Name: CHATPATEY BAINGAN recipe by Manini Badlani at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: Small brinjals. 12; Onion. 3 medium finely chopped; Tomato. 3 medium finely chopped; Ginger. 1; Garlic. 10 cloves finely chopped; Green chilies. 4 finely chopped; Curry leaves. 2 sprig; Carom seeds. 1/2 tsp; Chili powder. 1 tsp; Turmeric powder. 1/2 tsp; Coriander powder. 1 tsp; Cumin powder. 1 tsp; Imli pulp. 2 tbsp; Grated jaggery. 1 tbsp heaped; Salt. As per taste; Mustard or any oil. 3 tbsp

ABOUT CHATPATEY BAINGAN RECIPE

This is a recipe of Monica Gupta, made by Rakesh Sharma, made by me again and again. Knowing their quality as chefs I just follow the recipe. This is Rakesh's recipe. I enjoy it with rice too.

Ingredients Serving: 3

Small brinjals. 12
Onion. 3 medium finely chopped
Tomato. 3 medium finely chopped
Ginger. 1
Garlic. 10 cloves finely chopped
Green chilies. 4 finely chopped
Curry leaves. 2 sprig
Carom seeds. 1/2 tsp
Chili powder. 1 tsp
Turmeric powder. 1/2 tsp
Coriander powder. 1 tsp
Cumin powder. 1 tsp
Imli pulp. 2 tbsp
Grated jaggery. 1 tbsp heaped
Salt. As per taste
Mustard or any oil. 3 tbsp

Instructions

Soak the imli in half a cup of lukewarm water.
Make 4 slits in the baingan taking care to keep the stems intact. Sprinkle some salt and red chili powder inside the baingans and keep aside for 15 minutes.
Bring the oil to the smoking point in a wok remove from heat and cool a little. Fry the baingans till they turn light golden and remove.
Splutter the carom seeds. Add the onions and sauté on medium heat till it turns light golden.
Add the garlic and ginger sauté for another two minutes. Now add tomatoes, green chilies and curry leaves mix well and sauté on medium heat till oil separates.
Add turmeric powder, cumin powder, chili powder, salt and coriander powder and mix it well. Sauté for two minutes then add imli water, mix well cover and simmer for 5 minutes.
Add Jaggery and mix well. Now add the fried baingan, with light hands mix well. Cover and simmer for another 5-8 minutes.
Serve with paranthas or rice or khichdi.

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