By Shaheen Jafri
Ingredients :
1 large size Baingan
1 cup - onion , finely chopped
6-8 - garlic cloves
1 cup - tomatoes, chopped
2-3 - whole dry red chilli
1 tsp - ginger garlic paste
1 tsp - red chilli powder
1/4 tsp - turmeric powder
1 tsp - lemon juice
1 trsp - garam masala
Coriander leaves chopped
1 tsp - Green chillies chopped
Salt to taste
Oil
1 large size Baingan
1 cup - onion , finely chopped
6-8 - garlic cloves
1 cup - tomatoes, chopped
2-3 - whole dry red chilli
1 tsp - ginger garlic paste
1 tsp - red chilli powder
1/4 tsp - turmeric powder
1 tsp - lemon juice
1 trsp - garam masala
Coriander leaves chopped
1 tsp - Green chillies chopped
Salt to taste
Oil
Method:
Wash, dry baingan, make small cuts over the baingan and put garlic cloves inside the cuts.
Roast baingan on low flame. Keep rotating the baingan while roasting so that it should roast from all side.
Once it done. let it cool and take the skin out and discard the stem.
Mash the baingan or grind it if needed.
Heat oil in a pan - add chopped onion , green chilli and saute for a minute
Then add ginger garlic paste and saute till light brown colour.
Add whole dry red chilli and chopped tomatoes.
Add red chilli powder, garam masala, turmeric powder, salt and cook till all ingredients cooked completely.
Add mashed baingan and fry well. Fry mashed baingan in the masala for atleast 8-10 minutes on low medium flame.
Mix lemon juice and coriander leaves.
Turn off the flame.
Serve hot with dal baati or roti.
Roast baingan on low flame. Keep rotating the baingan while roasting so that it should roast from all side.
Once it done. let it cool and take the skin out and discard the stem.
Mash the baingan or grind it if needed.
Heat oil in a pan - add chopped onion , green chilli and saute for a minute
Then add ginger garlic paste and saute till light brown colour.
Add whole dry red chilli and chopped tomatoes.
Add red chilli powder, garam masala, turmeric powder, salt and cook till all ingredients cooked completely.
Add mashed baingan and fry well. Fry mashed baingan in the masala for atleast 8-10 minutes on low medium flame.
Mix lemon juice and coriander leaves.
Turn off the flame.
Serve hot with dal baati or roti.
