Lahsuni Baingan


Baby eggplants ----------- 6
Coriander powder --------1 tbls
Turmeric powder -------- 1/2 tsp
Cumin powder ---------- 1/2 tsp
Kitchen king masala ---- 1/2 tsp
Besan ---------------------1 tbls
Salt -----------------------1/2 tsp
Panch phoron ------------1/2tsp
Garlic -------------------- 4 cloves
Mustard oil -------------- 3 tbls
Dry mango powder ----- 1 tsp
Hing(Asafoetida) -------- pinch of 
Oil ------------------------ 3 to 4 tbs

Let's start

Step 1. Take washed baby eggplants stalk trimmed and partially slit into quarters. 

Step 2. In a bowl put the coriander powder, turmeric powder, kitchen king, cumin powder, salt and mix it well.

Step 3. Fill the slit eggplants with the mixed spices. Keep it aside.

Step 4. Heat the oil in a pan (on medium flame). Add Hing (asafoetida), Panch phoron. Cook till spluttering stops. Add the eggplants and gently stir, after 2 to 3 minutes add besan (gram flour). Stir it and cover the pan with lid.

Step 5. Now add chopped garlic and cook till the eggplants are done. Stir occasionally but do it gently so as to avoid knocking the filling out of the eggplants.

Step 6. When the eggplants are cook well, add dry mango powder and cook for another minute.

Step 7. Turn off the heat. Lahsuni Baingain goes well with Roti, Paratha or with Dal Rice.

  • Use only finely chopped or crushed garlic. Do not use garlic paste.
  • You can use any vegetable oil or sunflower oil etc. I use mustard oil because it gives better taste.
  • Salt can be adjusted to your taste.
  • Leftover spices, after filling the eggplant can be added externally, while cooking.
                                  Happy Cooking :)                                                      


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