Ingredients:
Brinjals – 2, peeled, cut into 1/2 inch rings
Oil – 150 ml
Chicken – 1 1/2 kg, cut into medium size pieces
Flour – 50 gms
Onions – 2, sliced
Courgettes – 2, topped, tailed and cut into 1/2 inch rings
Green Capsicum – 2, seeded and cut into 2 inch squares
Green Beans – 450 gms, trimmed and sliced
Bhindi – 225 gms, trimmed nad sliced
Tomatoes – 4, blanched, peeled, sliced
Water – 300 ml
Salt – 3 tsp
Black Pepper – 2 tsp
Red Chilli Powder – 1 tsp
Bay Leaves – 3
Parsley – 1 tblsp, chopped
Method:
1. Add 1 tsp salt, 1 tsp black pepper and 1/2 tsp chilli powder to the flour. Mix well.
2. Sprinkle salt on the brinjals and keep aside for 30 minutes.
3. Then rinse under cold water and dry.
4. Heat half the oil in a large pan.
5. Coat the chicken pieces in the seasoned flour and fry until golden on all sides.
6. Remove and keep aside.
7. Heat the remaining oil in the pan.
8. Add all the vegetables except tomatoes.
9. Fry for a few minutes, turning occasionally.
10. Place all the vegetables in the bottom of a cassrole dish.
11. Arrange the chicken pieces over the top.
12. Place the tomatoes over it.
13. Bring water, salt, black pepper and chilli powder to a boil in a small pan.
14. Pour this into the casserole.
15. Cover and cook in a preheated oven at 190C/375F for about 60 minutes.
16. Garnish with the chopped parsley.
17. Serve.
