Baingan has its own health benefit. 80% of my friends don’t like eggplant. I rarely find any person who likes eggplant. Try this eggplant recipe. I am very sure you will like it. Most of those who don’t like eggplant will love it. It is the peanut which elevates the aroma and flavor of this recipe. Eggplants and peanut blend so well that you would have never imagined.
1 Onion (finely Chopped)
1 Tomato (finely Chopped)
2 tsp Ginger Garlic Paste
4 tsp Oil
7 to 8 tsp Roasted Peanut Powder
4 tsp Red Chilli Powder or Onion Garlic Masala
½ tsp Turmeric Powder
2 tsp Garam Masala
1 tsp Cumin Seeds
Salt to taste
Mint and Coriander Leaves
Make baingan cut like cross, we have to fill masala in to that.
In bowl 4 tsp Roasted Peanut Powder, 1 tsp Ginger Garlic Paste, 4 tsp Red Chilli Powder or Onion Garlic Masala and 1 tsp Garam Masala.
Add some water and mix well.
Fill this masala in to the Bengan.
Put kadai in stove and let heat it.
Add 4 tsp Oil
Add Curry Leaves
Add 1 tsp Cumin Seeds
Add 1 tsp Ginger Garlic Paste
Add 1 Onion (finely Chopped) and 1 Tomato (finely Chopped)
Cook for 2 min
Now add 1 tsp Garam Masala and ½ tsp Turmeric Powder
Add 2 tsp Red Chilli Powder or Onion Garlic Masala
Cook until masala separate from oil.
Now add fill baingan
Add 2 glass of water
Now add 4 tsp Roasted Peanut Powder
Add salt as per taste
Cook for 7 to 8 min
Now add hand full of mint and coriander leaves
*** After this final touch you can serve and ENJOY with roti or chapati ***