Eggplant( Baigan): 5
Ginger paste: 1 Tablespoon
Green Chilli: 1
Nigella Seeds (Kalaunji ): 1/4 teaspoon
Cumin seeds (Jeera): 1/4 teaspoon
Mustard seeds: 1/4 teaspoon
Fennel Seeds powder: 1 teaspoon
Red Chilli Powder: 1 Teaspoon
Coriander Powder: 2 Tablespoon
Garam Masala powder: 1 Tablespoon
Turmeric Powder (haldi) : 1/2 teaspoon
Coconut Powder : 2 tablespoon
Dry mango powder: 1/2 tablespoon
Sugar: 1/2 Teaspoon
Oil: 4 Tablespoon
In a pressure cooker, take oil. Allow the oil to heat. Add jeera, kalonji seeds. Add finely chopped onion. Saute it till it turns golden brown. Add ginger paste and slit green chilli. Saute it. Add finely chopped tomatoes. Saute it for a minute or two. Add all the powdered spices along with coconut powder. Saute the masala and wait till the oil leaves the sides and the masala looks done. Add 1.5 cups of water and mix it well.
Meanwhile, slit the eggplants leaving the stem intact. Add the eggplants in the cooker. Toss it well so that the masalas get coated on the eggplant. Add some sugar. Pressure cook it for 1 whistle. Turn off the heat.
Bring it off the cooker and serve it hot.
Garnish it with coriander leaves and slit chilli.
Your Lucknow Masala Baigan is ready to eat. Enjoy it with roti or steamed rice.