On that note, I leave you with Dhaniya Baingan which is brinjals cooked in a cilantro paste… I invented this based off of my own recipe and it was delicious! My hubby loved it, too!
NUTRITION: Brinjals are a very good source of Fiber and Vitamin B1.
- Garlic – 1 clove
- Ginger – 1/2 inch piece
- Green Chilies – 2
- Fresh Cilantro – handful
- Water – 2 tbsp (just to get the grinder/blender going)
- Olive Oil – 2 tbsp
- Nigella Seeds (Kalonji) – 1/2 tsp
- Cumin Seeds – 1 tsp
- Turmeric Powder – 1/2 tsp
- Medium Onion – 1 (sliced)
- Brinjals – 10 (sliced… demonstrated below)
- Red Chili Powder – 1/2 tsp to 1 tsp (start with 1/2)
- Coriander Powder – 1 tsp
- salt to taste
1. Slice a medium onion.
2. Heat a pan on medium heat. When hot, add oil. Add nigella and cumin seeds. Saute until they sizzle… about 15-20 seconds.
3. Once they sizzle, add turmeric powder. Saute about 5 seconds.
4. Now add the sliced onions. Season with salt. Combine. Saute about 5-8 minutes until they are golden.
5. Now make the cilantro paste. Here is what you’ll need.
7. This is how the onions should look.
8. Add the cilantro paste. Combine. Cook for about 5 minutes.
9. Now get your brinjals.
10. Slice them as follows…
11. Once done, check on the onions, this is how the onion-cilantro mixture should look.
12. Now add the sliced brinjals, 1/2 tsp of red chili powder, coriander powder, and salt.
13. Combine. Lower heat to dial #3 (low-medium heat).
14. Cover and cook for 25 minutes. Keep checking and stirring in between to avoid burning.
15. After 25 minutes, this is what you should have. Trust me, it tastes better than it looks. 🙂
16. I added a little salt and another 1/2 tsp of red chili powder for more spice. Goes really well with roti/naan/rice, hope you love it!