Muglai brinjals are rich in cashewnuts and raisins. Muglai baigan are made by mixing onions, brinjals and various spices and then baking for few minutes and then garnishing with grated khoya.
250 gm small-sized brinjals (halved lengthwise)
2 onions (grated and fried in 1 tbsp oil)
1 1/2 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp chilli powder
1/2 tsp coriander powder
1/4 tsp turmeric powder
1/4 tsp cinnamon powder
1/4 tsp cardamom powder
salt to taste
2 tbsp cashew nuts and raisins (chopped)
For garnishing :
green chillies fresh coriander leaves
2 tsp grated khoya
- Heat oil in a pan and add mustard seeds, cumin seeds and fry till the mustard seeds start crackling.
- Add the onions, brinjals and stir for a minute. Mix together chilli, coriander, turmeric, cinnamon, cardamom powder and pour over the brinjals.
- Transfer to an oven-proof dish.
- Sprinkle cashew nuts and raisins and cover with foil and bake for another 5 minutes.
- Garnish with chillies, coriander leaves, ginger julienne and grated khoya.
- Serve with rice or paranthas.