Aubergine /Eggplant /Baigan is a veggie that’s not liked by many including my husband and every time I have to find new ways to cook this veggie so that it’s liked by him… I know he loves my cooking more than me, so no other option I have 😒🙁
This recipe is sweet and sour and made with Indian spices and tastes amazing when served with chapatis 🙂
The ingredients that you need for making this recipe are:
- Aubergine 4 no’s
- Cumin seeds and carom seeds 1 teaspoon
- Dry spices Coriander, Red chili, turmeric and cumin powder 1 teaspoon each
- Ginger, garlic paste – 1 teaspoon
- Onion-1 No’s
- Salt to taste
- Asafoetida- 1/2 teaspoon
- Tomato puree or tomato finely chopped – 1 no’s
- Refined oil
Slit aubergine from sides and bottom (don’t cut into pieces), it’s stem should be attached, you can rub and clean the stem (or headgear) attached.
Soak them in water for 10 minutes, this water is flavored with salt and turmeric
In a kadhai or deep pan, add vegetable oil and carom seeds
Add chopped garlic ginger chili asafoetida and cumin seeds
after 2-3 seconds put aubergine into this and cover the lid.cook for 10 minutes, till this become soft.
Making the gravy
In a blender, blend some mint leaves onions and chili and make a fine paste
Add this to the semi cooked aubergine, mix well.After 2 minutes add dry spices powder -turmeric, amchur powder (dry mango powder), coriander powder and salt
Add tomato puree and mix well
Let this cook at least for 5 minutes, stir this is that the aubergines are engrossed in the masala or gravy prepared.
Your Sweet and Spicy Aubergine is ready to serve…