Baigan kalonji with Mughalai Lachha Paratha

Baigan kalonji With Mughalai Lachha Paratha

Baigan kalonji Recipe .This is a simple recipe to made everyone at home. I am sharing this recipe for  a special requested person . Who is ? 😊 She is my Chachi Sheema Singh . She knows well about cooking. , When I was in his kitchen, I ate the food made of his hand. I still remember those troubles. Such me mery Chachi k hatho me jadoo hai.🙏🙏🙏👌👌

Now I am going to making Baigan kalonji for you.

This is a Indian recipe where eggplant is cooked in a crushed tomato and onion gravy flavored with Nigella Seeds.

 Course Main Course

 Cuisine Indian

 Prep Time 10 minutes

 Cook Time 20 minutes

 Total Time 30 minutes

 Servings  people

 Calories 121 kcal

 Author Prabhakar Prajapati

Ingredients

• 3 tbsp mustard Oil
• 1/2 tsp Kalaunji
• 1 tsp Saunf
• 1/2 cup crushed tomato by Grater 
• 4-5 cloves Garlic Chopped
• 1 cup Onion Chopped
• 2 tsp Coriander Powder
• 1 tsp Turmeric Powder
• 1 tsp Red Chilli Powder
• Salt to taste
• 500 g Baingan Cut them apart and fry 
• 1 tsp Amchoor Powder
• 2 tsp Fresh Coriander Chopped

Instructions

1. Heat oil in a pan.
2. Add kalaunji and saunf and fry for a few seconds.
3. Add garlic and onion and fry till slightly browned.
4. Add crushed tomatoes
5. Add coriander powder, turmeric powder, red chilli powder and salt and fry for a few seconds.
6. Add fry baingan and 1/2 cup of water and cover the pan.
7. Cook the kalonji on very low heat till baingan and masala combined.
8. Add more water if required in between.
9. Add amchoor powder and mix well.
10. Garnish with fresh coriander.

Serve with any Paratha ..I served here Mughalai paratha .

Now I am going to preparing Mughalai Lachha Paratha

MUGHALAI LACHHA PARATHA RECIPE

prep time

15 mins

cook time

35 mins

total time

50 mins

ingredients (1 cup = 250 ml)

• 2 cups wheat flour (atta)
• 1 to 2 teaspoon ghee or oil
• salt as required
• water as required for kneading
• ghee or oil as required for applying on the dough as well as roasting

how to make recipe

1. combine all the dry ingredients for the dough. add ghee and water in parts. knead to form a smooth dough. add more water if required for the dough. cover the dough and keep aside for 20 minutes.
2. take a medium sized ball of dough. roll it into 6 to 7 inches diameter disc on a dusted rolling board.

   

   
   

   

   
   

   

   
   

   

   
   

   

   
   

   
3. apply ghee or oil liberally on the paratha disc. sprinkle some flour on the top.
4. from the edges start to fold & pleat the paratha till the end.
5. roll the pleated edges tightly. join the edges.
6. lightly dust with flour and now roll into round parathas of about 4 to 5 inches in diameter.
7. heat the tava. the tava should be hot. place the paratha on the tava.
8. turn the paratha when one side is partly cooked. apply ghee on this side. cook for a minute.
9. now turn again and apply ghee on the other side.
10. flip again for a couple of times, till the parathas are browned evenly and well cooked. press the sides with the spatula while frying the parathas.
11. alternatively, you could also add some ghee on the tava and then fry the lachedar parathas.
12. serve the lachha paratha hot with any indian dal or a vegetable curry of your choice. I served with Baigan kalonji 😊🙏👌