CUISINE : INDIAN MAIN COURSE
SERVES : 2 PAX
INGREDIENTS
- Baby Eggplant (Chote Baingan) 500 grams or 10-12 pcs
- Onion Medium 2 pc
- Tomato Medium 2 pc
- Ginger and Garlic Paste 4 tbsp
- Salt to taste
- Red chilly powder to taste
- Haldi to taste
- Coriander Powder to taste
- Garam masala to taste
- Refined oil for Frying and cooking
- Green Coriander for Garnish
METHOD
- Slit the Baby eggplant and deep fry them till golden brown
- Chop the Onions and start cooking in a pan till golden brown
- Add Ginger and Garlic paste, all the spices and then tomato purée
- Cook the gravy till it leaves oil on the top
- Then add the fried baby eggplants into the gravy
- Cook on slow flame for 10 min
- Serve hot with garnish of chopped coriander
CHEF TIPS
- While Slitting the Baby Eggplants don’t cut into 2 parts, it should remain as a whole
- Make the onion brown not black, low the heat when you see onion turning brown