Taley Baingan (fried brinjal or fried eggplant)
Baingan is a vegetable of dark purple color and is known with different names in different parts of the world. In South Asia and South Africa it is called brinjal, in Europe, Australia and New Zealand it is called eggplant. The French call it aborigine. There are at least 10 ways to cook baingan (brinjal, eggplant). Here we are presenting a very simple, delicious and mouthwatering recipe to cook fried eggplant (brinjal, baingan).
If you like this sort of recipe try our Karhi recipe.
½ Kg Baingan (brinjal, eggplant)
½ Kg onions sliced thinly
2 large size green chilies (finely chopped)
¼ Kg tomatoes diced
1 teaspoon salt
1 teaspoon red chili powder
¼ teaspoon turmeric powder
Ghee or oil ½ cup
Ghee or oil for frying 1 liter
- Wash the baingans (brinjals, eggplant)
- Cut the baigan (brinjal, eggplant) in 4 but keep the top intact; (see in video)
- Fry the baingan (brinjal, eggplant) until they are brown from inside (use a deep fryer or karahi);
- In a separate cooking pan put the ½ cup of ghee and put it on medium flame;
- Add chopped onions and keep stirring so that the onions do not burn;
- When the onions are soft add chopped tomatoes and green chillis;
- Then add salt, red chili and turmeric;
- Keep stirring until the tomatoes are mashed and everything is mixed;
- Lower the heat to the minimum, add fried baingan (brinjal, eggplant) and cover it for 2 minutes;
- Exactly after 2 minutes take it off the fire.
Very delicious and tasty baingan (brinjal, eggplant) is ready to serve..