Baingan Kachri - Eggplant

[deliad]

Baingan Kachri - Eggplant

A simple to cook eggplant recipe with loads of indian spices.

• 1 Medium sized Eggplant
  
• 1-1/2 T Cooking Oil
  
• Masala Mix (See method)
  

Ingredients:

Medium sized eggplant - One

Cooking Oil - 1 and 1/2 Tbsp

Masala Mix

- 1/4 tsp ginger powder

- 1 tsp turmeric powder

- 4 tsp coriander powder

- 1 tsp salt

- 1 tsp mango powder (amchur)

- 1/2 tsp cumin powder

- 1/2 tsp ground black pepper

- 1/2 tsp garam masala

- 1/4 tsp red chili powder (optional)

Method:

1. Wash and wipe the eggplant. Cut slices approx. 1 inch thick.

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2. Score the eggplant flesh in a checkered pattern 1/2 inch deep. Make sure you do not score too deep.

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3. Sprinkle a pinch of salt on each slice and rub it gently. Leave it for 15 minutes. This is done to extract any bitterness of the eggplant

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4. Gently press each slice between your palms to extract any water.

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5. Heat one tbsp oil in a non-stick pan and place the slices scored side down

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6. Cook on medium heat for about 12 to 15 minutes till they are well browned

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7. Turn them over very gently and sprinkle the "Masala mix" liberally on each slice and dab it gently to cover completely. Notice that the scores have opened a little and will allow the masala mix to be absorbed

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8. Cook for an additional 5 to 7 minutes on medium heat to brown the flat side. Drizzle some additional oil if needed

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9. Turn the slices again with masala side down and cover the pan with a lid. continue cooking on low heat for another 10 minutes until well done.

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Serve with plain chapati or parantha or naan.

Keywords: Main Dish, Vegetarian, Indian

( RG1049 )