Name: Baingan Bhujiya (Eggplant/Brinjal stir fry) recipe by Avriti Prasad at BetterButter
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 3-4 big brinjals; 1 tblspn panchforon ( mixture of quarter tspn of yellow mustard, fenugreek seeds, cumin seeds, fennel seeds and carrom seeds); 1 tsp yellow mustard seeds; 5 cloves garlic; 1/2 inch ginger; 1 tsp turmeric; 1 tsp red chilli powder; 5 tblspn mustard oil; salt as per taste

Ingredients Serving: 4

3-4 big brinjals
1 tblspn panchforon ( mixture of quarter tspn of yellow mustard, fenugreek seeds, cumin seeds, fennel seeds and carrom seeds)
1 tsp yellow mustard seeds
5 cloves garlic
1/2 inch ginger
1 tsp turmeric
1 tsp red chilli powder
5 tblspn mustard oil
salt as per taste

Instructions

Cut Brinjals lengthwise into thick slices. One brinjal should be approximate;y cut into 5-6 slices. Once sliced immediately immerse them in a pot of water to prevent blackening
In a wet grinder combine together mustard seeds, garlic and ginger and grind to a coarse paste. Add in a couple of tblspns of water to assist grinding and grind to a smooth paste.
Place a wide mouthed pan on the stove and add mustard oil. Let the oil heat up well till you see very slight fumes. Be sure not to burn the oil. This is especially needed when cooking with mustard oil.
Add in the panchforon
Once sizzled add in in the brinjal slices. Make sure these are drained out from the water. Stir in the brinjal till it is well coated in oil and the panchforon. All this has to be done on high flame for around 3 -4 minutes.
Reduce the flame to medium and add in the turmeric and salt. Keep stirring till the brinjals are well coated in the spices. This step has to be continued till the brinjals turn slightly brown and are mushy .
Add in the mustard+ ginger+garlic paste and mix well.
Add in the red chili powder and keep stirring on medium flame for 5-6 minutes or till the brinjals are completely cooked and mushy
Lower the flame , cover the pan with a lid and leave it for 4-5 minutes
Switch off the flame and serve the roasted brinjals with roti or a combination of rice and daal

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