Eggplant (baigan) launji Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, cumin seeds, and fenugreek seeds. Let them splutter.
• STEP 2.Add chopped eggplant and cook until it becomes soft and tender.
• STEP 3.In a separate bowl, mix tamarind pulp, jaggery, red chili powder, turmeric powder, and salt. Add this mixture to the pan and cook for a few minutes.
• STEP 4.Garnish with fresh coriander leaves and serve hot with roti or rice.

Cooking Tips

• Make sure to choose small and firm eggplants for this recipe.
• Adjust the sweetness and spiciness according to your taste preference.
• You can add roasted peanuts or cashews for some crunchiness.

Storage and Serving

• Eggplant launji can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat before serving and garnish with fresh coriander leaves for a fresh taste.