Baingan Fry

Nutrition values are AI-estimated based on ingredients.

• One large, dark purple eggplant
• Approximately 5-6 dried red chilies
• About 10-15 peeled garlic cloves
• A small piece of tamarind
• Salt, to taste
• A splash of water
• Approximately 1-2 tablespoons of cooking oil
• A generous handful of fresh cilantro, chopped
• Pre-cooked white rice
• Pre-prepared dal (lentil curry)

1. 1Trim the stem of the eggplant.
2. 2Cut the eggplant lengthwise into two thick, boat-shaped halves.
3. 3Score the flesh side of each eggplant half with deep diagonal cuts in a cross-hatch pattern, ensuring not to cut through the skin.
4. 4Combine the dried red chilies, peeled garlic cloves, tamarind, and salt in a small bowl.
5. 5Add a small amount of water and blend or grind the ingredients into a thick, vibrant reddish-orange paste.
6. 6Generously spread the prepared paste onto the scored flesh of each eggplant half, carefully pushing the marinade into the cuts.
7. 7Set the eggplant aside to marinate for about 15 minutes.
8. 8Heat a flat non-stick tawa (griddle) on an induction cooktop over very low heat.
9. 9Spread about 1-2 tablespoons of cooking oil evenly on the tawa.
10. 10Place the marinated eggplant halves onto the hot tawa, flesh-side down first.
11. 11Sprinkle chopped cilantro on the skin side of the eggplant.
12. 12Cook one side of the eggplant for approximately 7-8 minutes on very low heat, until charred and smoky.
13. 13Carefully flip the eggplant.
14. 14Cook the other side (skin side) for a similar duration, achieving a smoky, charred finish.
15. 15Sprinkle more cilantro during the cooking process.

These instructions are our analysis of the original video. Watch on YouTube →