09.8.11

Baigan Kalongee Recipe

Ingredients

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
Garnishes

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.

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09.8.11

Stuffed Baigan Recipe

Ingredients

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)
Spices
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.

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