Baingan potato and tomato kalonji

Name: Baingan potato and tomato kalonji
Total time: 1800 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 250 gms Baingan (brinjal or eggplant) (of small or medium size); 2-3 potatoes; 3-4 fresh tomatoes; 1/2 tablespoon Methi seeds -; 4 tablespoon Sauf (feb nnel seeds) -; 4 tbsp coriander seeds; 1/2 tablespoon Mangreilla (nigella seeds or onion seeds) -; 2 pieces Red chilli -; 1 tablespoon Ke hatai / amchur powder or red chilli pickle masala -; 1/2 tablespoon Salt -; 6-7 tablespoon Mustard oil -

Roli Srivastava @cook_8537964

Hot and spicy

Roli Srivastava @cook_8537964

Hot and spicy

Saved

Ingredients

30 minutes

6 servings

250 gmsBaingan (brinjal or eggplant) (of small or medium size)
2-3potatoes
3-4fresh tomatoes
1/2 tablespoonMethi seeds -
4 tablespoonSauf (feb nnel seeds) -
4 tbspcoriander seeds
1/2 tablespoonMangreilla (nigella seeds or onion seeds) -
2 piecesRed chilli -
1 tablespoonKe hatai / amchur powder or red chilli pickle masala -
1/2 tablespoonSalt -
6-7 tablespoonMustard oil -

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Steps

30 minutes

1

Wash the baingan throughly and Make a cut from one side of each brinjal to stuff the filling. Cut the potatoes in circle and make a slit in tomato to stuff the masala
2

Heat a tawa and put methi seeds, sauf, mangreilla nad red chilli and saute on low haet for few seconds till the aroma starts commin out and the masala becomes crisp.
3

Grind the roasted masala into coarse powder. Now add khatai, amchur or red chilli pickle masala into it.
4

Pick up each baingan and tomato and fill the stuffing.
5

Heat oil in a karahi and then place each baingan and tomato carefully. Cover the potatoes in the remaining masala and place them also in kadai Cook on low heat for 7-8 mintues and then turn the baingan on the other side. Again cook for 7-8 mintues. Check if both the sides are done. Serve hot with Plain Rice or chapatti