Wednesday, 10 August 2011

Baingan Chatpata/Egg plant Stir fry

I am in a spree to finish off my left-over veggies and meat in the refrigerator because we are going home this weekend, yippee!! :) I never stuff my refrigerator with too much food because my hubby dearest is not too fond of food kept in the refrigerator. But doesn't work well for him everyday, poor thing! He does get 2-day old "fresh" food sometimes... :)

So this dish is something I just created today afternoon with a few eggplants. (baingan/brinjal) It's quick and easy and goes well with chapathi and white rice.


Baingan/Brinjal - 5 to 6 (medium)
Big Onion (diced) - 2 (big)
Ginger & Garlic paste - 1 1/2 to 2 tsp
Aamchur powder - 1/4 to 1/2 tsp
Red Chilli powder - 2 tsp (alter as per spice tolerance)
Turmeric powder - 1/4 to 1/2 tsp
Coriander powder - 1 1/2 tsp
Salt - to taste
Sugar - a pinch


Cut the baingan/brinjal into medium size chunks and marinate it with aamchur powder. Keep aside. Heat oil in a pan and add onions. Once the onions turn translucent and reduce in quantity, add a pinch of sugar to slightly caramelize the onions. Saut'e till golden brown. Add the ginger & garlic paste and fry for a few minutes. Throw in the chilli powder, coriander powder and turmeric powder and fry for 1 or 2 minutes. Be careful not to burn the powders. Now add the marinated baingan/brinjal chunks and salt and toss till combined well with the onion and spice mixture. Sprinkle enough water and mix well. Cover and cook till done. Once cooked, stir fry till dry and masala is coated well on the baingan/brinjal.

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