Hyderabadi Bhagaray Baigan, Chana Mutton And Deep Fried Chicken Cutlets by Zubaida Tariq

Ingredients For Chana Mutton:

• Black chickpeas 1 cup
• Mutton 1/2 kg
• Ginger garlic paste 1 tbsp
• Black lentil 1/2 cup
• Raw onion paste 2
• Tomatoes 2
• All spice powder  1 tsp
• Red chili 1 tbsp
  
• Turmeric 1 tsp
  
• Tamarind paste 1/2 cup
  
• Cumin paste 1/2 tbsp
  
• Mint leaves 1 bunch
  
• Lemons 2
  
• Green chilies 4
  
• Dried ginger   1 tbsp
• Salt  to taste
  
• Oil  1 cup

Method:

1. First take kabuli chicken wash it with water.
2. Now change its water, wash the masoor daal and keep it in pan for cooking.
3. When chickpeas are tendered well then remove it from stove.
4. Take a pan pour oil add chopped onions, mutton chops, turmeric, chopped red chilies, ginger garlic paste and salt cook it.
5. When the water dries then roast the tomatoes.
6. Along tamarind paste, chopped sonth, roasted and chopped white cumin and chopped garam masala, keep its temperature low simmer it.
7. Add lemon juice, chopped mint and chopped green chilies serve it hot.
   

Ingredients For Hyderabadi Bhagaray Baigan:

• Small brinjal 1/2 kg
  
• Tamarind paste 1 cup
  
• Mustard oil 1 cup
  
• Onion paste 5
  
• Curry leaves few
  
• Turmeric 1 tsp
  
• Nigella seeds  1 tsp
• Red chili
• Ginger garlic paste
• Salt

To Fill:

• Green chilies 3
  
• Peanuts  6
  
• Coconut  1 small piece
• Poppy seeds 1 tbsp
  
• White cumin 1 tbsp
  
• Coriander seeds 2 tbsp
  
• Sesame seed oil 2 tbsp
  

For Bhagar:

• Whole red pepper 4
  
• Fenugreek seeds few
  
• Curry leaves  few
• White cumin 1 tsp

Method:

1. First roast the onions without cutting.
2. Now take a pan add raisins, white cumin, whole coriander, white sesame seeds, green chilies, peanuts and coconut roast it and then chop it.
3. After that add onions, remove its skin and chop it and add ready masala.
4. Now add small brinjals, give its cuts, add salt and chopped masala, fill the brinjals and keep it on a side.
5. Pour oil add fenugreek seeds, few curry leaves, white cumin and whole red chilies.
6. Then add chopped onions, make it brown and add ginger garlic paste, turmeric, chopped red chilies roast it lightly and spread it on filled brinjals.
7. After that add salt and 1 bowl water, add brinjals.
8. After that add green chilies, kalonji and curry leaves  simmer it for 5 minutes.
9. Pour oil on its top delicious hyderabadi bhagaray brinjals are ready.
   

Ingredients For Deep Fried Chicken Cutlets:

• Chicken mince 1/2 kg
  
• Porridge 1 cup
  
• Eggs 2
  
• Onion paste 2
  
• Gram flour a pinch
  
• All spices 1 tsp
  
• Chopped ginger 1 tbsp
  
• Garlic paste  1 tbsp
• Green chili 1 tbsp
  
• Black pepper 1/2 tbsp
  
• Barley 2 tbsp
  
• Lemon juice 2 tbsp
  
• Sesame seed  2 tbsp
  
• Oil as required
  
• Salt  to taste

Method:

1. First take a chicken mince, boiled oats, egg, chopped onions, garam masala, chopped ginger, chopped garlic, chopped green chilies, chopped black pepper, lemon juice, roasted and fried salt knead and leave it for half an hour.
2. Then make small cutlets.
3. Now pour oil, keep cutlets on low temperature deep fry it.
4. When it becomes golden brown, then take it out and spread it on paper and sprinkle gram flour, heat the cutlets serve it with hot naan and tomato sauce.