Name: KALONJI KA BAINGAN
Yield: 4 servings
Cuisine: Indian
Ingredients: 2350 Gms Baby eggplant; 20 Gms Onion seeds; 10 Gms Fennel seeds; 10 Gms Cumin seeds; 10 Gms Fenugreek seeds; 15 Gms Mustard seeds (10+05 total); 100 Gms Jaggery; 10 Gms Salt; 10 Gms Red chilly powder; 5 Gms Turmeric; 15 Gms Coriander powder; 1500 Ml Oil; 30 Ml Lime juice; 250 Gms Fresh Tomato puree; 50 Gms Ginger chopped; 50 Gms Gr.chilli chopped

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KALONJI KA BAINGAN — Formulation & Method | CuliNect