Baigan (Eggplant) Kalonji Recipe

January 31, 2018 Food 0

I have added a twist to this kalonji recipe to make it more delightful, although it tastes amazing without any tampering, but here I’ve done little bit. Let’s learn how to prepare this eggplant kaloji recipe, it can be served with rice, lentils or chapatis. 

Baigan (Eggplant) Kalonji Recipe

  • 1 Piece Medium sized eggplant
  • 1 tbsp Yellow Mustard Seeds
  • 1 tsp Ginger and garlic
  • 1 tbsp Chopped Green chili
  • 2 tbsp Tomatoes
  • 1 tsp Black Pepper Powder
  • 1 tsp Salt (As per your taste)
  • 1 tbsp Turmeric Powder
  • 1 tbsp Kashiri mirch
  • 1 tbsp Chopped Coriander leaves
  • 2 tbsp Mustard Oil
  • 1 tsp Kalonji or Mangrail, Black Caraway, Nigella,
  • 1 tsp Gram Flour ( Besan)
  • 1 tsp Celery (Ajwain)
  • 1 tsp Cumin Seeds
  • 1 tsp Funnel Seeds
  • 1 tsp kasoori Methi (Dried Fenugreek Leaves)
  1. Slice eggplant as shown in the image.
  2. Take all the ingredients like tomatoes, mustard seeds, garlic, ginger and green chili.
  3. Grind the ingredients and put it aside.
  4. On the slices of eggplant sprinkle salt, black pepper, turmeric powder, kashmiri mirch powder, coriander leaves and mustard oil.
  5. Sprinkle kalonji seeds.
  6. Add a tsp of gram flour and mix them so that all the ingredients gets easily spread on the pieces of eggplant.
  7. Heat oil in the pan and add cumin seeds, ajwain, funnel seeds and let them toast.
  8. Add grind ingredients in the pan and cook them.
  9. Add kasoori methi in the pan.
  10. When aroma of the ingredients comes out then add eggplant.
  11. Add a tbsp of water if required otherwise just cook it covering the lid.
  12. When eggplants got cooked properly then remove the lid and cook it from both the sides.
  13. Add coriander leaves and serve it hot.

, ,

Leave a comment

Your email address will not be published.


*


Copyright © 2024 | Vedics