Baingan Patiala (Stir Fried Egg-plant)
I first had the gastronomic pleasure of chowing down on this at a function at a famous Brampton Banquet hall. Brampton, ON, Canada has a large Indian community, predominantly from Punjab. There are a few restaurants out there that serve delicious meals very close to home. This also applies to caterers at banquet halls.
As my good fortune would have it, I was invited to a 50th birthday celebration at one of these banquet halls. The name Baingan Patiala, itself struck a chord. But that is putting it mildly. A bit into this with a hot Indian naan just took me to paradise. I just had to make it with the same flavor at home, or come close to it. After many hour of hunting down recipes, I came across one that seemed to have the ingredients that would constitute the dish that I loved. A few minor tweaks to the ingredient measures and it turned out just right !
Baigan Patiala (Egg-Plant Stir fry)
Ingredients
1 large egg plant cubed
1 large onion sliced fine
1 tbsp ginger-garlic paste
2 med tomatoes diced
1 tsp cumin seeds
1/2 tsp Nigella seeds
1/2 tsp turmeric powder
1 tsp Red Chilli powder (I used Kashmiri chilli powder)
1 tsp Mango powder (amchoor powder)
1/2 cup water
4 tbsp oil for cooking
As my good fortune would have it, I was invited to a 50th birthday celebration at one of these banquet halls. The name Baingan Patiala, itself struck a chord. But that is putting it mildly. A bit into this with a hot Indian naan just took me to paradise. I just had to make it with the same flavor at home, or come close to it. After many hour of hunting down recipes, I came across one that seemed to have the ingredients that would constitute the dish that I loved. A few minor tweaks to the ingredient measures and it turned out just right !
Baigan Patiala (Egg-Plant Stir fry)
Ingredients
1 large egg plant cubed
1 large onion sliced fine
1 tbsp ginger-garlic paste
2 med tomatoes diced
1 tsp cumin seeds
1/2 tsp Nigella seeds
1/2 tsp turmeric powder
1 tsp Red Chilli powder (I used Kashmiri chilli powder)
1 tsp Mango powder (amchoor powder)
1/2 cup water
4 tbsp oil for cooking
Method
1. Heat 2 tbsp oil in a deep pan.
2. Add the cubed egg plant and fry until almost tender. You will need to toss the egg plant to ensure that it's well coated with the oil.
3. When egg plant is almost done (tender), remove from the pan and set aside.
4. Now add the remaining 2 tbsp oil to the same pan.
5. After hearing the oil, add the cumin and Nigella seeds.
6. When the seeds start to sputter, add the onions and fry until translucent.
7. Now add the ginger-garlic paste and fry for about a minute.
8. Add diced tomatoes and let it cook until pulpy.
9. Then add the turmeric, chilli powder to the pan. Fry the mix until the oil leaves the mixture.
10. Now add the almost done, cubed egg plant and the water.
11. All low it to cook on a low flame until the egg plant is done.
12. Serve hot with Indian Naan.
1. Heat 2 tbsp oil in a deep pan.
2. Add the cubed egg plant and fry until almost tender. You will need to toss the egg plant to ensure that it's well coated with the oil.
3. When egg plant is almost done (tender), remove from the pan and set aside.
4. Now add the remaining 2 tbsp oil to the same pan.
5. After hearing the oil, add the cumin and Nigella seeds.
6. When the seeds start to sputter, add the onions and fry until translucent.
7. Now add the ginger-garlic paste and fry for about a minute.
8. Add diced tomatoes and let it cook until pulpy.
9. Then add the turmeric, chilli powder to the pan. Fry the mix until the oil leaves the mixture.
10. Now add the almost done, cubed egg plant and the water.
11. All low it to cook on a low flame until the egg plant is done.
12. Serve hot with Indian Naan.
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