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- Duration: 30 min
- Serves: 4 people
This stuffed baingan recipe has a spicy, pungent taste. Make sure to use mustard oil to fry the aubergine/brinjal to bring out the authentic taste.
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Kaloonjee, in Uttar Pradesh cuisine, refers to mixed spices made up of fennel seeds, cumin seeds, carom seeds, fenugreek seeds and mustard seeds. It is interesting to note that Nigella seeds/onion seeds/black cumin seeds are also called kalonji in Hindi. A Banaras speciality, baingan kaloonjee has many variations, every home has its own in-house recipe.
- Brinjal (baingan), slit sideways (15, medium size)
- MTR Haldi/Turmeric Powder (1/4 tsp)
- MTR Lal Mirch/Red Chilli Powder ( 1 tsp)
- Nigella seeds (kalonji) (2 tsp)
- Salt (to taste)
For ground masala (roasted and coarsely ground)
- Coriander (dhaniya) seeds (1 tbsp)
- Fenugreek seeds (methi) (1 tsp)
- Fennel seeds (saunf) (2 tsp)
- Mustard (sarson) oil (1 tbsp)
- Fenugreek seeds (methi) (1/4 tsp)
- Carom seeds (ajwain) (1/4tsp)
- Cumin seeds (jeera) (1/4 tsp)
- Nigella seeds (kalonji) ( 1/4 tsp)
- Dry red chillies (sookhi lal mirch), cut into smaller pieces (1–2)
- Heat oil in a wide pan and temper with ingredients given under ‘for tempering’.
- Add chopped brinjal, MTR Haldi/Turmeric Powder, MTR Lal Mirch/Red Chilli Powder and fry for 4–5 mins.
- Now add the ground masala powder, kalonjee and continue to cook till the brinjal is well cooked.
- Once the brinjal looks crispy, switch off the flame.
- Your delicious baingan kaloonjee is ready to be served.
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