Ingredients for MASALA BAIGAN (CURRIED EGGPLANT)
- 1/2 kg Baby Eggplants
- Salt, to taste
- Chilli Powder, to taste
- 3/4 tsp Chilli Flakes
- 1/2 tsp Turmeric
- 1 tsp coriander powder
- 1/2 tsp Cumin seeds powder
- 1 tsp Chaat Masala
- 1/2 cup Oil
- 1 Onion, chopped
- 3 Tomatoes, Pureed
- 1/4 cup Yoghurt
- 1/2 Lemon
- 2 Green chillie, Slit
Cooking Instructions for making MASALA BAIGAN (CURRIED EGGPLANT)
Wash and dry the eggplants. Slice the eggplants in half, leaving the stem intact. Slice each half in half, without cutting all the way through. Finally cut the halved slices vertically, like fries. Again, do not cut all the way through.
In a bowl combine all the spices and apply the masala on the eggplants.
Heat oil in a pan and add the onion and saute till light brown and soft.
Add the remaining spiced masala and mix well and cook 2 minutes.
9. Add the green chill
Add the tomato puree and mix well. Cover and cook for 2 minutes.
Place the eggplants, skin side up, sprinkle whatever of the masala is left, over the egg plants.
Spoon the yogurt over the eggplants. Cover and cook on low flame for 5 minutes.
Uncover, mix the eggplants by turning the eggplants. Cover and cook on low flame for another 5 minutes or till the eggplants are tender and cooked through.
9. Add the green chillies, and squeeze lemon over the eggplants. Cover and cook for 1-2 minutes.
10. Serve with roti, paratha.
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