While I am not a huge fan of eggplant (its squishy!!), its my mom’s favorite vegetable and this is one of my mom’s favorite dish . In that case I had to learn how to make baingan ki katri. It turned out delicious and surprisingly very simple to make. Try it out.

Preparation time: 5 min

Cooking time: 15 min

Serves: 2 people

Calorie per serving: 116.86

Ingredients:

250 g – Egg plant (Baingan)
2 tsp – Red chili powder
1/2 tbsp – Ginger Garlic Green chili paste (GGG paste)
1 1/2 tsp – Coriander powder
1/2 tsp – Haldi (turmeric powder)
1 tbsp – oil
Salt to taste.

Method:

Wash the eggplant properly. Cut 5-6 mm thick slices/disk. Remove the top and bottom one. using knife make criss-cross cuts on both sides of the disk/slice (very lightly so the cut is not deep).
In a bowl add dry masala (red chili pwd, haldi, coriander powder and salt), 1 tbsp oil and GGG paste. Mix well. Apply it on both sides of eggplant slices/disk.

On a pan lightly apply oil. Put the slices on it. Cook on one side until its golden brown. Flip and cook on other. Using spatula’s (palta) bottom edge poke the slices to see if its cooked.

Garnish with chopped coriander and serve with bread/roti along with dal.

Happy munching!🍆🌶🍘🍽