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Baigun Bhajja Recipe
About Baigun Bhajja: Pan seared brinjal, served with tomato chutney and raw brinjal melange.
- Total Cook Time 55 mins
- Prep Time 15 mins
- Cook Time 40 mins
- Recipe Servings4
- Medium
Ingredients of Baigun Bhajja
- 3 big eggplants
- 1 Tbsp ginger-garlic paste
- 2 tsp red chilli powder
- 1 tsp turmeric powder
- 1 tsp coriander powder
- Salt to taste
- Juice of 2 lemons
- 2 onions, chopped
- 4 green chillies, chopped
- 1 ginger, chopped
- 4 Tbsp fresh coriander, chopped
- 1 cup mustard oil
- 1 tsp garam masala powder
- For the tomato chutney:
- 3 tomatoes
- 1 tsp ginger, chopped
- 1 tsp green chilli, chopped
- 2 tsp coriander, chopped
- Salt to taste
- 1/2 tsp sugar
- Juice of 1 lemon
- 2 tsp mustard oil
How to Make Baigun Bhajja
HideShow Media1.
Take two eggplants and clean them well. Slice them in half inch thickness and marinate with ginger garlic paste, red chilli powder, turmeric powder, coriander powder, garam masala powder, salt and lemon juice (1 lemon) and keep it aside.
2.
Roast the remaining eggplant on cooking range till it is cooked properly.
3.
Once cooked, peel the skin and roughly chop the eggplant. Mix in chopped onion, green chilli, ginger, fresh coriander, salt and lemon juice (1 lemon)
4.
In a pan, heat some mustard oil on a medium flame and pan fry the marinated eggplant slices till they are cooked.
5.
Serve it hot with the roasted eggplant.
For the tomato chutney:
1.
Boil whole tomato and puree it nicely in mixie.
2.
Take out in a bowl and add chopped ginger, green chilli, coriander, salt, sugar, lemon juice (1 lemon) and mustard oil.
3.
Mix well and serve it with the bhajja.