Baingan curry

Name: Baingan curry
Total time: 3000 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 10 Small size eggplant/baingan; 2 Finely chopped onion; 1 tsp Mustard seeds; to taste Salt; 4 tbsp Oil; 1 tbsp Coriander leaves; For paste; 1/4 cup Grated coconut; 2 tsp Roasted peanuts; 1 tsp Imli paste; 1 tsp Red chilli powder; For filling; 2 tsp Cumin seeds powder; 1 tsp Red chilli powder; to taste Salt; 1 tsp Turmeric powder

Mukti Sahay @muktivijay_203

#curry

Mukti Sahay @muktivijay_203

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Ingredients

50 mins

4 servings

10Small size eggplant/baingan
2Finely chopped onion
1 tspMustard seeds
to tasteSalt
4 tbspOil
1 tbspCoriander leaves
For paste
1/4 cupGrated coconut
2 tspRoasted peanuts
1 tspImli paste
1 tspRed chilli powder
For filling
2 tspCumin seeds powder
1 tspRed chilli powder
to tasteSalt
1 tspTurmeric powder

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Steps

50 mins

1

Wash and clean the eggplant/baingan stalk trimmed and partially slit into quarter
2

Take a bowl add filling ingredients and stuff in the baingan.
3

Grind all the paste ingredients to make a paste
4

Heat oil in a pan and add mustard seeds to crackle
5

Add onion and saute till brown.
6

Add baingan and cover it and cook in a low flame.
7

When it half done add readymade paste and one cup of water.
8

Add salt and cook till gravy thick.
9

Garnish with coriander leaves and serve hot.