Fried Baingan (Eggplant) recipe is inspired by Baingan Bhaja, a Bengali eggplant dish.
|Preparation Time:||40 minutes|
|Baingan (Eggplant)||1 big|
|Coarsely chopped onions||1/2 cup|
|Freshly blended tomatoes||1/2 cup|
|Fresh coriander leaves||To garnish|
|Jeera (cumin seeds) powder||1/2 tsp|
|Haldi (turmeric powder)||1/2 tsp|
|Red chilli powder (lal mirch)||1/2 tsp|
|Dhaniya (coriander) powder||1 tsp|
|Garam Masala||1/2 tsp|
- Chop onions roughly. Chop chillies finely. Blend tomatoes. Keep aside.
- Cut baingan in large pieces.
- And fry them on high heat. You can even stir fry them.
- Heat one tbsp oil in a large non-sticking pan and add chopped onion.
- Fry till they become translucent.
- Add cumin, turmeric, red chilli, coriander powders and stir till fragrant.
- Quickly add freshly blended tomatoes, green chillies, salt and garam masala. Saute till oil starts separating (about 5 minutes).
- Now add baingan pieces and mix thoroughly. Reduce heat. Cover it with a lid and let it cook for 5 minutes. Turn the pieces occasionally.
- Turn off the heat. Fried Baingan is ready. Garnish with coriander leaves and serve hot with Urad Dal, Rice and Puri.
- Make sure that you fry baingan in very hot oil, otherwise it absorbs a lot of oil. Drain the fried pieces well and lay them on paper towel for some time to absorb extra oil away.
- Don’t overcook baingan. The pieces should not be mashed together.
- This is a great dish for parties. You can even fry the eggplant beforehand and store it in the refrigerator. Then on the party day just make the masala and add eggplant pieces to it.
- In the Kashmiri version, which is called Chok Wangun, they don’t use onion and tomato. Heat oil, add heeng, dhaniya, haldi, lal mirch, saunf powder, eleaichi powder, cloves and add fried baingan. Now add imli water and wait till baingan are soft.