Khana Pakana

Chutney Waly Baingan - This eggplant recipe defines the true taste of Pakistani cuisine. Eggplant seasoned with green chilies, tamarind and aromatic curry leaves. Enjoy chutney waly baingan with steamed rice.
Chutney Waly Baingan (Eggplant with Chutney) Ingredients

Green coriander 2 bunch
Whole red chili 6
Green chili 8
Roasted whole coriander 2 tbsp
Roasted white cumin seed 1 tbsp
Salt to taste
Eggplant 4-6
Oil 1 cup
Sliced onion 2
Roasted sesame seeds 3 tbsp
Ginger garlic paste 1 tbsp
Turmeric 1 tsp
Salt to taste
Tamarind pulp 1/2 cup
Onion seed 1 tsp
Curry leaves a few

Chutney Waly Baingan (Eggplant with Chutney) Cooking Directions

Combine coriander, green chili, red chili, roasted coriander and cumin seeds, chop well. Add a pinch of salt.

Cut the eggplant in such a way to fill the chopped spices in it and make sure that the eggplant stem remains attached with it.

Now fill the chopped spices in the gaps and keep the rest of the chopped mixture aside.

Heat oil in a pan and golden fry onion.

Takeout half of the fried onion and keep aside.

Now add the separated fried onion, ginger garlic paste, turmeric and roasted sesame seeds to the rest of the chopped mixture. Mix well.

Add this mixture to the pan and add salt and a little warm water to cook the eggplant.

Add eggplants to the pan and cook for 5 minutes.

Add in tamarind pulp, curry leaves and onion seeds.

When oil starts to separate, tasty chutney waly baingan is ready.