Baingan Ki Lonje || Uttar Pradesh famous brinjal curry

Wish you all a very "Happy New Year 2020" to all friends and family.  Today's recipe is from Uttar Pradesh cuisine - Baingan Ki Lonje. It is UP style brinjal curry which is very delectable with its unique flavours and taste. It is spicy, aromatic with spices added in it and sour from lemon juice added. I really loved this variety brinjal recipe as it is easy to prepare and different brinjal recipe i ever tasted. Onions are fried by adding sugar till they are caramelized and they are grinded with other fried spices. We cut brinjal from middle along with stem then apply onion masala and fry it both sides, today i fried brinjals first then applied masala paste and fried again. This makes brinjal cook well from stem. Finally we add lemon juice on fried brinjal. This adds very unique and awesome taste. 

 Taking this tasty "brinjal curry"  to Shhhhh Secretly Cooking Challenge fb group started by Priya of Priyas Versatile Recipes and taken further till date by Mayuri she blogs at Mayuris jikoni.  Here admins will select one Indian state in alphabetical order. And they pick pairs for theme, pairs will share 2 ingredients, using that ingredients we will prepare recipe and post it in group album. Other group members will guess the secret ingredient.This month we bloggers are preparing Uttar Pradesh cuisines, for this month i am paired with Kalyani she blogs at "sizzlingtastebuds.com".  Kalyani is wonderful and talented chef, she had been blogging from 2011.  Do check her lovely site , where you can get many varieties of food. We can get traditional, regional and authentic recipes, you can also get many baking recipes too. I loved her baking style, i tried her  Quick Multigrain Almond bread . For Up cuisine she gave me onions and cloves as secret ingredients, in turn i gave shalgam and jeera as secret ingredients with that she prepared benares special aloo shalgam matar ki sabzi. I checked this baingan ki lonje recipe from here with some chances.

                           

  

                                Uttar Pradesh - Baingan Ki Lonje

Preparation time - 10 minutes

cook Time : 15 minutes

Serves : 2

Category : curries / Regional

Recipe Cuisine: Uttar Pradesh 

Author : Aruna SarasChandra

   

Ingredients

Brinjal - 2

lemon juice - 2 tsp

coriander leaves - 1 tsp(finely chopped)

ghee/oil - 2 tsp 

to grind 

onion - 2

sugar - 1 tsp

salt a pinch

red chilli -3

cumin seeds - 1/4 tsp

elachi - 2

cloves -2 

cinnamon stick - 1/2 inch

peppercorn -2

oil - 1 tsp

Instructions

1) Heat a pan dry roast all spices except onions without adding any oil and take it into plate.

2) Heat a tsp of oil fry onions by adding salt and sugar till onions changes color and caramelized then let it cool.

3) cut brinjal into two half from middle along with stem and immerse in enough water.

4) Add 1 tsp of oil in wide kadai fry brinjal both the sides till they cook well.

5) Grind fried spices and onions to fine paste without adding water.(If need add very little water)

6) Now spread onion masala paste on middle part of brinjal, add ghee/oil in the same pan and place masala coated side brinjal and fry it well. Now reverse the brinjal fry for a minute, switch off the flames and add lemon juice both the gently and garnish with coriander leaves.

That's it our Uttar Pradesh style baingan ki lonje is ready to serve. I had it with veg rice, with lemon pieces, onion 😋.

Tips

** I fried brinjal's twice first without adding masala, later after applying. This made outer portion of brinjal (skin )crisp.

** Adding lemon juice gives very taste to curry.

** Keep brinjal in water after cutting so that it won't change its color.

Hope these tips and pictures are useful to prepare this curry. Also check other related recipes just by clicking the link below pic..

                                  

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Hope you like this tasty, delicious baingan ki lonje. Give it a try and drop your comments in inbox.

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You can also search recipe in BetterButter
in Indiblogger
in MyTaste

Thanks for visiting my blog,

Aruna Saraschandra :)