Aarsi’s Ultimate Baadal Jaam (Eggplant Topped With a Blend

READY IN: 1hr 5mins
YIELD: 15 pieces




  • 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!
  • Tips:
  • 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).