Spicy and tangy Baingan ki Lonje | How to make Spicy and tangy Baingan ki Lonje

By Antara Navin  |  22nd Apr 2016  |  
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  • Spicy and tangy Baingan ki Lonje, How to make Spicy and tangy Baingan ki Lonje
Spicy and tangy Baingan ki Lonjeby Antara Navin
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About Spicy and tangy Baingan ki Lonje Recipe

Stuffed eggplant/baigan is a mouthwatering hot and sour dish from Uttar Pradesh. My twist in this traditional dish is the stuffing which consists of chopped brinjal, mashed potatoes, homemade paneer, parmesan cheese topped with a tangy tomatoes chutney. The inspiration for this dish is Chef Kunal Kapur.

Spicy and tangy Baingan ki Lonje is one dish which makes its accompaniments tastier. With the right mix of flavours, Spicy and tangy Baingan ki Lonje has always been everyone's favourite. This recipe by Antara Navin is the perfect one to try at home for your family. The Spicy and tangy Baingan ki Lonje recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Spicy and tangy Baingan ki Lonje is 15 minutes and the time taken for cooking is 30 minutes. This is recipe of Spicy and tangy Baingan ki Lonje is perfect to serve 3 people. Spicy and tangy Baingan ki Lonje is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Spicy and tangy Baingan ki Lonje. So do try it next time and share your experience of cooking Spicy and tangy Baingan ki Lonje by commenting on this page below!

Spicy and tangy Baingan ki Lonje

Ingredients to make Spicy and tangy Baingan ki Lonje

  • For aubergine stuffing :
  • 1 long aubergine/eggplant
  • 1/2 cup paneer (70 gms)
  • 1/4 cup grated parmesan cheese
  • 1/2 cup chopped cilantro/coriander leaves
  • 1 medium potato, washed boiled and peeled
  • salt as per taste
  • 1 tsp kashmiri mirch powder
  • 1/4 tsp cayenne
  • 1/2 tsp garam masala
  • 1/2 tsp chat masala
  • 1/2 tsp turmeric powder
  • 2 tbsp refined flour
  • 4 tbsp water
  • 1/2 cup semolina/suji (Approximately for coating)
  • For tomato Chutney :
  • 1 cup chopped Roma tomatoes
  • 2 tbsp White vinegar
  • 3 tbsp sugar
  • 1 tsp mustard oil
  • 1/4 tsp kalonji (nigella seeds)
  • 1/4 tsp mustard seeds
  • 1/4 tsp fennel seeds
  • 4 small methi dana
  • 1/2 tsp cumin seeds
  • Dash of hing
  • 1 garlic clove chopped
  • Black salt as per taste

How to make Spicy and tangy Baingan ki Lonje

  1. Slice the brinjal into 1/2 inch thick circular roundels.
  2. With the help of a knife and a cookie cutter, remove the center of the roundel. Sprinkle little turmeric, chilly powder and salt on the hollow roundels and coat them on both sides.
  3. Cut and chop the removed eggplant pieces . Put them into a bowl. Grate the boiled and peeled potato. Grate the paneer into it. Add the Parmesan cheese and chopped coriander.
  4. Add the kashmiri mirch, cayenne, garam masala, chat masala, turmeric and salt as per taste. Mix the contents nicely.
  5. Now take some mixture in your palm and fill it in the empty core of the hollow roundels. Complete the filling for the rest of the brinjal roundels.
  6. Now make a paste of 2 tbsp maida and 4 tbsp water. Take semolina on a plate. Apply and spread a little maida paste on a brinjal roundel on both the sides. Then coat it with semolina on both sides. Repeat this for the rest of the roundels.
  7. In a non-stick pan, add 1 tbsp oil and when it is slightly hot, add the roundels. Make sure that the pan is not overcrowded and there is atleast 1 inch gap between them.
  8. Heat one side of the roundels on low flame for 5 minutes. Then carefully flip to the other side and continue heating for another 5 minutes on a low flame. Now increase the heat and heat both the sides for 2 minutes each.
  9. Tomato Chutney Recipe :
  10. Heat 1 tsp of mustard oil in a pan. When it is heated, add kalonji , mustard, cumin seeds, methi dana and hing.
  11. When the seeds stop to crackle, add fennel seeds . Then add the chopped garlic and saute for 2 minutes till the raw smell of the garlic goes away.
  12. Add the chopped tomatoes and saute for another 2 minutes.
  13. Add sugar, vinegar, cayenne, kashmiri mirch and black salt. Lower the heat and let the mixture simmer for 15-20 minutes till the tomatoes become soft and the chutney thickens.
  14. Remove from the heat and put it into a small bowl. Garnish it with coriander leaves.
  15. Serve the roundels hot. Top it up with tomato chutney. Enjoy the spicy-tangy flavor of the stuffed eggplant/aubergine.

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