Re: Recipes from Aaj Kiya Pakaya/Khaya
Khattay Baingan by wondergurl
chop the bainguns in big chunks if you have the large-sized variety or if you have the baby sized ones (desi style) than you can just cut off the stem and make 2 major cuts right through in the shape of a cross, that would look more presentable by it keeping its shape throughout cooking, with chunks it becomes a bhurta.
chop and slightly brown 1 onion, add 1 tsp of red chilli powder, salt to taste, 1 tsp ginger/garlic paste, 1 tsp soonf, half tsp kalongi, 1 tsp zeera, half tsp haldi, 1 and a half tsp dhaniya powder add a little water while you bhoonofy the masala so it doesnt burn. Add 3 chopped tomatoes or 3-4 tbsp tomato puree, little more water and bhoonofy till a thick gravy forms. Add the baiguns, stir well to coat them with masala, cover and cook on medium heat, about 30 mins (keep stirring at intervals) garnish with chopped dhaniya and green chillies.