Baingan Ki Lonje - Uttar Pradesh Style Brinjal Sabzi

Name: Baingan Ki Lonje - Uttar Pradesh Style Brinjal Sabzi
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Indian
Ingredients: 500 g Eggplant (500 grams Brinjal (Baingan / Eggplant)); 3 pieces Yellow Onion (3 Onion thinly sliced); 9 pieces Cloves (5 Cloves (Laung) + 4 Cloves (Laung)); 1 tbsp Ginger (1 tablespoon Ginger grated); 2 tsp Granulated Sugar (2 teaspoons Sugar); 2 tbsp Clarified Butter (2 tablespoons Ghee); 2 tsp Lemon Juice (2 teaspoons Lemon juice); 0 pieces Table Salt (Salt to taste); 4 pieces Dried Red Chili (4 Dry Red Chillies); 1 stick Cinnamon Stick (1 Cinnamon Stick (Dalchini)); 2 pieces Cardamom (2 Cardamom (Elaichi) Pods/Seeds); 1 tsp Black Peppercorns (1 teaspoon Whole Black Peppercorns crushed)

A Uttar Pradesh-style eggplant sabzi where spiced, caramelized onion paste is cooked onto halved eggplants until tender.

40 minIndian

Servings4

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Vegetarian
Gluten Free
Pescatarian
Halal

Steps

1Wash and cut the eggplants into halves lengthwise along with the stem and keep them immersed in a bowl of water to avoid oxidation.
2In a shallow frying pan, dry roast the dry red chillies, cinnamon stick, cardamom pods, and whole black peppercorns, then grind them into a fine powder and set aside.
3Heat 1 tablespoon of ghee in a pan, add the sliced onions and sauté until translucent.
4Add the sugar and let the onions caramelize to a light brown colour. This will take around 10 minutes.
5Grind the caramelized onions along with the grated ginger, salt, and the spice mix to a fine paste using a mixer grinder.
6Drain the eggplants, apply a layer of this onion masala over the eggplants on the inner cut side and set aside.
7Heat the remaining 1 tablespoon of ghee in the same pan, add the cloves, gently place the eggplants on the pan and let it cook on the skin side. This will take 10 minutes.
8Gently turn over the eggplants and let them cook on the other side as well.
9Once done, add the lemon juice, gently toss everything together and switch off the heat.
10Serve Baingan Ki Lonje with steamed rice or roti for a weeknight dinner.