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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
- Slit brinjals into two halves without separating them.
- Grind garlic, ginger, and green chilies into a fine paste.
- Grind coriander, mustard, fennel, cumin, and fenugreek seeds into a fine powder.
- Apply some of the ground masala onto the brinjals.
- Heat oil and shallow fry the brinjals with a lid on until done.
- 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.
- Add water to the masala and bring it to a boil for a few minutes.
- Add the fried brinjals to the gravy and let them simmer briefly.
- Remove from heat and sprinkle with coriander leaves before serving.
(Garden to Kitchen, Vigyan Prasar)