Bar.B.Q Baingan Keema - Spicy Eggplant with Minced Meat Recipe
This easy bar.b.q Qeema baingan recipe is going to be a sure shot hit at home! Baingan (eggplant/aubergine) is studded with garlic and roasted on an open flame, and then stir-fried with aromatics for the most delicious smoky flavour. Ingredients: Roasted and peeled Eggplant 1kg Beef Mince, washed & drained (boneless) ½ kg Oil 4 tbsp Ginger-garlic paste 1 tbsp Onion (medium size) half piece Turmeric powder 1 tsp Red chilli flakes 2 tbsp (or as needed) Salt 1 tbsp Cumin+Coriander (grinded) 2 tbsp Tomatoes finely chopped 2 medium Yogurt 3 tbsp Garam masala powder 1 tsp Green chillies 3 finely chopped Water (as required) Coriander leaves 3 tbsp chopped Lemon juice few drops (half piece) Method: 1. Heat oil in a wok. Add the ginger-garlic paste, minced meat and fry until it loses the pink color ( a couple of minutes). If necessary add one tablespoon water to moisture in it. 2. When it starts turning brown add onion, 1 tbsp cumin coriander powder, red chilli flakes, salt, turmeric powder, tomatoes. 3. Mix everything well and stir fry for a few minutes until the tomatoes and onion have broken down and soft. 4. Now add about 1 cup of water . Cover and cook till tender. 5. Now apply some oil to the eggplant with brush. Keep it on a hot griddle tawa and roast on an open medium flame. Turning the baingan every 1-2 minutes to make sure its roasted well on all sides. 6. The skin should be blistered completely and the baingan should become really soft. You can prick it with a fork or knife to check if its cooked from inside. If not, roast for a few more minutes. 7. It takes around 10-15 minutes to cook the whole eggplant. 8. Once it is fully cooked, wait for it to cool down and then peel off the skin and mash well. 9. When minced meat is completely done, add the mashed eggplant into it , about 1.5 cup of water and stir fry until the eggplant is blended with the meat and all spices get absorbed together . 10. (For bhagaar) In another pan pour 1 cup of oil and add 1 finely chopped medium sized onion and fry till the onions turn light brown and pour over the dish. 11. Also add eggplant sticks, yogurt, remaining 1 tbsp cumin coriander powder, garam masala powder, chopped coriander leaves and green chillies, lemon juice and stir well. 12. Cover and cook for another 3-4 minutes. ( If necessary add oneor two tbsp Yogurt) 13. Transfer into a serving bowl. Garnish with chopped coriander leaves. Serve hot with chapatis or as a side dish with rice.