Portions: 4
Dumpukht Badin Jaan- Star Recipe By ITC Chef
Ingredients
- ½ kg Sliced Big Aubergine (15mm thickness)
- 10 gms Red chili powder
- 5 gms Turmeric powder
- 20 gms ginger garlic paste
- Salt to taste
- 10 ml Lemon Juice
- 150 gms Refined oil
- 150 gms Onion chopped
- 75 gms Garlic chopped
- ½ kg Tomatoes chopped (blanch, remove skin and seeds)
- 125 ml Tomato Puree
- 75 gms Hung Curd
- 10 gms Coriander (for garnish)
Procedure
- Slice the Aubergine, make a criss-cross on the flat surface and marinate them with red chili powder, turmeric powder, ginger-garlic paste, salt and lemon juice and deep fry and set aside.
- Make the tomato concasse- In a pan add desi ghee, fine chopped onion, chopped garlic and sweat them, add tomato puree, and fresh peeled blanched tomatoes which have been fine chopped
- Spoon tomato concasse on top of fried Aubergine, put hung curd and finely chopped coriander on top
- Remove onto a platter & serve
Image credit: http://www.uppercrustindia.com/
This recipe is contributed by none other than MasterChef Shareef from the Quereshi family at ITC Dumpukht. This recipe has been with them for generations and we are humbled by the fact that he has agreed to share this with our blog.
