Sabut Baigan by Jaskiran

A finger licking dish

Sourced from: Jaskiran's handwritten recipes


1/2 kg small baigan, salt, haldi, 1 teaspoon dhania powder, 1/2 teaspoon chili powder, 1 teaspoon amchur powder, 1 teaspoon of ginger paste, puree of 2 large tomatoes.


Wash and pat dry 1/2 kg small baigan. For dry masalas mix 1 teaspoon salt, 1/2 teaspoon haldi powder, 1 teaspoon dhania powder, 1/2 teaspoon red chili powder, 1 teaspoon amchur powder. Make slits in the baigan such that the baigan remains intact. With a knife fill this dry masala into the baigan. Heat 2 tablespoons mustard oil in a karahi. Cook the baigans on medium flame. Grind 1 large onion, heat oil in a separate pan and fry the onion paste till brown. Add 1 teaspoon of ginger paste to it. Add 1/2 a cup of water and cook for 2 minutes. Add puree of 2 large tomatoes to the onion ginger paste till the oil separates. Put 1/4 teaspoon of salt and 1/4 teaspoon haldi. Add this paste to the binjals which must have softened by now. Garnish with coriander leaves and serve hot.

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