Friday, July 10, 2020
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Appetisers

Mirchi Baigan Salan

By Chef Atul Kochhar, 25 Apr, 2019

    Ingredients

    For the aubergine (baigan) & pardon chilli:


    115 gm pickle paste
    40 gm honey
    Lemon juice to taste
    Salt as required
    35 gm mustard paste

    For the peanut chutney:


    120 gm shallots
    55 gm peanuts
    20 gm channa dal
    10 gm curry leaves
    55 gm tomato
    20 gm chilli powder
    Salt as required
    20 gm tamarind pulp
    55 ml oil

    Preparation

    For the aubergine (baigan) and pardon chilli: Slit baby aubergine into four quarters and keep the stem on. Marinate the aubergine and pardon chilli in pickle paste, honey, lemon juice, salt, mustard paste and set it aside for six to eight hours. Cook the Aubergine and pardon chilli in oven or tandoor for 165 degree C for 10 minutes and serve it with peanut chutney, pickled onions and micro herbs.

    For the peanut chutney: Take oil in the pan, add channa dal, curry leaves, shallots, roasted peanuts and sauté it well on a small flame till shallots are cooked. Add chilli powder, salt, tamarind and cook it well. Lastly, add fine chopped tomatoes and cook further. Once it is cooked, cool it down, adjust the taste and later on make a fine paste in blender.

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