@rimsha.habib0: 📝 Ingredients For Masala Baingan * 1 medium baingan (eggplant), sliced * 5–6 garlic cloves * 3–4 soaked dry red chillies * 1 tbsp coriander seeds * Salt, to taste * 1 tbsp white vinegar * 1 tbsp lemon paste * 2–3 tbsp oil (for frying) For Nepali Aloo Chukauni * 1 cup yogurt * 2 boiled potatoes, cubed * 1 small onion, finely chopped * 2 green chillies, finely chopped * Fresh coriander, chopped * A small amount of freshly crushed garlic * Salt, to taste For the Tadka * 2 tbsp oil * 1 tsp mustard seeds * ½ tsp dried fenugreek leaves (kasuri methi) * ½ tsp red chilli powder 👩‍🍳 Method 1. Slice the baingan. Blend together the garlic, soaked dry red chillies, coriander seeds, salt, white vinegar and lemon paste to make a smooth masala. 2. Coat the baingan slices evenly with the prepared masala. 3. Heat 2–3 tablespoons of oil in a pan and cook the baingan over medium heat until golden, crispy on the outside and soft from the inside. 4. In a bowl, add the yogurt, boiled potatoes, chopped onion, green chillies, fresh coriander, freshly crushed garlic and salt. Mix everything well. 5. Heat the oil for the tadka, add the mustard seeds, dried fenugreek leaves (kasuri methi) and red chilli powder. Pour the hot tadka over the Chukauni and mix well. 6. Serve the crispy Masala Baingan with the refreshing Nepali Aloo Chukauni and enjoy!

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