Wednesday 13 May 2015


Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4


250 grms small eggplant (baingan)
1 big or 2 small onions finely chopped or grated
2 big tomatoes puree
2 green chilies finey chopped
6-8 garlic cloves paste
1" ginger grated
2 tbsp oil + 1 tsp oil
a pinch of asafotida powder
1/2 tsp cumin seeds
1/2 cup hung curd or (1/4 cup curd and 1/4 cup fresh cream)
1 tbsp ketchup or (1/2 tsp dry mango powder and 1 tsp sugar)

1/2 tsp turmeric powder
1/2 tsp degi mirch powder
1 tsp coriander powder
1 tsp catch sabzi masala
salt to taste
chopped coriander leaves for garnishing.

  1. Wash and trim off the stem of the eggplant and slit lengthwise scoring a deep X while not separating the slices.
  2. Mix all the spices along with 1 tsp of oil and fill the split baingan with half of the paste. Keep aside.
  3. Heat oil in a pan and add asafotida powder and cumin seeds, when they start to crackle add chopped or grated onions,ginger and garlic paste and cook them till they become brown in color.
  4. Now add pureed tomatoes and the green chilies and cook till the mixture becomes dry.
  5. Add rest of the spices and salt paste except ketchup or (dry mango powder and sugar) and mix well.
  6. Now add eggplant and 1/2 cup water and cover it with a lid, cook on low flame till the eggplant become slightly soft. If required you can add some more water to it.
  7. Now add hung curd and cook further till the eggplant become tender.
  8. Finely add ketchup or (dry mango powder and sugar) and mix well.
  9. Garnish with chopped coriander and serve hot with chapati or parantha.

Share This!

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...