@cookingtales11: Baingan Qeema بینگن قیمہ …Bengun Diye keema….Lahm Mafroom Bilbadhinjan Ingredients • 9–10 medium brinjals (aubergine) • Oil (for shallow frying + cooking) For brinjal marinade: • 1 tbsp crushed dry coriander • 1 tbsp paprika powder • ½ tbsp black pepper • ½ tbsp turmeric • 2 tbsp tomato purée • 1 tbsp garlic powder • Juice of ½ lemon For keema: • ½ cup oil • 1 chopped onion • 1 tbsp ginger garlic paste • 2–3 chopped tomatoes • 1/2 tbs black paper • 350 g beef mince • ¼ tbsp Kashmiri chilli powder • ¼ tbsp cumin powder • ¼ tbsp coriander powder • Salt to taste • 1 cup water For garnish: • Fresh coriander • Green chillies Method of Preparation l 1. Wash brinjals and cut slits, keeping the head attached. 2. Mix all marinade (for 2 hours) ingredients and coat brinjals well. 3. Shallow fry brinjals in oil and set aside. 4. In another pot, heat oil and sauté onion. 5. Add ginger garlic paste, then tomatoes; cook till soft. 6. Add beef mince and all spices; fry well. 7. Add 1 cup water and bring to boil. 8. Gently place fried brinjals on top (don’t stir). 9. Cover and cook on low heat for 15 minutes until tender. 10. Serve with keema at bottom and brinjals on top. Garnish and enjoy. #brinjal #bangun #keema #fyp #foryou