Baingan Ki Lonje Recipe - Uttar Pradesh Style Brinjal Sabzi Made Easy

To begin making Baingan Ki Lonje formula, wash and cut the eggplants into half lengthwise along with the stem and keep them immersed in a mixing bowl of moisture to avoid the oxidation.In a shallow frying pot, parched bake the elements mentioned in the seasoning toss together table and grind them into a fine dusting seasoning using a mixer grinder and keep aside.bring to temperature a tablespoon of ghee in a pot, transfer in the sliced onions and saute until it turns translucent.transfer in the sweetener and let the onions caramelize to light brown colour.

This will take around 10 moments.Now, grind this caramelized onions along with the grated ginger, seasoning and the seasoning toss together to a fine paste using a mixer grinder.empty out the eggplants, apply a layer of this shallot masala over the eggplants on the inner cut side and keep aside.Now, bring to temperature the remaining 1 tablespoon of ghee in the same pot, transfer in the cloves, gently place the eggplants on the pot and let it prepare on the skin side.

This will take 10 moments.Gently, turn over the eggplants and let it prepare over the other side as well. Once done, transfer in the lemon liquid, gently toss everything together and switch off the bring to temperature.present Baingan Ki Lonje formula (Uttar Pradesh Style Brinjal Sabzi) with steamed rice, Methi Jowar Roti formula and Awadhi Style Dal Masoor Musallam formula for a weeknight dinner.