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Ingredients :-

  • 500 small eggplants (chote baingan)
  • 1 Large Onion 1 inch ginger
  • 3-4 cloves of garlic ( can use 1 tsp ginger-garlic paste instead of ginger/garlic)
  • 2 green chillies (more or less according to taste)
  • 2 tbsp besan (gram flour)
  • 1 tsp amchoor powder
  • ¼ tsp turmeric (haldi)
  • 1 tsp dhania powder
  • 1 tsp anardana powder Cilantro sprigs for garnishing ( hara dhaniya)
  • 2 tbsp oils
  • 1 tsp jeera
  • salt to taste.

For Marrination:

  • 1 tbsp of besan
  • 1 1/4 tsp kashmiri red chilli powder
  • 1/2 tsp cayenne pepper powder
  • 1/4 tsp garlic powder
  • 1/4 tsp ginger powder a pinch of cinnamon powder –
  • optional a pinch of clove powder.
  •  optional 1 tsp yogurt or 1/2 tsp lemon juice.

Procedure:-

  • Wash and split the eggplants into four parts, while keeping them together at the stalk.
  • Put them aside. Put all other ingredients except jeera and oil, in a mixer/blender and make a smooth paste.
  • Fill the split baingan with half of the paste.
  • Add the marrinating ingredients in huge bowl.
  • Add water n make thick padte.Heat oil in a pan, put jeera let it spatter.
  • Marinate the baingan in the paste deep fry in the oil.
  • Once all baingan are cooked,
  • put the remaining grounded paste and marrinating cook for another 10mins on a low flame to prevent from burning,till the besan gets cooked.
  • Once cooked garnish with cilantro n green chillies and serve hot with roti or paratha.

 PS- Besan removes the typical odour of onions and add a nice flavour.

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