INGREDIENTS
1. Long Baingans - 3
2. Salt- 1 tsp
3. Haldi (Turmeric Powder) - 1/2 tsp
4. Red Chilly powder- 1/2 tsp (to taste)
5. Dhania Powder - 2 tsp
6. Amchoor (Dry Mango powder)- 1.5 tsp
7. Mustard Oil 2 tbsp
METHOD
1. Wash and cut each long brinjal into 3-4 pieces and give a Y shaped slit to each piece length-wise. The slit should not go very deep. Otherwise, the pieces will split up while cooking.
2. Mix together salt, haldi, mirch, dhania and amchoor powders.
3. Holding each piece of slit baingan with one hand, fill dry 1/2 tsp masala powder in the slit with a spoon. Save app. 1 tsp powder.
4. Heat Mustard oil in a flat pan and arrange all the baingan pieces in it and cover. Cook on medium heat till that side looks almost burnt. Flip all of them and cook the other side too till done.
5. Sprinkle the remaining powder and mix it. Cook for another 2 minutes.
6. Serve hot.
TIPS & TRICKS
1. Be in control of heat. If the heat is too high, baingan will burn quickly. If it is too low and covered for long period, the baingans will turn out too soft and will give a boiled look. Finally , the outer should have a firm crispy feel while inside should be soft and mushy.
2. You may also add a few whole medium sized onions and/ or medium sized potatoes cut into halves, to add that extra variation or to increase the quantity.
3. For that extra fried feel, add an extra table-spoon oil in the beginning. But the dieters have to make do with 2tbsp oil only.
1. Long Baingans - 3
2. Salt- 1 tsp
3. Haldi (Turmeric Powder) - 1/2 tsp
4. Red Chilly powder- 1/2 tsp (to taste)
5. Dhania Powder - 2 tsp
6. Amchoor (Dry Mango powder)- 1.5 tsp
7. Mustard Oil 2 tbsp
METHOD
1. Wash and cut each long brinjal into 3-4 pieces and give a Y shaped slit to each piece length-wise. The slit should not go very deep. Otherwise, the pieces will split up while cooking.
2. Mix together salt, haldi, mirch, dhania and amchoor powders.
3. Holding each piece of slit baingan with one hand, fill dry 1/2 tsp masala powder in the slit with a spoon. Save app. 1 tsp powder.
4. Heat Mustard oil in a flat pan and arrange all the baingan pieces in it and cover. Cook on medium heat till that side looks almost burnt. Flip all of them and cook the other side too till done.
5. Sprinkle the remaining powder and mix it. Cook for another 2 minutes.
6. Serve hot.
TIPS & TRICKS
1. Be in control of heat. If the heat is too high, baingan will burn quickly. If it is too low and covered for long period, the baingans will turn out too soft and will give a boiled look. Finally , the outer should have a firm crispy feel while inside should be soft and mushy.
2. You may also add a few whole medium sized onions and/ or medium sized potatoes cut into halves, to add that extra variation or to increase the quantity.
3. For that extra fried feel, add an extra table-spoon oil in the beginning. But the dieters have to make do with 2tbsp oil only.
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