Ingredients
vegetarian
4 servings
- ½ kg small purple baingan / eggplants
- 2 big onions chopped vertically
- Salt to taste
- 2 tsp of red chili powder
- 1 tbsp of mango / amchoor powder
- 2 tsp of turmeric powder
- 2 tsp of coriander powder
- 2 tsp of cumin powder
- Oil
Directions
- After washing the baingan thoroughly pat dry them with kitchen cloth.
- Cut the baingan stems and make two cuts cross wise for filling.
- In a bowl add salt, red chili powder, turmeric, amchoor, coriander, cumin powder and mix it well with spoon.
- Now fill in all the baingans with the masala and keep them aside for 30 minutes at least.
- In the mean time in a non stick pan add 1 tbsp of oil and add onions to it.
- When the onions are caramelized take it out from the pan.
- In the same pan add all the baingans carefully with 2 tbsp of oil. Fry them until turned soft and changed color.
- Now place the onions in serving bowl and then add the baingans on the bed of onions.
- Serve hot with rice, or chapatti’s