Baigan ki lonji | How to make Baigan ki lonji

By arunika das  |  9th Sep 2016  |  
5 from 6 reviews Rate It!
  • Baigan ki lonji, How to make Baigan ki lonji
Baigan ki lonjiby arunika das
  • Prep Time

    20

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

110

6

About Baigan ki lonji Recipe

Traditionally a dish from UP. Long eggplants stuffed with dry masalas. It tastes awesome with rice and roti.

Baigan ki lonji is a delicious dish which is liked by people of all age groups. Baigan ki lonji by arunika das has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Baigan ki lonji at many restaurants and you can also prepare this at home. This authentic and mouthwatering Baigan ki lonji takes 20 minutes for the preparation and 30 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Baigan ki lonji is a good option for you. The flavour of Baigan ki lonji is tempting and you will enjoy each bite of this. Try this Baigan ki lonji on weekends and impress your family and friends. You can comment and rate the Baigan ki lonji recipe on the page below.

Baigan ki lonji

Ingredients to make Baigan ki lonji

  • 1/2 tsp methi dana
  • 3 tsp saunf
  • 2 tsp nigella seeds
  • 3 tsp yellow mustard seeds
  • 1 tsp jeera
  • 2 red chillies
  • 2 tsp coriander powder
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 3 tsp panipuri masala or amchoor powder
  • 2 to 3 green chillies
  • 7 to 8 garlic cloves
  • 6 to 7 green or purple long egg plants
  • mustard oil 2 tsp
  • oil to fry

How to make Baigan ki lonji

  1. Roast jeera, saunf, nigella seeds, mustard seeds and red chillies for about a minute. Grind into a powder and transfer it into a bowl.
  2. Grind garlic and green chilli together and put it in the same bowl.
  3. Add coriander powder, turmeric, salt, panipuri masala or amchur, red chilli powder and 2 spoons of mustard oil. Mix well. The mixture should be a little wet.
  4. Clean the egg plants, make a slit and stuff the mixture in between.
  5. Heat oil in a pan and fry the eggplants. You can also tie the eggplants with the help of thread so that the mixture does not come out before frying.
  6. Serve hot with rice or roti.

Reviews for Baigan ki lonji (6)

pallavi 10 months ago

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Jayita Bhattacharya2 years ago

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aliza singh2 years ago

This is an excellent recipe! A must try
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Anita Das2 years ago

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Andy Andy2 years ago

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arunika das2 years ago

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