28 states: How to make Uttar Pradesh's Baingan Ki Lonje
Loved the recipes from India's 28 states?
Here's one more delicious recipe: Uttar Pradesh's Baingan Ki Lonje.
Tamil Nadu's Kambu Koozh
Himachal Pradesh's Madra
Uttarakhand's Bal Mithai
Karnataka's Pandi Curry
Punjab's Makki Ki Roti and Sarson Ka Saag
Odisha's Chhena Poda
West Bengal's Daab Chingri
Bihar's Litti Chokha
Madhya Pradesh's Bhutte ka Kees
Kerala's Irachi Ishtu
Gujarat's special Khandvi
Masor Tenga, Assam's fish curry recipe
Andhra special Gongura Pachadi
Presenting Rashmi Sharma's recipe for Baingan Ki Lonje from Uttar Pradesh.
- 10-12 long brinjals
- 1/2 cup clarified butter (ghee)
- 1 cup onion-thinly sliced
- 1/2 tsp ginger paste
- Salt to taste
- 5 cloves
- 2 Tbsp sugar
- 2 Tbsp lemon juice
- 2 Tbsp chopped coriander leaves-to garnish
To be ground
- 2 whole red chillies
- 5 cloves
- 1 tsp cinnamon pieces
- Seeds of 1 black cardamom
- 1/2 tsp peppercorns
- Slit the brinjals lengthwise down to the base of the stalk.
- Heat the clarified butter in a pan and saute the onions till they turn brown and crisp.
- Remove the onions and leave the clarified butter aside to reuse.
- Grind together the onion, ginger, salt and half the masala (grounded spices).
- Apply a layer of this mixture into the slits made in the brinjals.
- Heat the clarified butter once again and add the cloves.
- When they begin to darken a little, add the brinjals and the leftover paste, if any, and saute over high heat till they look glossy.
- Lower heat, cover and cook till tender, stirring a few times to avoid scorching.
- Add the sugar, lime juice and the remaining the powdered masala.
- Garnish with the coriander leaves and serve.
Love to cook? Care to share?
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Meghalaya: Jadoh With Pork
Nagaland: Nagaland Pork With Dry Bamboo Shoot
Rajasthan: Malaai Ghewar
Tripura: Awan Bangwi With Wahan Mosdeng And Khundrupui Leaf
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Image: Brinjals galore!
Photographs: Miansari66/ Wikimedia Commons