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Badal Jaam By Chef Pankaj Bhadouria
Badal Jaam is a unique recipe from Awadhi cuisine. Chef Pankaj Bhadouria shares this lost recipe.
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INGREDIENTS
For Badal Jaam
1 brinjal
4-5 tbsp oil
3 tbsp onion paste
1 tbsp ginger paste
1 tbsp garlic paste
2 cups chopped tomatoes
salt to taste
1 tsp red chilli powder
1 cup hung curd
1 tbsp lemon juice
1 tbsp garlic paste
1 tbsp chopped coriander leaves
salt to taste
chaat masala to taste
mint leaves for garnish
PREPARATION
- Cut 1-inch roundels of the brinjal.
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- Heat oil in a pan and fry the roundels of brinjal until they turn golden brown.
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- Heat oil in a kadhai, add in the onion paste and saute till golden.
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- Add garlic paste, ginger paste and saute.
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- Add chopped tomatoes, salt, red chilli powder and mix. Cover and cook for 10-12 mins.
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- In a bowl mix hung curd, lemon juice, garlic paste, chopped coriander, salt and refrigerate.
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- Place the brinjal roundels on a baking tray. Scoop out the tomato sauce on the roundels.
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- Sprinkle some chaat masala powder.
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- Cover this with foil and bake in a preheated oven at 180 degrees Celsius for 10 to 12 mins.
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- Once baked, place the brinjals on the serving dish and put the curd sauce on top. Garnish with mint leaves.
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