Chatpate 'chote' Baigan!

Ingredients

Small baigan( baby eggplant)- 10-12

Onions- 2-3

Tomotoes-4-5

Green chilly-1-2

Panch Phoran-1/2tsp

Rai(Mustard seeds)-1/2 tsp

Tumeric powder-1/4 tsp

Red chilly powder-1 tsp

Coriander powder(Dhaniya)-2 tsp

Ginger garlic paste-1 tsp

Aam chur(Mango powder)-1 tsp

Salt-1 tsp

Water- 3-4 cups

Fresh coriander

Oil-2 cooking spoon

Recipe:-

1. Wash the small baigan and remove the leaf parts near the tails.

2. Cut the baigan into 4 parts and put in water to avoid it going black.

3. Take oil in a pan and put panch and rai in it. Add onions, green chilly and ginger garlic paste and fry the onions to become brown.

4. Add tomotoes, tumeric powder, red chilly powder, Dhaniya powder and salt to it and fry the masala nicely by adding few drops of water till the smell of masala goes and it leaves out oil.

5. Add the baigan to the masala and mix it nicely and add aam chur and fry it nicely for few minutes(2-5)

6. Add water to the baigan. Add enough water to cover above the baigan. Baigan soakes off all water so even if you add more it will turn into a dry curry.

7. Cover the pan and allow baigan to cook till it becomes soft and tender. Turn the baigan once so it gets cooked from all side. It takes about 30 minutes for them to cook.

8. Garnish with fresh coriander and serve.

Variation

1. One can make bharwa hyderabadi baigan by taking all ingredients of masala in a mixer and adding graded cocunut and grated khas khas(poppy seeds) to it and then filling baigan with it.

2. Then one can add only zeera in oil and cook them by adding little water.