Name: KALAUNJI ke BAINGAN
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 16 Eggplant (small and oblong); 75 ml Sarson/Mustard Oil; 4 Lavang/Cloves; 2 Tej Patta/Bay Leaf; Heeng/Asafoetida (A more than generous pinch (dissolve in 30ml/2 Tbs of water)); 18 g Amchoor/Mango Powder; 9 g Zeera/Cumin Powder; 6 g Red Chilli Powder; 1.5 g Haldee/Turmeric Powder; 5 g Saunf/Fennel Seeds; 4 g Dhania/Coriander Seeds; 1.5 g Kalonji/Onion Seeds; 2.25 g Methidaana/Fenugreek Seeds; 1.5 g Sarsondaana/Yellow Mustard Seeds; 1.25 g Ajwain; 1 Stuffed Red Chilli Pickle (remove filling & discard skin); Salt; 15 ml Lemon Juice; Kalonji/Onion Seeds (A small pinch); Methidaana/Fenugreek Seeds (A tiny pinch); Sarsondaana/Yellow Mustard Seeds (A tiny pinch)

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KALAUNJI ke BAINGAN — Formulation & Method | CuliNect