Friday, November 2, 2018



In India, where I live, we use the term "brinjal "more than "egg plant" to describe this vegetable. If, like me, you enjoy brinjals, elsewhere in this blog you will find recipes for Baingan BhartaBadanekayi Yennegayi from Karnataka and Begun Bhaja from West Bengal.

While we get different types of brinjals in the market, for today's dish you should use what we locally call the Balloon Brinjal. This has less seeds and is best suited for this dish.

I particularly like the amazing smoky flavour that emanates from dishes in which we roast the brinjal. Today's dish is adapted from Baingan Chutney by Tarlaji Dalal.

Tip: I often use a skewer to roast the brinjal over the open flame.


  • Large sized Balloon Brinjal, 1
  • Large Sized Onion, 1 
  • Ginger Paste, 1/2 tsp
  • Garlic Paste, 1 tsp 
  • Chilli Powder, 1/2 tsp
  • Green Chilli, finely chopped, 1-2 
  • Coriander Leaves, finely chopped, 2 tbsp
  • Salt, to taste
  • Oil, 1 tbsp
  • Juice of 1/2 a Lemon


Finely chop the onion and green chilli
Make a paste of the ginger and garlic and keep aside

Wash the brinjal and wipe it dry. With a knife, make shallow slits evenly on the brinjal. Keep the stalk intact.
On an open flame, directly roast the brinjal rotating it from time to time till it gets roasted evenly on all sides
Take care that it does not get charred

Allow the roasted brinjal to cool
Once it is cool enough to handle, peel off the skin of the brinjal and discard its stem
Mash the brinjal using your hands or with a masher till it is fully mashed and keep aside

Heat oil in a deep non-stick pan.
Add the finely chopped onion, ginger and garlic paste and saute for a couple of minutes till the raw smell goes
To this add the chilli powder, finely chopped green chilli and saute on medium flame for half a minute
Now add the mashed brinjal and finely chopped coriander leaves, mix well and cook on medium flame for 3-4 minutes
Finally, mix in the lemon juice and transfer to a serving bowl

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