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Amritsari Baigan
Method
- Wash the baigan and pat dry.
- Make a slit in the middle.
- In a plate mix together the powdered spices, ajwain and salt.
- Stuff each baigan with the prepared mixture.
- Heat oil in a non-stick kadai.
- Place the stuffed baigans in oil.
- If there is any leftover masala evenly sprinkle it on the baigans. Simmer.
- Cover with a lid, having some water on it.
- Gently mix at regular intervals.
- Cook till the baigans are soft.
- Serve hot with any dal, hot rotis and pickle.
Ingredients:
400 g - small black baigans
21/2 tsp - red chilli powder
21/2 tsp - coriander powder
1 tsp - cumin seed powder
½ tsp - turmeric powder
1 tsp - mango powder (or as per taste)
¾ tsp - garam masala powder
5 to 6 tbsp - oil
pinch - ajwain
salt to taste
400 g - small black baigans
21/2 tsp - red chilli powder
21/2 tsp - coriander powder
1 tsp - cumin seed powder
½ tsp - turmeric powder
1 tsp - mango powder (or as per taste)
¾ tsp - garam masala powder
5 to 6 tbsp - oil
pinch - ajwain
salt to taste
RECIPES BY ANITA RAHEJA
