Badal Jaam
Badal Jaam is an Awadhi appetizer of shallow fried brinjal, spicy onion, tomato, and tangy garlic-flavored yogurt sauce with a mixture of mint or coriander leaves.
Ingredients
Oil 10 ml
Brinjal 400 grams
Onion paste 60 gm
Ginger paste 15 gm
Garlic paste 30 gm
Tomato 1 kg
Salt to taste
Red chili powder 10 gm
Hang yogurt 500 gm
Coriander leaves 30 gm
Lime juice 15 ml
Garlic paste 15 gm
Chat masala 10 gm
Method
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Shallow fry brinjal, into a frying pan over high heat. Once the oil is hot but not smoking, carefully place slices of brinjal in a single layer into the pan. Fry till golden brown each side, and then remove with a slotted spoon. Place on kitchen paper napkins to drain. Set aside.
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Pour 3 tablespoons of the oil into a kadhai over high heat. Once the oil is hot pour onion paste and sauté till golden in color about 4 minutes. Add ginger paste, stir well, and toss in garlic paste, scraping the bottom of the pan while stirring. Pour 30-40 ml water if the ginger or garlic is catching the bottom of the pan. Sauté till brown. Add chopped tomato. Stir for a couple of minutes, and then add salt and red chilli powder. Continue to cook tomato mixture, stirring, till reduced to a thick sauce, about 25 minutes. Remove from heat and set aside.
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Take yogurt into a bowl and add coriander leaves, lime juice, and 1 garlic paste. Whisk well till smooth and reserve.
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Place a large kadhai or other wide pan with a tight-fitting lid on low heat. Position fried brinjal in a single layer without overlapping and sprinkle generously with chat masala. poure 1 to 2 tablespoons tomato sauce on each slice of the brinjal, spreading it with a spoon but being careful to ensure that the tomato sauce stays on the eggplant slice. Cover with the lid and give dum for 5 to 10 minutes. Remove from heat and carefully transfer slices to a serving platter.
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Pour yogurt sauce on each slice and serve immediately, with the remaining yogurt sauce on the side.