### TranslatedIngredients: 500 grams Brinjal (Baingan / Eggplant),3 Onion - thinly sliced,5 Cloves (Laung),1 tablespoon Ginger - grated,2 teaspoons Sugar,2 tablespoons Ghee,2 teaspoons Lemon juice,Salt - to taste,4 Dry Red Chillies,1 Cinnamon Stick (Dalchini),2 Cardamom (Elaichi) Pods/Seeds,1 teaspoon Whole Black Peppercorns - crushed,4 Cloves (Laung) ### PrepTimeInMins: 20 ### CookTimeInMins: 20 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: Uttar Pradesh ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin making Baingan Ki Lonje Recipe, wash and cut the eggplants into half lengthwise along with the stem and keep them immersed in a bowl of water to avoid the oxidation.In a shallow frying pan, dry roast the ingredients mentioned in the spice mix table and grind them into a fine powder using a mixer grinder and keep aside.Heat a tablespoon of ghee in a pan, add the sliced onions and saute until it turns translucent.Add the sugar and let the onions caramelize to light brown colour. This will take around 10 minutes.Now, grind this caramelized onions along with the grated ginger, salt and the spice mix to a fine paste using a mixer grinder.Drain the eggplants, apply a layer of this onion masala over the eggplants on the inner cut side and keep aside.Now, heat the remaining 1 tablespoon of ghee in the same pan, add the cloves, gently place the eggplants on the pan and let it cook on the skin side. This will take 10 minutes.Gently, turn over the eggplants and let it cook over the other side as well. Once done, add the lemon juice, gently toss everything together and switch off the heat.Serve Baingan Ki Lonje Recipe (Uttar Pradesh Style Brinjal Sabzi) with steamed rice, Methi Jowar Roti Recipe and Awadhi Style Dal Masoor Musallam Recipe for a weeknight dinner.