Baigan Kalonji (Stuffed Eggplant) 🍆🍛
This dish is very close to my heart. I always asked my mom to make it for me because I love spicy food. When I left home for college, this was the dish I missed the most. It is local to where was born and its spicy and savory from the roasted seasoning, juicy with the eggplant and sweet from the caramelization from slow cooking of the dish. If you want to try my favorite Indian dish, please try this and let me know how you like it.❤️
Cooking Time : 2 hours
Shopping Cart
| Ingredients | Quantity | Description |
| Eggplant | 1/2 Kg | Round and purple |
| Potato | 2 | Similar size to eggplant |
| Panch phoron | 1 Pack | It is a mixed of five spices. It must be toasted until fragrant and blend it into powder |
| Onion | 3 Medium Sized | Blend into a paste |
| Ginger-Garlic Paste | 1 inch of ginger and 4-6 cloves of garlic | Blend into a paste |
Instructions
Preparations
- Take a bowl and put the onion puree in it.
- Make a paste: 1 tsp turmeric, 2 tsp roasted panch phoran powder, 1tsp of salt and 1 tsp of red chilli powder and
- Add this to the onion paste. Mix well.
Cooking
- Take a heavy bottom pan and add 1/4 cup of cooking oil.
- Add the eggplant and potatoes and cover it with the remainder of the onion paste.
- When it starts to get bubbly-hot, turn the flame the the lowest and cover the pan with a lid.
- Let it cook it for 1.5 hour, flipping every half hour or until the eggplant caramelizes and turns dark.
- Pair it with roti or paratha with a side of fresh salad.
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