Ingredients with Measurements:
- 6 small eggplants
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ginger paste
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon salt
- 1/4 cup chopped fresh coriander leaves
Special equipment needed:
- Non-stick skillet with lid
Step-by-step instructions:
1. Wash and dry the eggplants. Cut off the stem and make a cross-shaped incision on the top of each eggplant.
2. Heat oil in a non-stick skillet over medium heat. Add cumin seeds and let them splutter.
3. Add chopped onions and sauté until golden brown.
4. Add minced garlic and ginger paste. Sauté for a minute.
5. Add coriander powder, turmeric powder, red chili powder, garam masala, and salt. Mix well.
6. Add the eggplants to the skillet and coat them with the spice mixture.
7. Cover the skillet with a lid and cook for 10-15 minutes on low heat, stirring occasionally.
8. Once the eggplants are soft and tender, turn off the heat and sprinkle fresh coriander leaves on top.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 120
Fat: 7g
Carbohydrates: 14g
Protein: 2g
Fiber: 6g
Substitutions for ingredients:
- Eggplants can be substituted with zucchini or bell peppers.
- Fresh coriander leaves can be substituted with parsley or basil.
Variations:
- Add chopped tomatoes to the skillet for a tangy flavor.
- Add chopped potatoes to the skillet for a more filling dish.
- Add chopped cashews or almonds for a crunchy texture.
Tips and tricks:
- Choose small eggplants for this recipe as they cook faster and are more tender.
- Make sure to coat the eggplants well with the spice mixture for maximum flavor.
- Stir occasionally to prevent the eggplants from sticking to the skillet.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a microwave or on a stovetop until heated through.
Presentation ideas:
Serve hot with rice or naan bread.
Garnishes:
Garnish with fresh coriander leaves or chopped nuts.
Pairings:
Pair with a side of raita or cucumber salad.
Suggested side dishes:
Serve with rice, naan bread, or roasted vegetables.
Troubleshooting advice:
- If the eggplants are not cooking evenly, cut them into smaller pieces.
- If the skillet is too dry, add a tablespoon of water or oil.
Food safety advice:
Make sure to wash the eggplants thoroughly before cooking.
Food history:
Baghara Baingan is a popular dish from the Hyderabadi cuisine of India.
Flavor profiles:
This dish has a spicy and aromatic flavor with a hint of sweetness from the eggplants.
Serving suggestions:
Serve hot with rice or naan bread.
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Region: Indian