Prep 20 mins
Cook 45 mins
The mild flavor of Eggplant or Baingan (as called in India), lends itself to the spicy mixture of onions and tomato (masala) and beautiful flavors are born!
- 2 globe eggplants, cut in to half inch thick slices
- 16 ounces light sour cream
- 1 red onion (diced)
- 14 1⁄2 ounces diced tomatoes
- 1 pinch asafoetida powder
- 1 inch cube ginger (thinly sliced)
- 2 green chilies (diced)
- 1 teaspoon salt
- 2 tablespoons garam masala powder
- 2 tablespoons coriander powder
- 1 tablespoon red chili powder
- 1⁄3 cup tomato ketchup
- fresh cilantro leaf, for garnishing
- Prepping the Eggplant:.
- 1) Cut eggplant into ½ inch thick slices.
- 2) Brush oil on both sides of each eggplant slice.
- 3) On a non-stick pan, cook the eggplant slices on both sides (each side should take five minutes).
- Prepping the Onion and Tomato Salsa (Masala):.
- 1) Heat oil in a pan. To this, add asafetida, green chilies, ginger and onions along with salt. Sauté till the onions become translucent.
- 2) Add Tomatoes along with coriander powder, red chili powder and garam masala. Cook for 8-10 minutes or until the oil starts separating from this mixture.
- 3) Add ketchup and cook for another two minutes.
- 4) Switch off the gas and set aside.
- Arranging the Baadal Jaam:.
- 1) Place the eggplant slices side by side on the serving platter.
- 2) Top each slice with 1 tablespoon full of the prepared masala.
- 3) Add a dollop of sour cream on each of these slices and garnish with cilantro leaves.
- Serve hot and enjoy it with your loved ones!
- 1) You can substitute sour cream with Greek yogurt or hung yogurt (yogurt without water).
- 2) You can cook the masala and eggplants ahead and warm them before serving.
- Aarsi’s ultimate Baadal Jaam (Eggplant topped with a blend of spices).