Trying to simplify a famous Benarasi dish. Baby eggplants are stuffed and cooked in a tangy spice mixture. Anyway, my version is a quick and easy one and can be ready in 20 mins! 😊
8-10 baby eggplants, quartered and marinated in salt and 1 tsp of turmeric pd
1 tsp panch foron(a mixture of cumin seeds, fennel seeds, mustard seeds, nigella seeds, fenugreek seeds)
1 tsp chili pd( adjust to your taste)
1/2 tsp roasted cumin pd
1/2 tsp coriander seed pd
1/4 tsp chaat masala
1/2 tsp julienned ginger
1/2 tsp jaggery
2 tsp mustard oil and 1 tsp ghee
Heat ghee and oil. When hot add the panch foron. Next add the eggplants, cover and cook for 5-6 mins. Now add the chili pd, cumin pd, coriander pd, and jaggery. Mix well and cook till almost done. Now sprinkle some chaat masala and add the ginger. Fry well. Garnish with coriander leaves and serve with rotis.
8-10 baby eggplants, quartered and marinated in salt and 1 tsp of turmeric pd
1 tsp panch foron(a mixture of cumin seeds, fennel seeds, mustard seeds, nigella seeds, fenugreek seeds)
1 tsp chili pd( adjust to your taste)
1/2 tsp roasted cumin pd
1/2 tsp coriander seed pd
1/4 tsp chaat masala
1/2 tsp julienned ginger
1/2 tsp jaggery
2 tsp mustard oil and 1 tsp ghee
Heat ghee and oil. When hot add the panch foron. Next add the eggplants, cover and cook for 5-6 mins. Now add the chili pd, cumin pd, coriander pd, and jaggery. Mix well and cook till almost done. Now sprinkle some chaat masala and add the ginger. Fry well. Garnish with coriander leaves and serve with rotis.
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