Brinjals are cooked in a creamy and fiery gravy and finished with a smoky touch. SMOKED BAINGAN KA SALANIngredients8-10 small brinjals (baingan)3 tbsps raw peanuts2 tbsps white sesame seeds¼ cup grated dried coconut5-6 tbsps oil1 tsp mustard seeds1 tsp cumin seeds1 inch cinnamon stick¼ tsp fenugreek seeds (methi dana)2-3 green cardamoms2-3 green chillies, slit10-12 curry leaves2 medium onions, finely chopped2-3 dried red chillies, broken¼ tsp asafoetida (hing)1 tbsp ginger-garlic paste2 medium tomatoes, finely chopped¼ tsp turmeric powder2 tsps red chilli powder1 tsp coriander powder½ tsp cumin powderSalt to taste¼ cup yogurt2 tsps tamarind pulpGhee for drizzlingFresh coriander sprig for garnishMethod1. Dry roast raw peanuts in a non-stick pan for 1-2 minutes. Add white sesame seeds and sauté for a few seconds. Add the dried coconut and mix well. Roast till it turns golden brown. Allow to cool slightly.2. Transfer the roasted mixture in a blender jar, add ½ cup water and blend to a fine paste.3. Heat 3 tbsps oil in a non-stick pan. Add mustard seeds and let them splutter. 4. Add cumin seeds, cinnamon stick, fenugreek seeds and green cardamoms and sauté for a few seconds. Add green chillies, curry leaves and onions and sauté for a minute.5. Add dried red chillies and sauté for a minute. Add asafoetida and sauté till the onions turn golden. 6. Add ginger-garlic paste and sauté for 1 minute. Add tomatoes and sauté for 2-3 minutes. 7. Add turmeric powder, red chilli powder, coriander powder, cumin powder and salt and mix well. Cook for 1-2 minutes.8. Add water, mix and cook for 1-2 minutes. Add the blended paste and mix well. Add 1 cup water, mix well and cook for 5-6 minutes. 9. Meanwhile, trim the stems of the brinjals and make crisscross slits on the bottom of each brinjal without cutting it through. 10. Heat remaining oil in a non-stick shallow pan. Add the brinjals and fry till they turn golden brown. 11. Add the brinjals in the cooking mixture and mix well. Add yogurt, tamarind pulp and coriander leaves and mix well. Cover and cook on low heat for 12-15 minutes.12. Place a small stainless steel bowl with hot charcoal pieces in it. Drizzle ghee and immediately cover. Let the flavor infuse for 1-2 minutes. 13. Serve hot garnished with coriander sprig.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comTo get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signupBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#SanjeevKapoor #SmokedBainganKaSalan