6 Baingan / Brinjal
1 teaspoon salt
1 onion (finely chopped)
1/2 cup ghee / vegetable oil
2 tablespoon lemon juice
2 green chilies (finely chopped)
4 tablespoon coriander seeds
1 tablespoon fenugreek seeds
2 tablespoon aniseeds
1 tablespoon cumin seeds
1 teaspoon turmeric powder
How to make Stuffed Baigan
- Clean the baigan and slit them lengthways without halving them.
- Roast the first four spices together and then grind them to powder and add the turmeric powder.
- Now mix with the salt, lemon juice and green chilies to make a stuffing.
- Stuff the mixture between baigan (bringal) and tie them back together with cotton thread to prevent stuffing escaping.
- Heat the oil / ghee in a large frying-pan and fry the onions until light brown. Add the brinjal and cover tightly.
- Leave to cook turning occasionally until cooked for about 20-30 minutes.
- Serve the stuffed baigan (bringal) hot with roti or paratha.
900 gram Small Baigan (brinjal)
2 gram amchur
2 gram red chilli powder
2 gram coriander powder
2 gram turmeric
4 gram panch phoran (Bengal spices)
2 gram garam masala powder
25 ml oil
3 gram ginger julienne
5 gram chopped coriander
How to make Baigan Khalongee
- Slit the brinjal into quarters length wise. Roast the panch phoran (cumin, saunf, kalonji, methi dana, rai. 2:1:1:1:1) and powder.
- Mix with all the other spices and fill in the brinjal.
- Heat the oil and saute the brinjal until done.
- Garnish with ginger juliennes and chopped corriander before serving.
1/2 teaspoon Garam Masala Powder
1/4 teaspoon Turmeric Powder
1-3 Green Chilli (chopped)
1/2 teaspoon Red Chilli Powder
1/2 cup Cooked Peas
1 Tomato (finely chopped)
1 Onion (finely chopped)
3 tablespoon Vegetable Oil
Salt to taste
Chopped Coriander Leaves
How to make Baigan Bharta
- Smear the Brinjal with oil and roast it on a medium flame.
- Turn upside down when lower portion becomes soft. Keep on rotating until it gets roasted properly.
- Remove from the flame and submerge it in a bowl containing cold water.
- Heat oil in a frying pan or kadhai.
- Add onion and green chilli and fry on a medium flame till onions turn golden brown.
- Add turmeric powder, garam masala, red chilli powder and salt.
- Fry the masala for a minute and add the chopped tomatoes.
- Cook until tomatoes become soft.
- Now add peas and mashed brinjal.
- Stir properly and fry for about 5 to 7 minutes on medium heat.
- Baigan Bharta is ready.
- Serve it garnished with chopped coriander leaves.