Ingredients :
Baby brinjal or eggplant - 400 gms ,
Onion - 1 medium size finely chopped
Ginger garlic paste - 1tsp or crushed ,
Tomato -3 medium chopped and pureed in a blender ,
Turmeric pwd-1/2 tsp ,
Corriander pwd - 1tsp,
Red chilli pwd - 1/4 tsp ,
Panchforan - 1tsp ,
or
Mustard seeds - 1/2 tsp,
Fennel seeds - 1/2 tsp ,
Onion seeds 1/4 tsp or kalonji seeds ,
methi -4 or 5 seeds ,
Dried red chilli -1 ( broken )
Oil 2 tbsp ,
Salt to taste .
Method :
Make slits with a knife , leaving one end intact . Discard the stem .
Heat pan ,add 1 tbsp oil and stir fry the baigan in high heat till brown spots appear . Take out and keep aside .
Add 1 tbsp oil in the same pan and put panchforan or the whole spice with one dried red chilli .
Let the spices crackle .Stir with a spoon .Add onions and saute .
Lower the heat ,add turmeric ,red chilli , coriander pwd with little water . Raise the heat .
Fry the masala till oil leaves side .
Add the tomatoes and stir .
Put the stir fried baigan and salt and cover .Let it simmer for 10 minutes in low heat .
Remove the lid and mix on high heat till the sauce dries and baigan is coated with the tomato masala .
Baigan is ready .
Ingredients -
Baigan or eggplant ( long ones)- 350 gms,
Garlic clove -6 ( Small ) or 2 (big ) chopped ,
Mustard seeds -1 tsp,
Small whole red chilli -1( broken into two ),
Mango or amchur pwd -1 tsp,
Cumin pwd -1 tsp,
Turmeric pwd -1/2 tsp,
Red chilli pwd -1/4 tsp,
Chaat masala pwd -1 tsp ,
Tomato puree -2 tbsp ,
Salt -1 tsp,
Water - 1/2 cup or 100 ml,
Oil - 2 tbsp .
Method -
Cut the baigan or eggplant into half if very long . Discard the stem . Cut the baigan lenghtwise leaving one end intact .
Heat oil in a kadhai or skillet,add broken red chilli and mustard seeds .
Let the mustard crackle ,then add the sliced garlic .Let the garlic turn light brown .
Lower the heat add Baigan and red chilli pwd ,amchoor or mango pwd ,cumin pwd ,turmeric pwd,
chaat masala pwd ,salt and 100 ml of water .
Dont mix, just cover with lid .
Raise the heat for a mintute so that the sauce comes to a boiling point and then lower the heat . Let it simmer for 10 minutes.Open the lid and toss the vegetable lightly then add tomato puree .
Raise the heat . The vegetable is cooked only it has to be dried so that the masala is evenly coated on the baigan .
Close the gas as the sauce starts sticking to the baigan .
Chatpata masala Baigan is ready .
Serving for 2 .
