Charred Baigan with Imlee Pyaz Chutney
A flavorful dish featuring charred eggplant served with a tangy tamarind and onion chutney.
Ingredients
Main Ingredients
- 1/2kgBaigan (eggplant)
- 2tbspOil for shallow frying
Imlee Chutney
- 1/2cupImlee pulp (soaked)
- 1pieceOnion (chopped)
- 1piecePotato (boiled, small cubed)
- 1handful Coriander leaves (chopped)
- 1handful Mint leaves (chopped)
- 1tspAnardana
- 1tbspJaggery
- 1pieceGreen chilli (chopped)
- 1pinchBlack salt
Coriander Marinade
- 1handful Coriander leaves
- 1handful Mint leaves
- 1pieceGreen chilli
- 1tspGarlic
- 1/2inGinger
- 1pieceOnion
- 1/2tspZeera
- 1/4tspTurmeric
- 1/2tspSalt
- 2tbspOil
How to make Charred Baigan with Imlee Pyaz Chutney
Prepare Coriander Marinade
Blend coriander leaves, mint leaves, green chilli, garlic, ginger, onion, zeera, turmeric, salt, and oil until smooth.
Prepare Imlee Chutney
Mix imlee pulp, chopped onion, boiled potato, chopped coriander leaves, chopped mint leaves, anardana, jaggery, chopped green chilli, and black salt.
Cook Baigan
Cut thick slices of baigan lengthwise. And make criss cross on baigan slices
Shallow fry the baigan slices until charred on both sides.
Apply coriander marinade generously on both sides of the baigan.
Cook for 5 minutes on each side.
Serve
Serve hot on a bed of plain rice and drizzle with imlee pyaz chutney.
Tips & Tricks
Ensure the baigan slices are evenly charred for the best flavor.
Adjust the amount of green chilli in the chutney and marinade according to your spice preference.
