Baingan Ki Kalonji (Stuffed Eggplant with Spices)

Name: Baingan Ki Kalonji (Stuffed Eggplant with Spices)
Total time: 1800 s
Yield: Serves 4 servings
Ingredients: 1.1 lbs long eggplant (about 500 grams); 2 potatoes, peeled; 2 large tomatoes; 1 tablespoon fennel seeds; 2 tablespoons mustard seeds; 1 tablespoon cumin seeds; 1/4 teaspoon fenugreek seeds; 1 clove garlic; 1/2 cup mustard oil (about 120 ml); Salt, to taste; 1 tablespoon turmeric powder; 1 tablespoon red chili powder; 1 tablespoon coriander powder

Rakhi Gupta @rakhigupta

Eggplant

Rakhi Gupta @rakhigupta

Eggplant

Saved

Ingredients

30 minutes

Serves 4 servings

1.1 lbslong eggplant (about 500 grams)
2potatoes, peeled
2large tomatoes
1 tablespoonfennel seeds
2 tablespoonsmustard seeds
1 tablespooncumin seeds
1/4 teaspoonfenugreek seeds
1 clovegarlic
1/2 cupmustard oil (about 120 ml)
Salt, to taste
1 tablespoonturmeric powder
1 tablespoonred chili powder
1 tablespooncoriander powder

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Steps

30 minutes

1

First, make a slit in the middle of each eggplant. In a small bowl, mix a little salt and turmeric, then rub this mixture inside the slits of the eggplants.
2

Heat 2 tablespoons of oil in a skillet. Add the eggplants and fry them.
3

Once the eggplants are well fried, remove them and set aside on a plate. In a frying pan, add fennel seeds, cumin seeds, fenugreek seeds, and yellow mustard seeds. Toast them lightly, making sure not to burn the spices. Then, add all the toasted spices to a grinder with garlic and a little water, and grind to a fine paste. In the same skillet, heat the remaining oil. Cut the potatoes and add them to the pan.
4

Add the chopped tomatoes and cook until they soften. Add the ground spice paste and sauté for a bit. Then add salt to taste, turmeric powder, coriander powder, and red chili powder. Sauté all the spices well. Add the fried eggplants and cook with the spices. Pour in 1 cup of water, cover, and let it cook for 10 minutes.
5

When the eggplants and potatoes are fully cooked and tender, turn off the heat and serve hot.