Ingredients
- Maida
- Khoya
- Sugar
- Grated dry coconut
- Cashew
- Almond
- Cardamom powder
- Nutmeg powder
- Raisins
- Ghee
Method
For Dough
- Take maida in bowl mix ghee and add little water and make hard dough and cover with cloth.
For Fillings
- Heat the pan and add khoya and cook for while and then cool.
- Add cashew, almond, coconut, sugar, raisin, cardamom and nutmeg powder.
- Now take small portion of dough and make small puri size and fill the stuffing with help of water.
- With help of gujhiya shaper make gujhiya and fry to light brown.
Ingredients
- Small Eggplant cut and slit crossly from bottom
- Peanut
- Sesame seed
- Dry coconut
- Poppy seeds(optional)
- Green curry leaves
- Mustard seeds
- Cumin seeds
- Fenugreek (methi) seeds
- Onion seeds (kalonji)
- Fennel seeds (saunf)
- Cumin powder
- Corriander powder
- Red chilli powder
- Turmeric powder
- Onion
- Ginger garlic paste
- Tamarind paste
- Jaggery
- Oil
- Salt
Method of preparation
- Roast peanut,sesame, coconut, and poppy seeds together and grind with water and make thick sauce.
- Heat oil in pan and deep fry the brinjals for 2-3 minutes or until it soft.
- Heat oil in other pan and add cumin seeds,mustard,curry leaves ,onion seeds(optional), methi seeds,fennel seeds.
- Add chopped onions stir till golden brown,add ginger garlic paste,red chilli powder,turmeric,cumin powder and coriander powder stir till oil separates.
- Add the sauce we prepared above, add water and simmer.
- Cook for 10-12 minutes till gravy separates from oil.
- Add tamarind paste and small piece of Jaggery, salt to taste and fried eggplant and simmer.
- Cook for 1-2 minutes or till the gravy is ready.
- Serve hot with rice.
