Baingan Ki Lonje is a traditional recipe from the state of Uttar Pradesh. Baingan or eggplants are not preferred by many, however this unique recipe will let even the eggplant hater try this yummy dish.
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.
Saloni Mustard Oil
1 medium onion (Evenly Slice)
1 tsp Jeera
2-3 Green Cardamom
5-6 Kashmiri Red Chilli (Without Beans)
8-10 Black Pepper
1 inch Cinnamon
2 tsp sugar
1 inch Ginger
7-8 Garlic cloves
Salt as per taste
For Cooking Baigan Ki Lonje first dry roast Jeera, Green Cardamom, Black Pepper, Kashmiri Red Chilli, Cinnamon on low flame.
Take a medium onion & slice evenly, now take a pan Heat Saloni Mustard Oil in pan.
Now add onion and fry it until its color change to golden brown.
Now add sugar in the pan.
Now make a paste of onion, dry roast whole spices, ginger, garlic, salt & water.
Slit the brinjals lengthwise down to the base of the stalk.
Take a pan add Saloni Mustard Oil for Frying the Brinjals.
Now apply a layer of this onion masala over the eggplants on the inner cut side.
Gently place the brinjals on the pan and let it cook on the skin side.
Gently, turn over the eggplants and let it cook over the other side as well.
Recipe is ready to eat. Serve (Uttar Pradesh Style Brinjal Sabzi) with steamed rice or Roti.
The foundations of Mahesh Edible Oil Industries Ltd are laid more than 3 decades ago with two visionary entrepreneurs Late Mr Ram Babu Rathore & Late Mr Shiv Kumar Rathore.