Name: Baigan ki lonji recipe by arunika das at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1/2 tsp methi dana; 3 tsp saunf; 2 tsp nigella seeds; 3 tsp yellow mustard seeds; 1 tsp jeera; 2 red chillies; 2 tsp coriander powder; 1 tsp red chilli powder; 1/2 tsp turmeric powder; 3 tsp panipuri masala or amchoor powder; 2 to 3 green chillies; 7 to 8 garlic cloves; 6 to 7 green or purple long egg plants; Mustard oil 2 tsp; Oil to fry

ABOUT Baigan ki lonji RECIPE

Traditionally a dish from UP. Long eggplants stuffed with dry masalas. It tastes awesome with rice and roti.

Ingredients Serving: 4

1/2 tsp methi dana
3 tsp saunf
2 tsp nigella seeds
3 tsp yellow mustard seeds
1 tsp jeera
2 red chillies
2 tsp coriander powder
1 tsp red chilli powder
1/2 tsp turmeric powder
3 tsp panipuri masala or amchoor powder
2 to 3 green chillies
7 to 8 garlic cloves
6 to 7 green or purple long egg plants
Mustard oil 2 tsp
Oil to fry

Instructions

Roast jeera, saunf, nigella seeds, mustard seeds and red chillies for about a minute. Grind into a powder and transfer it into a bowl.
Grind garlic and green chilli together and put it in the same bowl.
Add coriander powder, turmeric, salt, panipuri masala or amchur, red chilli powder and 2 spoons of mustard oil. Mix well. The mixture should be a little wet.
Clean the egg plants, make a slit and stuff the mixture in between.
Heat oil in a pan and fry the eggplants. You can also tie the eggplants with the help of thread so that the mixture does not come out before frying.
Serve hot with rice or roti.

Similar Recipes