Ingredients with Measurements:
- 6 small eggplants, sliced in half lengthwise
- 1/4 cup vegetable oil
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 2 tomatoes, chopped
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt to taste
- 1/4 cup chopped fresh cilantro leaves
Special equipment needed:
- Large skillet with lid
Step-by-step instructions:
1. Heat the oil in a large skillet over medium-high heat. Add the cumin seeds and fry for 30 seconds until fragrant.
2. Add the onion and fry for 5 minutes until softened.
3. Add the ginger and garlic paste and fry for 1 minute until fragrant.
4. Add the chopped tomatoes and fry for 5 minutes until they break down and form a thick sauce.
5. Add the coriander powder, turmeric powder, red chili powder, and salt. Stir well to combine.
6. Place the eggplant halves in the skillet, cut side down. Spoon the tomato sauce over the eggplants.
7. Cover the skillet with a lid and simmer for 20-25 minutes until the eggplants are tender and cooked through.
8. Garnish with chopped cilantro leaves and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 12g
Carbohydrates: 18g
Protein: 3g
Sodium: 300mg
Fiber: 8g
Substitutions for ingredients:
- Eggplants can be substituted with zucchini or yellow squash.
- Vegetable oil can be substituted with any neutral oil.
- Cumin seeds can be substituted with mustard seeds or fennel seeds.
- Fresh cilantro leaves can be substituted with parsley or mint leaves.
Variations:
- Add 1/2 cup of green peas or diced potatoes to the tomato sauce for extra flavor and texture.
- Use garam masala instead of coriander powder for a different flavor profile.
- Add 1/2 cup of coconut milk to the tomato sauce for a creamy texture.
Tips and tricks:
- Choose small eggplants that are firm and shiny.
- To reduce bitterness, sprinkle salt on the eggplant halves and let them sit for 10 minutes before cooking.
- Use a non-stick skillet to prevent the eggplants from sticking to the bottom.
- Adjust the amount of red chili powder according to your spice preference.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Baghara Baingan with Cumin in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Baghara Baingan with Cumin on a platter garnished with fresh cilantro leaves.
Garnishes:
Chopped fresh cilantro leaves
Pairings:
Serve the Baghara Baingan with Cumin with steamed rice or naan bread.
Suggested side dishes:
- Cucumber Raita
- Mixed Vegetable Salad
- Roasted Potatoes
Troubleshooting advice:
- If the eggplants are not cooked through, add a splash of water to the skillet and cook for a few more minutes.
- If the tomato sauce is too thick, add a splash of water to thin it out.
Food safety advice:
- Wash all vegetables thoroughly before cooking.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
Baghara Baingan with Cumin is a popular dish from the Indian state of Andhra Pradesh. It is a vegetarian dish that is typically served as a side dish with rice or bread.
Flavor profiles:
The Baghara Baingan with Cumin has a rich and spicy flavor profile with a hint of sweetness from the eggplants.
Serving suggestions:
Serve the Baghara Baingan with Cumin as a side dish with steamed rice or naan bread.
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Region: Indian