On trying this recipe, the Eggplant/ Baingan fan following would definitely increase. And this, ofcourse, is a google find...though have changed it a bit
4 Baingan (Eggplants), small to medium size, trim the stems slightly at the tip and then slit them into quarters, leave a bit uncut to hold them together
2 Tomatoes, medium to large size, chopped
6 to 7 Kadhi Patta (Curry Leaves), cut into small pieces
2 Green Chillies, cut in small pieces
1 ts mustard seeds
1 ts cumin seed
6 Garlic cloves, crushed
1/2 TS Ginger, grated
4 TS of Cooking Oil (can reduce it to 2 TS if you want to make it less oily)
1 ts Vinegar, White
2 TS Tomato Ketchup
4 TS grinded peanuts (roast a handful of peanuts and grind them upon cooling)
Turmeric Powder (over flowing 1/2 TS is usually sufficient)
Red Chilly Powder to taste (over flowing 1/2 TS is usually sufficient, can add more to make it spicy)
Corrainder Powder (Dhania Powder) to taste (overflowing 1 TS is usually sufficient)
Garam Masala Powder to taste (over flowing 1/2 TS is usually sufficient)
Salt to taste ( (over flowing 1 TS is usually sufficient)
Chopped Corriander/parsley for garnishing
Heat oil in a deep fry pan and add the mustard, cumin seeds to it. Once the spluttering stops, reduce the flame to low and add the ginger garlic to it. Fry it for almost 1 minute. Stir occasionally. Then add the curry leaves and green chilly pieces and stir fry it for a minute or so.
Now add the tomatoes, vinega, tomato ketchup, grinded peanuts, corriander powder, turmeric powder, red chilly powder and salt. Mix well and stir fry it for a minute or so.
Add the eggplants (baingan) and cook covered till soft. Sprinkle Garam Masala, mix well and let it stand covered for a few minutes before removing from flame.
Garnish with freshly chopped corriander leaves. Serve hot with steam rice, chapati (Indian flat bread) or paratha (pan fried Indian flat bread). Serves 4
4 Baingan (Eggplants), small to medium size, trim the stems slightly at the tip and then slit them into quarters, leave a bit uncut to hold them together
2 Tomatoes, medium to large size, chopped
6 to 7 Kadhi Patta (Curry Leaves), cut into small pieces
2 Green Chillies, cut in small pieces
1 ts mustard seeds
1 ts cumin seed
6 Garlic cloves, crushed
1/2 TS Ginger, grated
4 TS of Cooking Oil (can reduce it to 2 TS if you want to make it less oily)
1 ts Vinegar, White
2 TS Tomato Ketchup
4 TS grinded peanuts (roast a handful of peanuts and grind them upon cooling)
Turmeric Powder (over flowing 1/2 TS is usually sufficient)
Red Chilly Powder to taste (over flowing 1/2 TS is usually sufficient, can add more to make it spicy)
Corrainder Powder (Dhania Powder) to taste (overflowing 1 TS is usually sufficient)
Garam Masala Powder to taste (over flowing 1/2 TS is usually sufficient)
Salt to taste ( (over flowing 1 TS is usually sufficient)
Chopped Corriander/parsley for garnishing
Heat oil in a deep fry pan and add the mustard, cumin seeds to it. Once the spluttering stops, reduce the flame to low and add the ginger garlic to it. Fry it for almost 1 minute. Stir occasionally. Then add the curry leaves and green chilly pieces and stir fry it for a minute or so.
Now add the tomatoes, vinega, tomato ketchup, grinded peanuts, corriander powder, turmeric powder, red chilly powder and salt. Mix well and stir fry it for a minute or so.
Add the eggplants (baingan) and cook covered till soft. Sprinkle Garam Masala, mix well and let it stand covered for a few minutes before removing from flame.
Garnish with freshly chopped corriander leaves. Serve hot with steam rice, chapati (Indian flat bread) or paratha (pan fried Indian flat bread). Serves 4
