Baigan ka Kalaunji
Ingredients
Small baigans 250 gms
Dhania powder 1 tea spoon
Red Chili powder 1/4 tea spoon
Haldi powder 1/4 tea spoon
Amchur 1/2 tea spoon
Garam masala 1/2 tea spoon
Panchphoren 1/4 tea spoon
Salt
Cooking oil
panchphoran is the mixture of jeera,kalonji,rai,saunfand methi
How To Cook
Select tender preferably small size baigans.
Slit the baigan into four leaving the top joined together and keep aside.
Heat about 1/2/to 1 table spoon oil – preferably mustard oil.
Add all the masalas except amchur and panchphoren.
Fry lightly and add two to three tea spoons of water so that the masala becomes like a paste.
Add salt and amchur and fry some more till the masala becomes brown.
Remove from fire and allow it to cool.
Fill the masala between the slits of the baigan.
Heat 1 table spoon of oil in a Karahi or flat thick bottom pan.
Add panchphoren and fry.
When the panchohoren begins to crackle lower the baigans carefully into it one by one and cover with a lid.
Cook on slow fire.
Keep turning the baigans from time to time so that they do not burn.
Remove from fire when the baigans are cooked and become soft.
The Baigan ka Kalaunji is ready to be served.
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