200 gms baby aubergines washed and slit lengthwise or 200gms of round aubergine cut into medium size pieces.
2 tb sps finely chopped onions
1t sp finely chopped ginger
2t sps finely chopped garlic
1 chopped tomato or 1 tb sp tomato puree
1 1/2 panch puran (mix mustard seeds, saumph/ fennel, methi seeds/ fenugreek seeds, jeera/ cumin, kalonji/ onion seeds in equal quantities)
1/2 t sp haldi/ turmeric
2 tsps dhania/ coriander powder
chilli powder to taste
a good pinch of asafoetida
salt to taste
3 t sps tamrind paste/ 1 heaped t sp of amchur/ mango powder
2 tb sps cooking oil
coriander, ginger julliens, green chillies for garnishing
- Heat oil in a kadai or frypan.
- Add panch puran and when it begins to splutter add asaphoetida.
- Add chopped onions and fry till golden brown but still soft.
- Add ginger and garlic and fry well.
- Add dry masalas and cook till the raw smell goes.
- Now add the baigun, mix well with the masala, add salt and cover with a tight fitting lid, lower heat.
- Let it cook in its own steam for 5 minutes turning once or twice.Sprinkle little water if dry.
- Take off the cover and add tomato or tomato puree and mix well. Cook till tomatoes are soft and blended with the masala.
- Test if the baigun is cooked , if not cover for a few more minutes.
- Add the tamrind paste/ amchur, cover and cook for 3 minutes.
- Serve in a flat dish garnished with chopped coriander, ginger julliens and slit green chillies.
- Goes well with rotis, puris or rice and daal.