Baingan with Besan In these trying times when supplies are short, I didn't want to make baingan ka bharta as that would use up lot of tomatoes. So I made this very simple but lip smacking sabzi of baingan with Besan ie chichpea flour. It pairs very well with roti or paratha. You need good quality baingan. You can also use the long variety of baingan but they should be fleshy. Without much ado here is the recipe.
Ingredients Baingan 2 bharte wala Besan 1/4 cup Mustard Oil. 3 tbsp Asaefotida a pinch Mustard seeds 1/2 tsp Kalongi. 1/2 tsp Methi seeds 1/4 tsp Ginger grated 1 tsp Turmeric freh grated 1 tsp Red chili powder 1 tsp Coriander pd 1 tbsp Salt to taste Amchoor pd 1 tsp Chopped coriander 2 tsp Method
Wash and chop baingan into slightly large 1/2" pieces.
Heat oil in a pan, add asaefotida and mustard seeds.
When mustard crackles add kalongi and methi seeds.
Add ginger and turmeric. Stir for half a minute.
Now add red chili powder, coriander powder and salt.
Mix well.
Now add besan. Mix it very well.
After a minute tip in chopped baingan.
Cover and cook on low heat till they are done.
Stir in between once or twice to avoid sticking at the bottom of the pan.
Do not add water. We want the baingan to cook in its own juices and the steam that is created.
Remove from heat when the baingan are done.
Add amchur powder.
Taste and adjust seasoning.
Garnish with chopped coriander.
Serve hot with roti or paratha.