Baingan is also known as brinjal/eggplant/aubergine. Different varieties of the eggplant produce fruit of different size, shape, and colour, though typically purple; and a much wider range of shapes, sizes and colours is grown in India.
For this recipe I have used the elongated oval-shaped, dark-purple skin baingan, and the two main ingredients used to flavour the bhaji are malvani garam masala ( – this roasted powder mix of spices is less peppery and more zesty than the regular garam masala), and dried kokum fruit (Malabar tamarind/ Gracinia indica) – is a tangy fruit; this fruit can reduce fat, purify blood, aid in digestion and also reduce cholesterol.
In a mixture of 5 teaspoonful of rice bran oil and 5 teaspoonful oil used to fry non-vegetarian food (optional),
- Chucked a teaspoon of mustard seeds to crackle,
- Added finely sliced pieces of (3 medium) onions,
- Peppered the translucent onion slices with slices of a green chilli ,
- Dashed the mixture with a teaspoon of salt,
- Flavoured the mixture with sliced pieces of (3 medium) tomatoes,
- Added finely chopped pieces of (2) brinjals to the mixture,
- Sprinkled the mixture with a handful of finely chopped shreds of coriander leaves,
- Spiced the mixture with finely mashed pieces of (5 to 7) garlic cloves and a minute share of ginger; half a teaspoon of turmeric powder and a teaspoonful of malvani garam masala,
- Poured one glass full of (about 5) dried kokum fruit saturated water to citrus the mixture,
And after the brinjal pieces turn tender, enjoy the spicy and tangy Bhaji.
♥ (Happy Eating)♥