Ingredients:
Brinjals – 1/2 kg (large size)
Fresh thick curds – 1/2 cup
Fresh cream – 2 tblsp
Milk powder – 1 tblsp
Corn flour – 1 tblsp
Salt – as required
Oil for deep frying
Coriander leaves for garnishing
Grated cheese – 2 tblsp
Fry in oil and then grind to paste:
Sliced onions – 1 cup
Chopped tomatoes – 1 cup
Cinnamon and cloves – 2 or 3
Red chillies – 10
Dhania – 1 tblsp
Ginger – 1 inch piece
Garlic – 6 flakes
Salt – as required
Method:
1. Select even sized big violet brinjals and slice into rounds.
2. Wash in salted water, wipe well. Dip it in maida paste and dredge on dry bread crumbs. Deep fry till crisp and golden. Keep aside.
3. Heat little oil and fry cinnamon, cloves, red chilli, dhania, garlic, ginger, onions and lastly add tomatoes.
4. Stir fry till moisture is absorbed. Allow to cool, add salt and grind to coarse paste.
5. Apply little butter to a baking dish. Pre heat oven to 200 C.
6. Arrange one layer of fried brinjal in the baking dish.
7. Pour half of the ground paste on top. Alternate layers once again.
8. Sprinkle cheese on top and bake in a moderate oven for 20-25 minutes.
9. Mix whipped curds, cream, milk powder, cornflour with little salt.
10. Heat it in a reduced flame till thick sauce is formed.
11. Just before serving pour this over baked brinjals. Sprinkle little red chilli powder in a criss cross pattern, garnish with chopped coriander.
Serve hot.
