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
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!
Picture courtesy: superyummyrecipes.blogspot.com(nicepic)