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.