Ingredients:
- Baingan (Eggplant) 1 kg
- Namak (Salt) to sprinkle
- Cooking oil 2 tbs
- Cooking oil 2-3 tbs
- Pyaz (Onion) chopped 2 large
- Lehsan (Garlic) chopped 1 & ½ tbs
- Beef qeema (Mince) ½ kg
- Paprika powder 1 tsp
- Zeera powder (Cumin powder) ½ tsp
- Namak (Salt) 1 tsp or to taste
- Kali mirch powder (Black pepper powder) ½ tsp
- Lal mirch (Red chilli) crushed 1 tsp
- Tamatar (Tomatoes) chopped 3 large
- Hara dhania (Fresh coriander) chopped 1-2 tbs
- Water ½ Cup
- Tomato paste 2 tbs
- Cooking oil 1 tbs
- Hari mirch (Green chillies) 5-6
- Tamatar (Tomato) 1
Directions:
Peel eggplants alternatively from the skin lengthways and slit from the center/middle lengthways.
In a bowl,add eggplants,sprinkle salt and rub evenly,cover and let it rest for 20 minutes.
Pat dry with kitchen tissue paper & set aside.
In a wok,add cooking oil and shallow fry eggplants on medium flame until golden brown.
Shallow fry all eggplants & set them aside.
In the same wok,add cooking oil,onion and mix well.
Add garlic,mix well and sauté until onions are translucent.
Add beef mince and mix well until it changes color.
Add paprika powder,cumin powder,salt,black pepper powder,red chilli crushed,mix well and cook for a minute.
Add tomatoes and mix well,cover and cook on low flame for 10-12 minutes then cook on high flame for 4-5 minutes
Add fresh coriander,mix well and cook for 2-3 minutes & set aside.
In a small bowl,add water,tomato paste,cooking oil,whisk well & set aside.
On a cast iron frying pan,arrange eggplants and stuffed with cooked mince.
On the top of each filled eggplant put green chillies.
Place tomatoes on the sides of the eggplants and pour tomato paste & oil mixture,cover and cook on low flame for 10-15 minutes.
Garnish with fresh coriander & serve!
Ajza:
- Baingan (Eggplant) 1 kg
- Namak (Salt) to sprinkle
- Cooking oil 2 tbs
- Cooking oil 2-3 tbs
- Pyaz (Onion) chopped 2 large
- Lehsan (Garlic) chopped 1 & ½ tbs
- Beef qeema (Mince) ½ kg
- Paprika powder 1 tsp
- Zeera powder (Cumin powder) ½ tsp
- Namak (Salt) 1 tsp or to taste
- Kali mirch powder (Black pepper powder) ½ tsp
- Lal mirch (Red chilli) crushed 1 tsp
- Tamatar (Tomatoes) chopped 3 large
- Hara dhania (Fresh coriander) chopped 1-2 tbs
- Water ½ Cup
- Tomato paste 2 tbs
- Cooking oil 1 tbs
- Hari mirch (Green chillies) 5-6
- Tamatar (Tomato) 1
Directions:
Baingan ko alternatively lengthwise peel ker lein aur center sa slit laga lein.
Bowl mein baingan dal ker upper sa namak chirak dein aur ache tarhan rub ker ka dhak dein aur 20 minutes kliya chor dein.
Kitchen tissue paper sa pat dry ker lein & side per rakh dein.
Karahi mein cooking oil dal dein aur baingan ko darmiyani ancch per golden brown hunay tak shallow fry ker lein.
Tamam baingan shallow fry ker lein & side per rakh dein.
Us he karahi mein cooking oil aur pyaz dal ker ache tarhan mix karein.
Lehsan dal ker mix karein aur pyaz translucent hunay tak sauté ker lein.
Beef qeema dal dein aur rang tabdeel hunay tak ache tarhan mix ker lein.
Paprika powder,zeera powder,namak,kali mirch powder aur lal mirch crushed dal ker ache tarhan mix karein aur ek minute kliya paka lein.
Tamatar dal ker ache tarhan mix karein aur dhak ker halki ancch per 10-12 minutes kliya paka lein phir tez ancch per 4-5 minutes kliya paka lein.
Hara dhania dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein & side per rakh dein.
Chotay bowl mein pani,tomato ketchup aur cooking oil dal ker ache tarhan whisk ker lein & side per rakh dein.
Cast iron frying pan mein baingan rakh dein aur cooked qeema bhar dein.
Filled baingan ka upper hari mirchein rakhtay jayein.
Baingan ki sides per tamatar rakh dein,tomato paste & oil mixture dal ker dhak dein aur halki ancch per 10-15 minutes kliya paka lein.
Hara dhania sa garnish ker ka serve karein!
