Baigun Bhaja – Fried Eggplant

It seems that its been really really long that I tried something new… Have had a busy new year till now, be it office work, our some personal work, trip to home, attending weddings.. Phew.. Its been really busy till now.. 

Finally i got some time so thought of trying out something, when I peeked into my refrigerator the only veggie shivering there was an eggplant… So Baigun Bhaja (Shallow Fried Eggplant), a traditional Bengali dish… It was really amazing that with hardly any spices a dish can taste so nice.. 

Baigun Bhaja

Preparation Time:- 5 mins | Cooking Time:- 10 mins | Serves:- 4 people


  • 1 Big Eggplant/Brinjal (Baingan)
  • Salt to taste
  • 1 table spoon Red Chilli Powder (Lal Mirch)
  • 1 table spoon Turmeric Powder (Haldi)
  • Mustard Oil for Shallow frying (Sarson ka tel)


Chop the eggplant into 1/2″ thick circular slices.

In a large flat dish, mix the turmeric powder, chilli powder and salt with a little water to make a medium-thick paste.

Coat the eggplant slices well with the spice mix.

Heat the mustard oil on a griddle and shallow-fry the eggplant slices till golden.

Drain on paper towels and serve.


  • Goes well with Paranthas.


Baingan ka Bharta

Baingan/ Brinjal/ Egg plant, if you kill it completely and ruthlessly baingan bharta is the result.. Trust me, you first have to roast the baingan on direct flame.. the peel it slowly… then chop it and mash it.. then cook it.. finally eat it.. So that is the death cycle of the brinjal..:)

Preparation Time:- 15 mins |  Cooking Time:– 1/2 hour |  Serves:- 3 people


  • 1 big Brinjal/Egg plant
  • 3 medium sized Onions finely chopped or grated
  • 3 medium sized Tomatoes gravy
  • 1 table spoon Ginger Garlic paste
  • Salt to taste
  • 1 tea spoon Cumin seeds (Zeera)
  • A pinch of Asfoedatia (Hing)
  • 2 tea spoon Coriander Powder (Dhaniya Powder)
  • 1/2 tea spoon Turmeric Powder (Haldi Powder)
  • 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
  • 2 tea spoon Garam Masala
  • 2 tea spoon Oil/Ghee


Apply some oil on the brinjal. Place it on the gas to roast. Keep turning it to cook properly from all the sides. It should take about 10 – 15 min to roast perfectly from all sides and be little cooked in the center too. The oil is applied so that the skin comes out easily.

Set aside the roasted brinjal, to cool down so that it becomes easy to handle.

Peel the brinjal and chop the stem off. Now chop it into really small pieces, use a fork or masher to mash it properly.

Heat the oil in a pan and add asfoedatia and cumin seeds. Allow them to crackle.

Now add the chopped/grated onions to it and fry them till they turn golden brown. Add the coriander powder and fry for one minute.

Now add the other masalas Turmeric Powder, Red Chilli Powder, and Salt and mix. Then add the tomatoes and ginger garlic paste and sauté.

Cook till the oil separates out and then add the garam masala. Add the mashed brinjal to the masala, and mix it properly.

Fry the brinjal for about 15 mins, by stirring at regular intervals to ensure it does not get burned. When you get a nice brown color, the bharta is done.


  • Garnish with finely chopped fresh coriander leaves.
  • Try it with hot chapatis or paranthas.

Tasty Cooking..!!

Sending this recipe to:

Favorite Recipes Event: Vegetarian Recipes.  

Bon Vivant #9 – Simply Sides


Hubby’s Delight Contest

Stuff it up.. Egg Plant

Last entire week I was not able to cook as was not at home.. So when we got home this weekend my husband says.. Sheelu cook something nice.. So we went out to buy some veggies, but since it was already late so all I got was the baby brinjals (egg plant).. So decided to stuff em up for a change..:)

Stuffed Egg Plants

Preparation Time:- 20 mins |  Cooking Time:– 20 mins |  Serves:- 2-3 people


  • 6 small baby Egg Plants/Brinjal (Baingan) washed properly
  • 3 medium Onion finely chopped
  • 1 table spoon ginger garlic paste
  • 1 table spoon Mustard oil (Sarson ka tel)
  • salt to taste
  • 1/2 tea spoon Turmeric powder (Haldi Powder)
  • 1/4 tea spoon red chilli powder (Lal Mirch powder)
  • 2 tea spoon Coriander Powder (Dhania powder)
  • 1 tea spoon Cumin powder (Jeera powder)
  • 1 and 1/2 tea spoon garam masala
  • 1 tea spoon Sour mango powder (Amchoor Powder)
  • 1 tea spoon Chaat masala
  • 1/2 tea spoon Black Salt (Kala Namak)
  • 1 table spoon Tamarind pulp (Imli ka ras)
  • 2 tea spoon Fennel Seeds (Saunf)
  • 1/2 tea spoon Carom seeds (Ajwain)
  • 1 table spoon Refined Oil
  • 1/4 cup fresh Coriander leaves finely chopped (For Garnish)
  • 1 medium Potato chopped as cubes (optional)


Roast the Fennel Seeds and Carom seeds till they turn brownish. Keep it aside.

Heat the mustard oil  in a pan and add the chopped onions. Fry them till they turn translucent. Simmer the gas and now add ginger garlic paste and all the masalas, salt, turmeric powder, red chilli powder, Coriander Powder, Cumin powder, garam masala, chaat masala, Sour mango powder, Tamarind pulp, and roasted fennel and carom seeds.

Mix the masalas properly and switch the stove off. The filling is now ready.

Take the washed egg plants and slit them keeping them joined at the stem. Apply the cuts to make four halves (The egg plant should remain joined at the stem).

Now take some filling and using your hands start stuffing the same in the slits made. Press the stuffing nicely so that it does not come out.

Repeat for all the egg plants.

Ready to get cooked

Ready to get cooked

Now heat the refined oil in a non stick pan, and gently place the stuffed egg plants in it. Do not stack the egg plants because they get difficult to cook. If you want some nice flavored potatoes then add the chopped potatoes also to the pan.

Sprinkle the black salt on the egg plants. Now sprinkle very few drops of water to generate steam and put a tight lid on the pan.

Allow the egg plants to cook for around 5 mins and then using tongs rotate all the egg plants slowly, to cook from other side. After around 10 mins of cooking add the filling, if any remaining.

Cook with the lid closed for another 10 mins, till the brinjals and potatoes become soft.

Garnish with fresh finely chopped coriander leaves.
  • This goes well with hot chapatis/paranthas and curd.

Ready to eat..

Tasty Cooking..!!

Sending this recipe to I’m well Stuffed Event..!

Also sending it to Virtual Birthday Party Event..!!