Baingan Shimla Mirch Masala
Servings - 2 - 3
INGREDIENTS
Eggplant - 300 grams
Oil - 30 milliliters
Oil - 30 milliliters
Cumin - 1 teaspoon
Ginger - 2 teaspoons
Garlic - 2 teaspoons
Green chili - 1 teaspoon
Onions - 170 grams
Tomato - 170 grams
Turmeric - 1/2 teaspoon
Bell pepper - 160 grams
Salt - 1 teaspoon
Red chili - 1 teaspoon
Coriander powder - 1 teaspoon
Garam masala - 1/2 teaspoon
Coriander - 1 tablespoon
PREPARATION
1. Take 300 grams eggplant and cut it into pieces.
2. Heat 30 milliliters oil in a pan, add 300 grams eggplant and mix it well.
3. Cook for 8 - 10 minutes on medium heat or until it turns dark brown in color.
4. Remove it from heat and keep aside.
5. Heat 30 milliliters oil in a skillet, add 1 teaspoon cumin and stir well.
6. Add 2 teaspoons ginger, 2 teaspoons garlic, 1 teaspoon green chili and stir for 1 - 2 minutes.
7. Then, add 170 grams onions and fry till translucent or until it turns golden brown in color.
8. Now, add 170 grams tomato and mix it well.
9. Saute the tomatoes for 5 - 7 minutes or until it turns soft and pulpy.
10. Add 1/2 teaspoon turmeric and mix it well.
11. Add 160 grams bell pepper and mix it again.
12. Cover it with lid and cook for about 5 minutes on medium heat.
13. Open the lid and give it a nice stir.
14. Then, add the cooked eggplant and mix it well.
15. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder and mix it well.
16. Cook for 3 - 5 minutes on medium heat.
17. Again cover it with lid and cook for about 8 - 10 minutes on medium heat.
18. Open the lid and give it a nice stir.
19. Add 1/2 teaspoon garam masala and mix it well.
20. Add 1 tablespoon coriander and mix it again.
21. Cook for 3 - 5 minutes on medium heat.
22. Remove it from heat.
23. Garnish with coriander.
24. Serve hot.
Kashmiri Khatte Baingan
Servings - 2 - 3
INGREDIENTS
Eggplant - 500 grams
Oil - for frying
Oil - 60 milliliters
Fennel seeds - 1 teaspoon
Nigella seeds - 1 teaspoon
Garlic - 1 teaspoon
Ginger - 1 1/2 tablespoons
Onions - 200 grams
Tomato - 200 grams
Green chili - 2 1/2 teaspoons
Salt - 1 1/2 teaspoons
Red chili - 1 teaspoon
Turmeric - 1 teaspoon
Alkanet Powder - 1/2 teaspoon
Tamarind pulp - 300 milliliters
Coriander - for garnishing
PREPARATION
1. Take 500 grams eggplant, make a cut horizontally and vertically in the center.
2. Heat sufficient oil in a skillet and fry until it turns dark brown in color.
3. Drain it on an absorbent paper. Keep aside.
4. Heat 60 milliliters oil in a pan, add 1 teaspoon fennel seeds, 1 teaspoon nigella seeds, 1 teaspoon garlic, 1 1/2 tablespoons ginger and saute for 2 - 3 minutes or until it turns golden brown in color.
5. Then, add 200 grams onions and fry till translucent.
6. Now, add 200 grams tomato, 2 1/2 teaspoons green chili and saute until it turns soft and pulpy.
7. Cook for 5 - 7 minutes on medium heat.
8. Add 1 1/2 teaspoons salt, 1 teaspoon red chili, 1 teaspoon turmeric, 1/2 teaspoon alkanet powder and mix it well.
9. Cook or 3 - 5 minutes on medium heat.
10. Remove it from heat and transfer the mixture into a bowl.
11. Now, take the fried eggplant and stuff the eggplant with the prepared mixture.
12. Add the remaining mixture into the pan, add 300 milliliters tamarind pulp and mix it well.
13. Bring it to a boil.
14. Now, add the stuffed eggplant and mix it well.
15. Cook for 5 - 7 minutes on medium heat.
16. Garnish with coriander.
17. Serve hot.
