Malai Baingan (brinjal/eggplant Cooked In Creamy Gravy)
Not everyone loves brinjal/eggplant and my family is no different. But this version of brinjal/eggplant curry is an instant hit at home all thanks to the fresh cream that I use for the gravy. It uplifts the mundane baingan bharta to a whole new level. Yes this recipe is a cross between a baingan musalam and baingan bharta with dollops of cream. Every time I get a 200 ml pack of fresh cream I use it judiciously and make two curries and that way I can push out few veggies into the mouths of my hubby. I picked up this version from a friend who still refuses to share this recipe. I am guessing she does not grill her brinjal/eggplant, she rather blanches them because her curry does not have a smoky flavour. But she adds lots of nuts and ghee too, which I have omitted for health reasons. I am trying to crack her recipe each time, but in that process I ended up making mine. I guess I love brinjal/eggplant a lot to try this recipe persistently. Hopefully I will crack that version soon.