Baigan Ki Kalonji

Ingredients

Brinjal	4 pieces
Mustard oil	3 tbsp
Garlic	10 cloves
Coriander seed	1 tsp
Coriander leaves	1 bunch
Ginger	½ inch
Green chillies	2 pieces
Mustard seed	1 tsp
Fennel	1 tsp
Red chilli powder	½ tsp
Cumin seed	½ tsp
Mango powder	½ tsp
Fenugreek seed	¼ tsp
Turmeric	¼ tsp
Carom seed	¼ tsp
Garam masala	¼ tsp
Asafoetida	¼ tsp
Salt	To taste

Method

1. Slit brinjals into two halves without separating them.
2. Grind garlic, ginger, and green chilies into a fine paste.
3. Grind coriander, mustard, fennel, cumin, and fenugreek seeds into a fine powder.
4. Apply some of the ground masala onto the brinjals.
5. Heat oil and shallow fry the brinjals with a lid on until done.
6. In the remaining oil, add asafoetida and carom seeds, allowing them to splutter for a few seconds. Add all the wet and dry masalas and cook until the oil separates.
7. Add water to the masala and bring it to a boil for a few minutes.
8. Add the fried brinjals to the gravy and let them simmer briefly.
9. Remove from heat and sprinkle with coriander leaves before serving.

(Garden to Kitchen, Vigyan Prasar)