Burnt Baigan Recipe | Burnt Brinjal Recipe | Burnt Eggplant Recipe | The Indus Valley

Make a slit on the brinjal.

Brush the outer surface and inside of the brinjal with mustard oil.

Keep the brinjal on flame and roast until the skin turns black, turning it around on the flame.

Drizzle some mustard oil if the brinjal gets dry.

Let it cool down.

In a bowl, add 1 cup of besan, 1/4 tsp of turmeric powder, 1 tsp of kashmiri chilli powder, 1/2 tsp of jeera powder, salt to taste, 1 finely chopped chilli, a few finely chopped coriander leaves, and 1 tsp of kalonji.

Pour water to maintain a thick consistency, gradually mixing it in.

Peel the burnt skin from the brinjal.

Gently press the brinjal with a fork.

Cover one layer of the brinjal with the prepared batter.

In a pan, add oil and place the batter-covered side of the brinjal on the pan.

Cover the other side of the brinjal with the prepared batter.

Fry one side of the brinjal for 3-4 minutes on medium flame.

Flip it and fry the other side for another 4-5 minutes on medium flame.

Transfer to a plate.

Garnish with finely chopped onions and coriander leaves.

Equipment Needed

Spice Level:

Dietary