BAINGAN KALONJEE RECIPE

Ingredients:

900gm Small Baigan (brinjal)
4gm panch phoran (Bengal spices)
2gm amchur
2gm red chilli powder
2gm coriander powder
2gm turmeric
2gm garam masala powder
25ml oil
Garnishes:
3gm ginger julienne
5gm chopped coriander

Preparation:

• Slit the brinjal into quarters length wise. Roast the panch phoran (cumin, saunf, kalonji, methi dana, rai. 2:1:1:1:1) and powder.
• Mix with all the other spices and fill in the brinjal.
• Heat the oil and saute the brinjal until done.
• Garnish with ginger juliennes and chopped corriander before serving.

STUFFED BAIGAN RECIPE

Ingredients:

6 Baingan / Brinjal
2 green chilies (finely chopped)
1 onion (finely chopped)
1/2 cup ghee / vegetable oil
2 tbsp lemon juice
1 tsp salt
Spices :
4 tbsp coriander seeds
2 tbsp aniseeds
1 tbsp cumin seeds
1 tbsp fenugreek seeds
1 tsp turmeric powder

How to make stuffed baigan:

• Clean the baigan and slit them lengthways without halving them.
• Roast the first four spices together and then grind them to powder and add the turmeric powder.
• Now mix with the salt, lemon juice and green chilies to make a stuffing.
• Stuff the mixture between baigan (bringal) and tie them back together with cotton thread to prevent stuffing escaping.
• Heat the oil / ghee in a large frying-pan and fry the onions until light brown. Add the brinjal and cover tightly.
• Leave to cook turning occasionally until cooked for about 20-30 minutes.
• Serve the stuffed baigan (bringal) hot with roti or paratha.