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. 2Marinate the slit aubergines with haldi (turmeric) and chili powder, ensuring all pieces are well coated.
  3. 3Shallow 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.
  4. 4Once fried, remove the aubergines and set them aside.
  5. 5Remove some of the oil from the pan, then add garlic and brown it.
  6. 6Add sliced onions to the pan with the garlic.
  7. 7Season the onions with salt.
  8. 8Give it a good mix and then cover and cook the onions on a low flame for about 10-15 minutes.
  9. 9Add all the ground spices to the cooked onions.
  10. 10Add a little water to the spices and onions.
  11. 11Cook 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.
  12. 12Add the fried aubergines one by one to the pan and gently mix them with the masala, being careful not to break them.
  13. 13Add green chilies to the dish.
  14. 14Cook on a low flame for about 10 minutes.
  15. 15After 10 minutes, gently flip the aubergines over.
  16. 16Garnish with a generous amount of fresh coriander.
  17. 17Serve the Baingon Biran with hot rice.

Ingredients

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

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