Well!!! Who likes baingan???? Not me!!! :)))
I never liked baingan but this is the first dish I tried, and liked, and decided to give baingan one more chance, and I am glad I did. I am not saying that there are not many other tasty dishes using baingan, but for me this was the one that developed my taste for baingan. :)
Preparation Time: 10 min
Cooking Time: 30 min
Serves: 2-3
Ingredients: 1 big Baingan / Eggplant 1 onion paste 1 tomato, pureed 1 inch ginger, chopped fine 1 tsp Jeera / cumin seeds 1/2 tsp turmeric 1/2 tsp red chilli powder 1/4 tsp garam masala salt to taste 1 tblsp oil chopped dhaniya / cilantro, for garnish |
Method:
- Roast eggplant over direct flame, rotating in between to ensure the eggplant gets charred evenly. The skin turns black. This gives it a nice smoky flavor. I broil it on high in an oven for about 20 min, turning once in between to char both sides.
- Let it cool a bit and then remove the charred skin. Mash the inside contents well. Keep aside.
- Heat oil in a pan and add cumin seeds and ginger and let it crackle.
- Saute onions till transluscent.
- Add turmeric, red chilli powder and salt. Fry for another 30 sec.
- Add tomatoes and fry well.
- Add mashed eggplant and garam masala. Cook for another 5 min mixing well to blend it with the masala.
- Garnish with cilantro. Serve with roti.
Tips
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