BAINGAN CHAUKONI WITH ONION THECHA
Bringing you a delightful fusion tonight! 🍆🌶️ Our Baingan Chaukoni with Onion Thecha is a beautiful blend of Nepali-inspired flavors with a kick from our beloved homemade Onion Thecha. Lightly cooked marinated eggplant, perfectly spiced, topped with a vibrant, flavorful onion relish – all coming together with creamy beaten curd and fluffy steamed rice. A wholesome, delicious, and family-friendly dinner with just a few drops of oil! Who’s making this for the family feast?
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Recipe –
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Cooking eggplant-
– Cut 1 medium size eggplant into a round shape
– In a bowl, take 2 tbs oil, add salt, 1/2 tsp haldi powder, 2 tsp chili powder, 2 tsp coriander powder.
– Mix the marination well and Marinate the cut eggplant with it.
– Leave it aside for 10 minutes.
– Cook the eggplant on the medium flame on both the sides.
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Making Onion Thecha –
– In a pan, heat 1 tsp of oil.
– Into that add, 1 tsp whole coriander seeds, 1 tsp cumin seeds, then couple of green chillies, 2-3 garlic cloves and 1/4 cup raw peanuts and salt.
– Roast everything well in a medium flame; let it cool down and coarsely grind it.
– Now heat the pan and add 1 tsp oil, 1 tsp mustard seeds, a pinch of asafoetida and add 2 medium size onion (cut into the big cubes).
– Add salt, Turmeric powder and chilli powder as per the taste.
– And add prepared Thecha; mix everything well.
– Cook it for just 2 minutes.
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Serving Baingan Chaukoni –
– To serve, take 1/2 cup beaten curd, on that place the cooked eggplant and top it with onion thecha.
– Enjoy this Baingan Chukoni with steaming hot rice.
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[Baingan Chaukoni recipe , Onion Thecha recipe , Nepali eggplant dish , Indian fusion food , Healthy eggplant dinner , Vegetarian family meal , Homemade Indian food , Eggplant with curd rice , Easy eggplant recipe , Spicy onion relish ]
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