4 white brinjal (baingan / eggplant)
1/2 cup 
chopped onions
chopped green chillies
2 tsp 
chopped garlic (lehsun)
1/2 cup 
chopped mixed vegetables
1 tsp 
pach phoran powder
1/2 tsp 
chilli powder
1/2 tsp 
turmeric powder (haldi)
1/2 tsp 
dried mango powder (amchur)
1/2 tsp 
garam masala
salt to taste
mustard (rai / sarson) oil for cooking


  1. Take the baingan and silt the center, scoop the pulp out and keep aside.
  2. Heat the oil in a non-stick pan and add the pachforan when they are cracked, add onion, green chilli,and garlic and saute for 2-3 minutes.
  3. Add the mix vegetables mix well, and saute for 2-3 minutes.
  4. Add the baingan plup, garam masala, chilli powder, haldi powder, amchur and salt mix well and saute on a medium flame for 3-4 minutes.
  5. Remove the flame let it cool and divide the mixture in to 4 equal portion.
  6. Take the baingan and stuff them with the prepared mixture.
  7. Heat the oil in a non -stick pan and fry all the baingan on a medium flame for 7-8 minutes till they turn golden brown in colour from all the sides and are cooked well.
  8. Serve hot.
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