BAINGAN KE LONJE

This is a traditional recipe from the state of Uttar Pradesh which is well known for it's rich and flavourful cuisine. Even the vegetarian dishes here are created using aromatic spices and ghee which make them taste Divine.

Baingan ki lonje is a spicy and flavourful side dish prepared with brinjals also known as egg plants. Brinjal halves are coated with a mixture made from fried onions and roasted spices and pan cooked on low flame in pure ghee. Trust me.. even a humble egg plant tasted like a non veg kebab. You have to make and taste them to believe what I say is true.

This dish is part of our monthly event that we have in our group on facebook _ Shhhhh Cooking Secretly ChallengeEach time we are paired with someone who chooses the two secret ingredients from the theme and we prepare any dish having those ingredients. 

This month I was paired with Narmadha from Nam's Corner. Do visit her space for some authentic South Indian delicacies.
I had given her Cinnamon and Cardamom and she made a delicious Bhojpuri Mutton Curry. 

She chose Fennel Seeds and Kasuri Methi for me and here I am with this delicious dish "Baingan ki Lonje"

Ingredients:

Brinjals / egg plants .... 5-6 (or as needed)

Onions ...................... 2 medium (about 1 cup finely chopped )

Ginger ........................ 1 tbsp (grated)

Ghee / clarified butter .. 4-5 tbsps

Cloves ..................... 4

Sugar ...................... 1/2 tsp (to caramelize the onions

Salt ..................... to taste

Amchoor / dry mango powder or lemon juice

Dry roast and grind the following:

Dry red chillies ..... 3-4

Black pepper corns .. 1/2 tsp

Cinnamon ............ 2-3 small pieces

Cloves ................ 3-4

Coriander seeds .... 1/2 tsp

Cumin seeds ......... 1/2 tsp

Fennel seeds ........ 1/2 tsp

Kasuri methi ....... 1 tsp

Method:

1. Cut the brinjals into halves keeping the stem intact. Try to keep a part of the stem in both the halves.

2. Give cuts on them and immerse in salt water for 1 hour.

3. Meanwhile dry roast and grind the spice powders mentioned in the second list.

4. Heat a little ghee in a pan and saute the onions until golden brown.

5. Add the ginger towards the end and let it cool.

6. Now grind the onions and the spice powders together adding salt to taste.

7.  Remove the brinjals from water and pat them dry with a napkin or kitchen tissues

8. Coat them with this spice mix pressing it well with the fingers.

9. Heat the remaining ghee in a flat bottomed pan.

10. Add the cloves and saute for few seconds.

11. Place the brinjals with the skin side down.

12. Reduce the flame and cover the pan. Cook on sim until done.

13. In between check them. If the brinjals are larger you may sprinkle a little water so that they get cooked.

14. Flip the side in the end and just let it cook for half a minute or so taking care the masala does not get burnt and turn black.

15. Finally sprinkle amchoor powder on them and garnish with coriander leaves.. If you prefer to use lemon juice instead of amchoor you can squeeze a little on top.

16. Serve with rotis or as an accompaniment with pulaos, dal chawal.

You can See the video of this recipe:

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