Gujarati-Style Steamed Baingan Muthia with Coconut Chutney

A classic Indian side dish, Baingan Muthia is a popular steamed eggplant dish from Gujarat, known for its unique texture and flavor. The addition of coconut chutney takes it to the next level, adding a tangy and refreshing touch.

🛒 Ingredients

• 2 large Baingan (eggplant)
• 2 cups Gram flour
• 1 cup Yogurt
• 2 tbsp Desi ghee (clarified butter)
• 1 tsp Ginger paste
• 1 tsp Garlic paste
• 2 medium Green chilies
• 1/4 cup Cilantro
• 2 tbsp Coconut chutney
• 1 tsp Salt
• 1/4 cup Chopped cilantro for garnish

👨‍🍳 Instructions

1. 1

   Steam the eggplant for 10 minutes, or until tender.

2. 2

   Grind the ginger paste, garlic paste, and green chilies to a smooth paste.

3. 3

   In a large bowl, mix together the gram flour, yogurt, and spices.

4. 4

   Add the eggplant to the bowl and mix well.

5. 5

   Heat desi ghee in a pan and roast the gram flour mixture for 2-3 minutes, or until fragrant.

6. 6

   Add the coconut chutney and mix well.

7. 7

   Transfer the mixture to a steamer basket and steam for another 5-7 minutes.

8. 8

   Garnish with chopped cilantro and serve hot.

9. 9

   Prepare the coconut chutney by blending coconut, green chilies, cilantro, and lime juice in a grinder.

10. 10

    Season with salt to taste and refrigerate until required.

💡 Pro Tips

To ensure the baingan muthia is tender, do not over-steam it. Use fresh eggplant for the best flavor. Adjust the amount of spices according to your taste preferences.

📊 Nutrition per Serving