COOKING
PROCEDURE

1
Clean and cut the baby brinjal (put a plus mark in each Brinjal and check for the worms) and deep fry in high flame, till glossy and little tender. Strain and keep it aside.
2
Make a paste all the masala ingredients together, using with little water as required.
3
Heat ¼ cup of oil in a pan add onion and sauté till little brown, then add ginger garlic paste, curry leaves and sauté well.
4
Then add ground masala paste and stir well continuously till the fat will separates. (When the Rogan comes out).
5
Next add the tamarind paste, salt, turmeric, red chili powder and Umami seasoning
AJI-NO-MOTO® then mix well, and then add the fried baingans. Turn around for a few times. Then add required water. And allow to boil on simmer for about 5 minutes as on closed with lid.
6
Once oil will separate then switch off the flame, and serve hot.
INGREDIENTS QUANTITY
Masala
Grated dry coconut(or roast with masala) 2cup
Coriander seeds 2tbsp
Cumin 2 tsp
Roasted peanut 2tsp
Sesame seeds, roasted 2tsp
Water As required
Tempering
Baingans the small variety 250 Gms
Oil for deep fry
Onions-finely chopped ½ cup
Ginger paste ¼ cup
Tamarind paste 2 tbsp
Turmeric powder ¼ tsp
Red chili powder ½ tsp
Curry leaves 2sprig
Salt to taste
Umami seasoning
AJI-NO-MOTO® 		1tsp