Banarasi Barwan Kalonji-Baigan

Here comes Kalonji Baigan or nigella  stuffed Eggplants. Well, it is another Saatvik recipe from Banarasi cuisine.

This dish is made with baby eggplants stuffed with whole spices dry roasted and then grinded and then fried with panch poran spices, well the result is simply amazing. Try this!

Step-by-Step Easy & Quick Recipe –

Prep Time           Cook Time        Total Time            Yields

20 mins                 25 mins             45 mins               4 Servings


For Ground whole spices:

Dry whole red chili

Coriander seeds – ½ teaspoon

Mustard seeds – ¼ teaspoon

Cumin seeds – ¼ teaspoon

Fenugreek seeds – 1/5 teaspoon

Fennel seeds – ¼ teaspoon

Kalonji seeds – 1/5 teaspoon

Ajwain – 1/5 teaspoon

Other Ingredients:

Baby Eggplants (baigan) – 600 grams

Salt per taste

Turmeric powder – ¾ teaspoon

Red chili powder – ½ teaspoon

Dry mango powder (amchur) – 1 teaspoon

Panch poran – 1 ½ teaspoon (cumin, saunf, kalonji, rai, methi)

Mustard oil or vegetable oil – 6-7 tablespoon


  • Add to a pan in the order of ingredients listed one after another & dry roast all ingredients as some need more time to roast and some less. If you are not sure then dry roast all ingredients separately. Now grind them to a coarse powder. Take out in a mixing bowl.
  • Now add salt, turmeric powder and amchur powder & red chili powder. Now mix well and wet it with very little water to form a very thick paste.
  • Slit the eggplants in quarters but not thru n thru. Just cut enough that they don’t separate. Now stuff this wet masala inside the eggplants.
  • Heat oil in a medium size pan and add panch poran, after that add the stuffed eggplants. Fry and keep turning the eggplants to cook from all sides. When they are well cooked and soft & tender, add remaining wet masala on top and cook for another 1 minute. Garnish with fresh green coriander.

Note: Serve hot Barwan Kalonji Baigan with chapatti, roti, naan or even rice. Yummy!

Happy Cooking!!



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