Baingan Ki Lonje is a traditional recipe from the state of Uttar Pradesh.
The eggplants are coated with a spicy and aromatic onion paste and then slow cooked to impart all its flavours into the dish. The secret lies in the freshly made spice mix that is added to the onion masala which is then coated over the eggplants.
LETS GET COOKING:
Baigan Ki Longe
Course : Side Dish
Cuisine : Indian
Prep time : 10 minutes
Process time : 10 minutes
Total time : 20 minutes
Brinjal - 4
Cinnamon - 1/2 inch
Cloves - 3
Pepper - 1 tsp
Cumin seeds - 1 tsp
Dried red chili - 2
Onion - 1
Ginger-garlic paste - 1 tsp
Salt - as per taste
Oil - to fry
Dry roast, cinnamon, cloves, pepper, cumin seeds and dried red chili, keep aside
Deep fry onions until caramel, strain and keep aside
In a mixer jar, add roasted spices, fried onions, ginger-garlic paste and salt as per taste
Grind to smooth paste
Cut the brinjals into half, apply masala paste on it
In a pan add oil, shallow fry the masala coated brinjal, fry well on both sides
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