Baingan Masala

Baingan Masala

by #Saima Ahmed‎

Cut the eggplants 🍆 (got 2 large ones that you find in Sydney - so roughly 4-5 medium round ones)in cubes and deep fry them, that way they will hold their shape in the Masala.

For the masala you need
1 tsp cumin seeds
1 tsp raiee
1/4 tsp methi dana
1/2 tsp heeng
2 cardamoms
2 clove
1 cinnamon
1.5 sliced onion (fry till translucent)
1 tsp ginger paste
1 tsp haldi
1 tsp Kashmiri chilli powder
1 tsp red chilli powder or to taste
1/4 tsp crushed chilli
3 green chillies
1-1.5 tsp dhaniya powder
1/4 tsp ginger powder
1.5 tsp saunf powder
1 tsp kalonji
1/2 tsp brown sugar (enhances the flavour)
1 tsp salt or to taste
1.5 tomatoes (ground)
3tbsp dahi

Method
Fry and add the ingredients in the above order in oil. Once all added, cook for 20-30 mins on low heat and covered. When you see oil separating add the eggplants and cook on low heat for another 10 mins. Garnish with green chillies and coriander.