Monday, January 12, 2015

Baingan ka Dalcha

 Dalcha is an HyderabadiIndian stew made from muttonchana/tuvar ki dal and tamarind. It is a dish of famous Hyderabadi cuisine served with Baghara Khana. Usually it is made with Kaddu/Lauki/Bottle gourd , but can aslo be made with Brinjal. 


Ingredients :
  1. Toor daal:1 cup (pressure cooked and mashed into smooth paste) 
  2. Mutton: 1/2 kilo with bones 
  3. Onion: 1 big sliced
  4. Tomato: 2 medium sized cut into wedges
  5. Brinjal 6 large cut into wedges
  6. Turmeric powder: 1/2 tsp 
  7. Red Chilli powder: 1 tbsp or according to ur taste 
  8. Ginger garlic paste: 1 tbsp
  9. Khatta:tamarind soaked in water or tamarind pulp according to sourness required
  10. Cinnamon stick: 1 inch 
  11. Garam masala powder:1/2 tsp 
  12. green chillies: 3
  13. Coriander leaves chopped
  14. Oil: 4-5 tbsp
  15. Few curry leaves
  16. Salt: to taste 
  17. Water

Method:
  1. Pressure cook onion, turmeric powder, red chilli powder, ginger garlic paste,salt, tomatoes,mutton, cinnamon stick , oil and water for 20 mins!
  2. Release the pressure and Bhunofy till oil separates.Now add daal and brinjal to it, Let it boil for 5 mins!
  3. Now add khatta,water according to the consistency required and green chillies,Pressure cook for just one whistle,Release the pressure,adjust the consistency,add garam masala powder ,chopped coriander leaves, curry leaves and simmer for another 6-7 mins!
  4. Serve hot with Baghara Chawal!! 





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