I have never been too much of a veggie till I got started cooking. Both me and my husband love non-veg. So I was completely ignorant of veg recipes. Eggplant/Baingan is something that my husband loves and well if well-cooked even I like it! Moreover it provides variety to our dinner. I was tired of the normal style of cooking eggplant and though I love bharta cannot cook it properly in the oven. So when I heard of a new style of cooking eggplant, I was excited and wanted to try it immediately. It worked magic for me.. and definitely for BBC too. It’s easy to cook with the least possible ingredients and tastes real good. Why not try it out sometime…
- Eggplant – 1 (cut in round pieces)
- Cumin seeds / Jeera – 1 tsp
- Mustard seeds- 1/2 tsp
- Asafoetida- a pinch
- Ginger paste – 1tsp
- Yogurt – 1 cup (well beaten)
- Turmeric – 1/2 tsp (optional)
- Red chili powder – 1/2 to 1 tsp
- Salt – to taste
- Sugar – to taste (optional)
- Oil for frying – 2tbsp
- Wash the eggplant and marinate them with salt and a little turmeric
- Heat oil in a pan on medium-high heat.
- Take few pieces of eggplant, dry them by blotting with kitchen towel. Fry for 2 minutes or until the pieces are light brown in color. Remove and place them on a paper towel.
- Repeat until all pieces of eggplant are done.
- Beat the yogurt along with salt till smooth.
- In the remaining oil on medium level add cumin seeds,mustard seeds and asafoetida.
- When it changes color add ginger paste and red chili powder.
- Add the well beaten yogurt quickly and cook, stirring continuously for 3 minutes or until the yogurt breaks down.
- Add eggplant pieces, adjust salt, mix gently. Cook for another minute, remove from heat.
- Add sugar if need be.
This tastes great with vegetable pulao or biryani or steamed basmati rice.