I love brinjals/baingan specially because I know it’s low in calories. Brinjal, the king of all vegetables is so versatile that I cant help loving and enjoy eating this vegetable.

I remember my ex-colleague getting to work, specially Thursdays which was his fast and vegetarian day. The aroma was so wonderful that it would stir up hunger pangs in me.

Now without much ado lets get to the recipe, for you to enjoy and prepare in your kitchen.


  1. 350 gms. Brinjal (I chose a big size single purple brinjal)
  2. 3 tbs. Oil
  3. Asafoetida a pinch
  4. 1 tsp cumin seeds
  5. 2 medium size tomatoes, washed and finely chopped
  6. 2 medium size Onions cleaned, washed and finely chopped
  7. 3 green chillies finely chopped
  8. 1″ ginger finely chopped
  9. 5-6 garlic cloves finely chopped
  10. 1/2 tsp. Red chilli powder (you can use kashmir/bedki chilli powder)
  11. 1/2 tsp. Tumeric powder
  12. 1 tsp Coriander powder
  13. 1 tsp Allspice powder
  14. 1 tsp salt
  15. 2-3 tbs. Coriander/cilantro leaves finely chopped
  16. 1/3 cup roasted peanuts

    Method: Wash and pat dry the brinjal. Rub the brinjal all over with oil. Now make a few slits all over in the brinjal. Roast the brinjal on the stove top turning after regular intervals. When the brinjal is soft and mushy to the touch switch off the gas and keep the brinjal aside to cool.

    Now start the preparations for the baingan bharta.

    In a non-stick vessel add oil and add the asafoetida. When it gives off it’s aroma add cumin. When the seeds turn golden add the onions, ginger, garlic and green chillies. Stir and cover. When the onions turn translucent add the chopped tomatoes. Stir and cover. When the tomatoes start becoming mushy add items nos. (10-12). Stir well to incorporate and cover.

    In the meanwhile scrape the outer skin and cut the head of the brinjal. Chop finely and keep the brinjal ready. Add the brinjal and stir nicely for about 1 minute. Add the allspice powder and salt. Cover and cook till the oil is released. Now add the peanuts and stir well. Before shutting off the gas add the coriander leaves. Enjoy with phulkas/chappatis/rotis.

    Benefits of brinjals:

    1. Prevents cancer
    2. Promotes weight loss
    3. Lowers bad cholesterol
    4. Keeps blood sugar under control
    5. Prevents cellular damage in the brain
    6. Helps skin tone
    7. Good in fibre, folate, vitamins A, B, C, Beta Carotene, Potassium, magnesium, calcium and phosphate
    8. Good immunity booster
    9. Aids digestion
    10. Helps to prevent birth defects in foetus.
    11. Improves bone health and reduces the risk of osteoporosis.


    • Recipe developed from the taste of my ex-colleague Sachin’s tiffin.
    • Brinjals also known as aubergine/eggplants/baingan.
    • When shopping to buy brinjals they should be fairly firm and heavy. Skin should be smooth and glossy. The head should be dark green and look fresh.
    • I have included bits of the skin as I love the charred flavour.

    Note: Photo edited on 27/01/2018


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