Ingredients:
- Baingan (Eggplant) 500g
- Lehsan (Garlic) cloves 4 sliced
- Pyaz (Onion) 1 medium
- Hara dhania (Fresh coriander) chopped 2 tbs
- Hari mirch (Green chilli) chopped 1 tbs
- Namak (Salt) ½ tsp or to taste
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Haldi powder (Turmeric powder) ½ tsp
- Baisan (Gram flour) ¾ Cup
- Cooking oil for frying
- Cooking oil ½ Cup
- Zeera (Cumin seeds) ½ tsp
- Pyaz (Onion) ground 1 Cup
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Tamatar (Tomato) pureed 1 Cup
- Lal mirch powder (Red chilli powder) 1 & ½ tsp or to taste
- Dhania powder (Coriander powder) 1 tsp
- Haldi powder (Turmeric powder) 1 tsp
- Zeera powder (Cumin powder) 1 tsp
- Kashmiri lal mirch powder (Kashmiri Red chilli powder) ½ tsp
- Garam masala powder ½ tsp
- Namak (Salt) 1 & ½ tsp or to taste
- Dahi (Yogurt) whisked ¼ Cup
- Water 2-3 Cups or as required
- Hara dhania (Fresh coriander) chopped 1-2 tbs
- Hari mirch (Green chilli) slit 2
- Hara dhania (Fresh coriander) chopped
Directions:
Make gashes on eggplant with the help of knife & insert garlic clove slice in each gash and prepare all eggplants in the same manner.
Insert metal skewer in each eggplant & fire roast or char over high flame until skin is burnt and remove roasted charred skin & discard then chop well with the help of knife & set aside.
In a chopper,add onion & chop well.
Place muslin cloth on a bowl,add chopped onion and squeeze out excess water completely with the help of the hands,discard onion water & set aside.
In a bowl,add chopped eggplant,chopped & squeezed onion,fresh coriander,green chilli,salt,red chilli powder, turmeric powder & mix well.
Now gradually add gram flour & mix until well combined (the mixture turn out very sticky).
Greased hands & spoon with oil,take out 1 tbs of mixture & make a ball (makes 14-15).
In a wok,heat cooking oil & fry eggplant balls on medium low flame until golden brown & set aside.
In a wok,add cooking oil,cumin seeds & mix well.
Add onion paste & mix well.
Add ginger garlic paste,mix well & cook for 2 minutes.
Add pureed tomatoes & mix well.
Add red chilli powder,coriander powder,turmeric powder,cumin powder,kashmiri red chilli powder, garam masala powder and salt,mix well and cook for 2-3 minutes.
Add yogurt,mix well & cook until oil separates (2-3 minutes).
Now add prepared eggplant balls & mix gently.
Add water,mix & bring it to boil,cover & cook on low flame for 8-10 minutes.
Add fresh coriander and green chillies,cover and simmer on low flame for 1-2 minutes.
Garnish with fresh coriander & serve!
Ajza:
- Baingan (Eggplant) 500g
- Lehsan (Garlic) cloves 4 sliced
- Pyaz (Onion) 1 medium
- Hara dhania (Fresh coriander) chopped 2 tbs
- Hari mirch (Green chilli) chopped 1 tbs
- Namak (Salt) ½ tsp or to taste
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Haldi powder (Turmeric powder) ½ tsp
- Baisan (Gram flour) ¾ Cup
- Cooking oil for frying
- Cooking oil ½ Cup
- Zeera (Cumin seeds) ½ tsp
- Pyaz (Onion) ground 1 Cup
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Tamatar (Tomato) pureed 1 Cup
- Lal mirch powder (Red chilli powder) 1 & ½ tsp or to taste
- Dhania powder (Coriander powder) 1 tsp
- Haldi powder (Turmeric powder) 1 tsp
- Zeera powder (Cumin powder) 1 tsp
- Kashmiri lal mirch powder (Kashmiri Red chilli powder) ½ tsp
- Garam masala powder ½ tsp
- Namak (Salt) 1 & ½ tsp or to taste
- Dahi (Yogurt) whisked ¼ Cup
- Water 2-3 Cups or as required
- Hara dhania (Fresh coriander) chopped 1-2 tbs
- Hari mirch (Green chilli) slit 2
- Hara dhania (Fresh coriander) chopped
Directions:
Knife ki madad sa baingan mein gashes laga lein aur her gash mein lehsan dal dein aur is he tarhan baqi baingan bhi tayyar ker lein.
Baingan mein metal skewer laga lein aur baingan ko chulhay per jal janay tak tez ancch per fire roast or char ker lein aur charred skin ko nikal ker discard ker dein phir knife ki madad sa ache tarhan chop ker lein & side per rakh dein.
Chopper mein pyaz dal ker ache tarhan chop ker lein.
Bowl per malmal ka kapra rakh dein aur chopped pyaz dal ker excess water ko nikal lein aur side per rakh dein aur pyaz ka pani ko discard ker dein.
Bow mein chopped baingan,chopped & squeezed pyaz,hara dhania,hari mirch,namak,lal mirch powder aur haldi powder dal ker ache tarhan mix ker lein.
Ab thora thora ker ka baisan shamil karein aur ache tarhan mix ker lein.
Haath aur spoon ko oil sa grease karein aur 1 tbs mixture ko la ker ball bana lein (makes 14-15).
Karahi mein cooking oil garam karein aur baingan ki balls ko darmiyani halki ancch per golden brown hunay tak fry ker lein & side per rakh dein.
Karahi mein cooking oil aur zeera dal ker mix karein.
Pyaz ka paste dal ker ache tarhan mix ker lein.
Adrak lehsan paste dal ker ache tarhan mix karein aur 2 minutes kliya paka lein.
Pureed tamatar dal ker ache tarhan mix karein.
Lal mirch powder,dhania powder,haldi powder,zeera powder,Kashmiri lal mirch powder,garam masala powder aur namak dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein.
Dahi dal ker ache tarhan mix karein aur oil alag ho janay tak paka lein (2-3 minutes).
Ab tayyar baingan ka koftay dal ker gently mix ker lein.
Pani dal ker mix karein aur ubal anay ka bad dhak dein aur halki ancch per 8-10 minutes kliya paka lein.
Hara dhania aur hari mirch dal ker dhak dein aur halki ancch per 1-2 minutes kliya dum per rakh dein.
Hara dhania sa garnish ker ka serve karein.
