Fried Eggplant/Baingan Bhaji

My brother is a picky eater.  and because he is the youngest one every family member is concerned about his meal,  including me actually because of him I learned cooking so that whenever my mother is not in town  I can feed him without any hassle. this quick pan-fry eggplant is basically a Bengali cuisine and have many variations so for the recipe all you need a large eggplant same used for Bharta.first slice them in disc form and grind mustard seed, cumin seed, peppercorn, or a pinch of asafoetida in a fine paste using your mortar pestle or grinder along with the basic spices (turmeric, red chili, coriander powder) and then in a bowl mix all the ground spices with some seasoning as required mix all spices with the diced eggplant and marinate for 5- 8 heat the Tawa or pan add 1 tsp oil add a pinch of mustard seed and now fry the baingan one by one on the Tawa/pan from both the sides. when the eggplant is cooked properly it became tender 

Fried eggplant/Baingan Bhaji

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Side Dish
Cuisine: Indian
Servings: 8


  • 1 Brinjal /eggplant
  • 1 tbsp Black mustard seeds
  • ½ tsp Cumin seeds
  • ½ tsp Black pepper corn
  • 1/2 tsp turmeric powder
  • 1/2 tsp Chilli powder
  • 1/2 tsp Coriander powder
  • 1/4 tsp Hing (asafoetida)
  • 4 tbsp Mustard oil for shallow frying can use any oil of your choice
  • Salt (as per your taste)
  • 6 cloves of garlic


  •  Firstly dice the eggplant/baingan in 1/2 inch disc
  • In a grinder/mortar pestle add1/2 tsp cumin seed
  • 1/2tsp black peppercorn,
  • 2 tbsp mustard seed
  • a pinch of asafoetida(hing)
  • 5-6 garlic cloves or 1/2 inch ginger
  • add all the spices and salt with the egg plant/brinjal and marinate for 4-5 min.
  • now heat oil in a pan/tawa add 1/4 tsp of mustard seeds cook all the marinated eggplants properly from both sides.
  • all the eggplants should be well coated with the spices
  • serve with roti or rice goes well with both roti or rice


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