BAINGON BIRAN

Serves 1
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Directions

  1. 1Make some slits in the aubergines, but do not cut them all the way through, keeping them attached to the stem.
  2. 2Make some slits in the aubergines, but do not cut them all the way through, keeping them attached to the stem.
  3. 3Make some slits in the aubergines, but do not cut them all the way through, keeping them attached to the stem.
  4. 4Marinate the slit aubergines with haldi (turmeric) and chili powder, ensuring all pieces are well coated.
  5. 5Marinate the slit aubergines with haldi (turmeric) and chili powder, ensuring all pieces are well coated.
  6. 6Marinate the slit aubergines with haldi (turmeric) and chili powder, ensuring all pieces are well coated.
  7. 7Shallow fry the marinated aubergines in oil for about 2-3 minutes per side until they are golden, frying two or three at a time to avoid overcrowding the pan.
  8. 8Shallow fry the marinated aubergines in oil for about 2-3 minutes per side until they are golden, frying two or three at a time to avoid overcrowding the pan.
  9. 9Shallow fry the marinated aubergines in oil for about 2-3 minutes per side until they are golden, frying two or three at a time to avoid overcrowding the pan.
  10. 10Once fried, remove the aubergines and set them aside.
  11. 11Once fried, remove the aubergines and set them aside.
  12. 12Once fried, remove the aubergines and set them aside.
  13. 13Remove some of the oil from the pan, then add garlic and brown it.
  14. 14Remove some of the oil from the pan, then add garlic and brown it.
  15. 15Remove some of the oil from the pan, then add garlic and brown it.
  16. 16Add sliced onions to the pan with the garlic.
  17. 17Add sliced onions to the pan with the garlic.
  18. 18Add sliced onions to the pan with the garlic.
  19. 19Season the onions with salt.
  20. 20Season the onions with salt.
  21. 21Season the onions with salt.
  22. 22Give it a good mix and then cover and cook the onions on a low flame for about 10-15 minutes.
  23. 23Give it a good mix and then cover and cook the onions on a low flame for about 10-15 minutes.
  24. 24Give it a good mix and then cover and cook the onions on a low flame for about 10-15 minutes.
  25. 25Add all the ground spices to the cooked onions.
  26. 26Add all the ground spices to the cooked onions.
  27. 27Add all the ground spices to the cooked onions.
  28. 28Add a little water to the spices and onions.
  29. 29Add a little water to the spices and onions.
  30. 30Add a little water to the spices and onions.
  31. 31Cook the mixture on a low flame for about 15-20 minutes, stirring occasionally, until the spices are fragrant and the onions are soft, mashing them with the back of a spoon.
  32. 32Cook the mixture on a low flame for about 15-20 minutes, stirring occasionally, until the spices are fragrant and the onions are soft, mashing them with the back of a spoon.
  33. 33Cook the mixture on a low flame for about 15-20 minutes, stirring occasionally, until the spices are fragrant and the onions are soft, mashing them with the back of a spoon.
  34. 34Add the fried aubergines one by one to the pan and gently mix them with the masala, being careful not to break them.
  35. 35Add the fried aubergines one by one to the pan and gently mix them with the masala, being careful not to break them.
  36. 36Add the fried aubergines one by one to the pan and gently mix them with the masala, being careful not to break them.
  37. 37Add green chilies to the dish.
  38. 38Add green chilies to the dish.
  39. 39Add green chilies to the dish.
  40. 40Cook on a low flame for about 10 minutes.
  41. 41Cook on a low flame for about 10 minutes.
  42. 42Cook on a low flame for about 10 minutes.
  43. 43After 10 minutes, gently flip the aubergines over.
  44. 44After 10 minutes, gently flip the aubergines over.
  45. 45After 10 minutes, gently flip the aubergines over.
  46. 46Garnish with a generous amount of fresh coriander.
  47. 47Garnish with a generous amount of fresh coriander.
  48. 48Garnish with a generous amount of fresh coriander.
  49. 49Serve the Baingon Biran with hot rice.
  50. 50Serve the Baingon Biran with hot rice.
  51. 51Serve the Baingon Biran with hot rice.

Ingredients

  • 5 mini aubergines
  • 5 mini aubergines
  • 5 mini aubergines
  • Oil
  • Oil
  • Oil
  • 5 garlic cloves
  • 5 garlic cloves
  • 5 garlic cloves
  • 1 onion
  • 1 onion
  • 1 onion
  • Salt
  • Salt
  • Salt
  • haldi (turmeric)
  • haldi (turmeric)
  • haldi (turmeric)
  • 1 tsp chilli powder
  • 1 tsp chilli powder
  • 1 tsp chilli powder
  • 0.5 tsp curry powder
  • 0.5 tsp curry powder
  • 0.5 tsp curry powder
  • 0.5 tsp dhaniya powder
  • 0.5 tsp dhaniya powder
  • 0.5 tsp dhaniya powder
  • 1 tsp paprika powder
  • 1 tsp paprika powder
  • 1 tsp paprika powder
  • water
  • water
  • water
  • green chilies
  • green chilies
  • green chilies
  • coriander
  • coriander
  • coriander

Equipment

knifecutting boardglass dishfrying pantongsspoonlid

Tips

  • Do not overcrowd the pan when frying the eggplant.
  • Be very gentle when flipping the cooked eggplant to prevent breaking them.