Brinjal or Eggplant (Baingan) comes in various shapes and sizes. Its most popular dishes are Baingan Bharta and Baghare Baingan (the stuffed preparation). We recenly tried out a new preparation of the Eggplant. It's quite simple and quick to cook and tastes yummy! We call it 'Baingan Pathankoti'. ;-) Pathankot is our home town!
Here's the recipe:
Ingredients:
* Eggplant (Baingan) - 1 big
* Red Onions - 2 medium
* Tomatoes - 3-4 medium
* Finely Chopped Green Chillies - 2-3
* Finely Chopped Garlic - 1 TSP
* Finely Chopped Ginger - 1/2 TSP
* Cumin seeds (Jeera) - 1/2 TSP
* Coriander (Dhaniya) powder - 1/2 TSP
* Turmeric (Haldi) - 1/2 TSP
* Mango powder (Amchoor) - 1/2 TSP
* Red Chilly powder - a pinch
* Asafoetida (Heeng) - for flavor
* Salt - to taste
* Chopped Coriander Leaves
* Vegetable oil - enough for deep-frying
Preparation:
Chop the eggplant into 1-inch pieces and put them in water until we do the other preparations. The reason to keep them in water is to avoid the eggplant pieces turning black.
Heat oil in a pan and deep fry the 1" sized eggplant pieces.
Make sure that the oil is not very hot and take the eggplant pieces out after frying them for half a min. The whole idea of deep-frying the eggplant is to make it soft before the final preparation.
Blend onion and tomatoes to make a thick mixture. Should use a blender.
Heat 1-2 TSP oil in a pan, put cumin seeds, and wait till they start crackling. Add chopped ginger, garlic, and green chilies, and sauté them for half a min. Add the onion-tomato paste and let it cook on a low flame for a min. Add coriander powder, turmeric powder, red chilly powder, and asafoetida. Mix well. You can smell the air filled with the fragrance of North Indian spices. While you enjoy the aroma, the mixture would need a minute to be ready.
Add the deep-fried eggplant pieces and mix them well with the paste. Now we had already fried the eggplant pieces, so the pieces will be very soft and mix very nicely with the spices mixture. Make sure that the gravy is neither very thick nor very watery.
Add salt and cover the mixture and let it cook for about 5 mins. Do not forget to stir the mixture after every minute to prevent the mixture from sticking to the base of the pan.
Check the eggplant pieces, if they need some more time, it is ok to give it another minute to cook.
Add mango powder in the end and mix well. And finally Garnish the eggplants with chopped coriander leaves and serve hot with Plain Paranthas.
Here's the recipe:
Ingredients:
* Eggplant (Baingan) - 1 big
* Red Onions - 2 medium
* Tomatoes - 3-4 medium
* Finely Chopped Green Chillies - 2-3
* Finely Chopped Garlic - 1 TSP
* Finely Chopped Ginger - 1/2 TSP
* Cumin seeds (Jeera) - 1/2 TSP
* Coriander (Dhaniya) powder - 1/2 TSP
* Turmeric (Haldi) - 1/2 TSP
* Mango powder (Amchoor) - 1/2 TSP
* Red Chilly powder - a pinch
* Asafoetida (Heeng) - for flavor
* Salt - to taste
* Chopped Coriander Leaves
* Vegetable oil - enough for deep-frying
Preparation:
Chop the eggplant into 1-inch pieces and put them in water until we do the other preparations. The reason to keep them in water is to avoid the eggplant pieces turning black.
Heat oil in a pan and deep fry the 1" sized eggplant pieces.
Make sure that the oil is not very hot and take the eggplant pieces out after frying them for half a min. The whole idea of deep-frying the eggplant is to make it soft before the final preparation.
Blend onion and tomatoes to make a thick mixture. Should use a blender.
Heat 1-2 TSP oil in a pan, put cumin seeds, and wait till they start crackling. Add chopped ginger, garlic, and green chilies, and sauté them for half a min. Add the onion-tomato paste and let it cook on a low flame for a min. Add coriander powder, turmeric powder, red chilly powder, and asafoetida. Mix well. You can smell the air filled with the fragrance of North Indian spices. While you enjoy the aroma, the mixture would need a minute to be ready.
Add the deep-fried eggplant pieces and mix them well with the paste. Now we had already fried the eggplant pieces, so the pieces will be very soft and mix very nicely with the spices mixture. Make sure that the gravy is neither very thick nor very watery.
Add salt and cover the mixture and let it cook for about 5 mins. Do not forget to stir the mixture after every minute to prevent the mixture from sticking to the base of the pan.
Check the eggplant pieces, if they need some more time, it is ok to give it another minute to cook.
Add mango powder in the end and mix well. And finally Garnish the eggplants with chopped coriander leaves and serve hot with Plain Paranthas.
Good to see this recipe.yesterday I tried Barwan baingan which didnt turn out that good. Have leftovers.Will use the same for this recipe :) Post a recipe for barwan baingans also.
ReplyDeleteBTW:glad to see Pathankotis blogging.m from the same place.