Tuesday, December 1, 2009

Tava Fried Baingan Stir-Fry with Kalonji and Ajwain

Recently I got locally produced tender long chinese eggplants in Indian Grocery store. They looked adorable with their vibrant white,green and purple color. When I cooked them first time, its original color vibrancy was lost, so second time I decided to cook them differently. I griddle fried and cooked them open which helped to maintain its skin color and texture. Seasoning of kalonji, ajwain and aamchur enhanced the taste.

Ingredients :-
  • 10-12 tender chinese eggplants cut into half an inch long disc shape. (about 3 cups)
  • 1 Extra large Onion - cut half lengthwise and half in small pieces.
  • 10-15 curry leaves.
  • 4-5 finely chopped green chilies.
  • 1/2 cup chopped fresh cilantro.
  • 1/2 T.spoon - Kalonji seeds
  • 1/2 T.spoon - Ajwain seeds
  • 1 T.spoon - Aamchur powder.
  • 3-4 Tb.spoon cooking oil.

Griddle fried Baingan

Method of cooking :-
  1. Take thick gauge open saute pan/skillet. Heat 2-3 Tb.spoon oil. Add baingan pieces and roast them on medium flames by occasionally stirring and turning (around 3-4 minutes for each batch). Keep roasted baingan aside. Pat them with paper towel. Sprinkle some salt and toss (Refer above picture).
  2. Wipe the pan with paper towel. Heat 1/2 Tb.spoon oil (just hot not smoking hot). Add 6-7 curry leaves. When they start sizzling, add 1/2 T.spoon Kalonji seeds and Ajwain seeds. Stir for 20 seconds.
  3. Add cut onions and fry on medium heat for 4-5 minutes.
  4. Add fried eggplants along with chopped green chilies and stir well on medium heat for 2-3 minutes.
  5. Add Aamchur powder and adjust salt level. Add remaining curry leaves and saute on high heat for 2 minutes. Shut off the heat.
  6. Garnish with cilantro and enjoy with roti and rice.

Notes :-
  • You may give your choice of cut to eggplants long, cube or disc shape.
  • Kalonji and Ajwain can be replaced with mustard/cumin.
  • 1 Tb.spoon Toasted sesame seeds can be used for final garnish.
  • Bhindi (Okra), tindora, Parval can be stir-fried in similar manner.


JK said...

Nice pics Usha ji- esp. the glossy look on the final dish.

Usha said...

Thanks JK , I tried to maintain the brinjal skin color and that gave nice glossy look to the dish.Also frying with little generous oil made it shine.Try sometime. :)

Anonymous said...

Usha ji, I think adding salt while roasting would give better result than sprinkling and tossing after roasting.

Usha said...

Hey anonymous,
Agree - It will be better..inner part of each baingan bite was less salty..this can be avoided of I add salt while roasting.

Thanks for your comment. :)