Lehsuni Baingan Masala Fry l बैंगन को ऐसे फ्राई करे के उँगली भी chaat कर खाये#Kitchen ka Zaika🙂🙂.

Lehsuni Baingan Masala Fry l बैंगन को ऐसे फ्राई करे के उँगली भी chaat कर खाये#Kitchen ka Zaika🙂🙂. Your Queries:- baingan baingan masala fry baingan recipes baingan recipe baingan fry lehsuni baingan lehsuni baingan masala fry Plz Follow Me On YouTube    / @kitchenkazaika     / kitchenkazaika   https://www.facebook.com/sadiya.shaik... (Thanks For Watching) From:- #Shaik.Sadiya Khatoon#Kitchen ka Zaika🙂🙂, Kodad,Telangana State, India🇮🇳. #### *Ingredients* *Baingan (Eggplant):* 4 large round eggplants (cut into thick round slices and soaked in salted water to avoid discoloration) *Oil:* 4–5 tbsp (a little extra oil ensures the masala gets roasted well and coats the pieces) *Salt:* To taste (for frying and for grinding) *The Special Hand-Pounded Garlic Masala:* 1 whole garlic bulb/head (*lahsun ki dalhi*), peeled 1 tsp cumin seeds (*jeera*) 1 tsp salt (adjust to taste) 2 tsp red chili powder (*lal mirch powder*) *Fresh Finishing Herb:* 1 sprig fresh curry leaves (*kadi patta*) #### *Step-by-Step Instructions* 1. *Prep & Soak the Baingan:* Cut the large round eggplants into thick, round slices. Immerse them immediately in a bowl of salted water so they don’t turn bitter or dark. 2. *Initial Sauté (Bhunai):* Heat oil in a heavy-bottomed pot (*bhagona*) or wide pan. Drain the baingan slices and add them to the hot oil. Add a pinch of salt to help the eggplant soften slightly. Sauté gently on low-to-medium heat for about 5 minutes without breaking the slices. 3. *Prepare the Hand-Crushed Masala:* In a traditional mortar and pestle (*khalbatta*), add the peeled garlic cloves, cumin seeds, salt, and red chili powder. Coarsely pound (*dar-dara*) until the garlic is crushed and thoroughly infused with the chili and cumin. (Keeping it coarse rather than a fine puree gives the signature rustic texture and aroma). 4. *Add Masala & Simmer:* Lower the flame and gradually add the coarse garlic masala over the sautéed baingan pieces. Gently stir so the spiced garlic paste evenly coats every slice and sizzles in the oil. Cover with a lid and let it cook on slow flame for 2 minutes so the garlic cooks through and flavors seep deep into the tender flesh. 5. *Finish with Curry Leaves:* Remove the lid and toss in a generous handful of fresh curry leaves (*kadi patta*). Sauté gently for 30 seconds until the leaves release their aroma. Turn off the heat. 6. *Serve Hot:* Serve piping hot alongside steamed rice with a drizzle of desi ghee, or pair it with warm dal-rice, parathas, or rotis\!