Baingan ka Raitha

Pic 1

Pic 2

Pic 3

Serves: 2
Preparation time: 10min 

Cooking time: 20min 

Ingredients

* Eggplant (long)- 250gm

* Chili powder - 10gm

* Turmeric Powder - 5gm

* Oil - 50ml
* Salt - to taste

* Curd - 100ml

Method

* Wash the eggplants throughly

* Cut the stem and the calyx part remain (see Pic 1)

* Slice the eggplant with thickness approx. < 5mm

* Heat a flat frying pan in medium flame 

* Apply little oil over it and place the slices of eggplant over it

* Allow the eggplant to cook and toast few min later reverse the side

* Now sprinkle the salt over the toasted eggplant

* While eggplant is cooking add chili powder and turmeric powder into curd

* Once the eggplant is cooked well remove them from frying pan and dump in the above curd mix

Serve along with any pulav item or alternatively with some boondi sprinkled over it as a starter.

Eggplant fry curry...

Serves: 2 

Preparation time: 45min 

Cooking time: 20min 

Ingredients

* Eggplant (small size)- 250gm

* Chili powder - 50gm

* Turmeric Powder - 5gm

* Coriander powder - 5gm
* Fenugreek powder - 5gm
* Oil - 50ml
* Salt - to taste
* Asafetida - to taste
* Curry leaves - to garnish

* Garam Masala - 5gm

* Corn flour - 10gm

Method (for marination)

Pic 1

* Wash the eggplants throughly

* Cut the stem and let the calyx part remain (see Pic 2)

* Now cut the eggplants bottom (see Pic 3)

* Apply the chili power into each eggplant (see Pic 4)
* Add salt, Asafetida, Garam masala, Turmeric power, Coriander power, Fenugreek powder and the remaining chili power an mix well and allow for about 30min (see Pic 5)

Method

* Heat 25ml of oil in a frying pan in low flame

* Add the marinated eggplants and stir gently

* Add rest 25ml of oil little by little

* Once the eggplants are cooked add the corn flour 
* Mix well and add curry leaves

Eat hot with any rice item.

Pic 2 

Pic 3

Pic 4

Pic 5