900 gram Small Baigan (brinjal)
2 gram amchur
2 gram red chilli powder
2 gram coriander powder
2 gram turmeric
4 gram panch phoran (Bengal spices)
2 gram garam masala powder
25 ml oil
3 gram ginger julienne
5 gram chopped coriander
How to make Baigan Khalongee
- Slit the brinjal into quarters length wise. Roast the panch phoran (cumin, saunf, kalonji, methi dana, rai. 2:1:1:1:1) and powder.
- Mix with all the other spices and fill in the brinjal.
- Heat the oil and saute the brinjal until done.
- Garnish with ginger juliennes and chopped corriander before serving.