Tel Baingan
Ingredients
Long Eggplants 5-6...
Onion 2
Cumin seeds 1 tsp
Corriander seeds 1/2 tsp
Fenugreek seeds few
Fennel seeds 1/2 tsp
Red chilli powder 1 tsp
Turmeric powder pinch
Salt
Hing/asfoetida pinch
Green chilli
Mustard oil 3 tbsp
Method
Wash and cut eggplants into strips
Grate onion and squeeze all its juice using muslin cloth or strainer. Keep juice aside
In a wok heat oil till smoky.
Add fenugreek seeds. Crackle . Add asfoetida/hing
Add cumin, corriander and fennel seeds. Add eggplants.
Fry at low heat till crispy.
Add onion juice. Let it simmer at low heat. Add red chilli powder, turmeric powder and salt.
Add green chilli and 1/2 cup water.
Simmer till oil separates.
Serve with dal and rice.
Ingredients
Long Eggplants 5-6...
Onion 2
Cumin seeds 1 tsp
Corriander seeds 1/2 tsp
Fenugreek seeds few
Fennel seeds 1/2 tsp
Red chilli powder 1 tsp
Turmeric powder pinch
Salt
Hing/asfoetida pinch
Green chilli
Mustard oil 3 tbsp
Method
Wash and cut eggplants into strips
Grate onion and squeeze all its juice using muslin cloth or strainer. Keep juice aside
In a wok heat oil till smoky.
Add fenugreek seeds. Crackle . Add asfoetida/hing
Add cumin, corriander and fennel seeds. Add eggplants.
Fry at low heat till crispy.
Add onion juice. Let it simmer at low heat. Add red chilli powder, turmeric powder and salt.
Add green chilli and 1/2 cup water.
Simmer till oil separates.
Serve with dal and rice.
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