Baingan ki Kalonji Recipe I Stuffed Brinjal I बैंगन की कलौंजी I Pankaj Bhadouria

The recipe I am sharing with you today is Baigan ki Kalonji.
Stuffed brinjals are enjoyed all over the country in various ways. This is a Banarasi style Baigan ki Kalonji that has a special wet ground paste used for a stuffing.
This is a Banarasi style Baigan ki Kalonji that has a special wet ground paste used for a stuffing.
The stuffing for this Baigan ki Kalonji Recipe has not only dry spices but also onion and garlic added to it that gives it its distinct flavor.
And what is even interesting is that any leftover masala is used to make stuffed potatoes and I have used the Baigan ki Kalonji masala to stuff onions too!
You must choose mid-sized long Aubergines to make this Baigan ki Kalonji Recipe.
Do try out this Baigan ki Kalonji Recipe and let me know how you liked it!

‪@EmamiHealthyTasty‬


Timeline:

0:00 Intro
1:16 Choosing the Right Brinjal for Kalonji
1:42 Roasting Spices for Kalonji Masala
3:36 Grinding Spices for Kalonji Masala
5:02 6 Rasa of Food as per Ayurveda
5:45 Stuffing the Brinjal with Kalonji Masala
6:48 Stuffing onions and potato with Kalonji Masala
7:11 Cooking the Baingan ki Kalonji
8:45 Plating the Baingan ki Kalonji



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Recipe :

Baigan ki Kalonji
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Serves :3-4

Ingredients:
500 grams baingan (eggplant/ aubergine)
2 tsp coriander seeds
1 tsp cumin seeds
1 tsp nigella seeds
1 tsp fennel seeds
½ tsp fenugreek seeds
2-3 whole red chillies
1 tsp mustard seeds
1 medium onion
6-7 cloves garlic
1 tsp jaggery powder
1 tsp red chilli powder
1 tbsp mango powder
3 tbsp oil
Salt to taste

Method:
Wash and pat dry the baingan. Make a slit taking care not to cut them apart.
Roast all the masala and grind and set aside.
Add red chillies, garlic, onions to a coarse paste.
Add turmeric powder, salt, amchur, roasted masala and mix well.
Stuff all the baingans with this masala.
You may stuff any leftover masala in sliced potatoes or onions.
Heat oil in a pan; add the baingan and sauté for a minute.
Cover with a lid & Cook till the baingan is soft but does not lose the shape. Flip occasionally. Serve when done.

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