Serving Size: 3 persons
Begun/Baigan/Eggplant - 4, 5-6 inches long
Tomato - 1 large
Ginger - 1 tsp, grated/paste
Turmeric - 1/4 tsp
Red Chilli powder - 1/2 tsp
Dhaniya/Coriander Powder - 2 tsp
Jeera/Cumin Powder - 1tsp
Grated Paneer - 2 tbsp
Green Chillies - 2
Cilantro/Dhonepata - 2 tbsp, chopped
Sugar - 1/2 tsp
Salt - To taste
Oil - as indicated
Cut begun (baigan/eggplant) lengthwise into
two keeping the stalk intact. Rub the halved pieces with a pinch of
salt, sugar and turmeric before frying.
Tomato Puree: Bring to boil 2 cups of water.
Add the whole tomato to boiling water and boil for 1 minute. Turn off
heat and keep tightly covered for 7 minutes. Peel of tomato skin and
mash the tomato pulp.
Masala Paste: Mix turmeric, red chilli powder,
jeera powder, dhaniya powder, and ginger in 3-4 tbsp water
Heat 1/4 cup white oil in a kadhai. Deep fry
halved eggplants. Arrange the fried eggplants with the cut-side up
in the serving tray.
Leave about 2 tbsp oil in the kadhai. To it
add the masala paste (as prepared above). Fry on medium heat for 3-4
minutes or till oil separates.
Add the tomato puree and fry for 2-3 minutes.
Then add sugar, salt, green chillies, and
grated paneer. Mix for 1 minute and add 1/4 cup water. Cook till gravy
becomes thick and oil separates.
Pour the gravy on the fried eggplants and
garnish with cilantro.