How to make Baingan Jhol -

Marinated brinjal pieces deep fried and cooked in a Bengali masala.

Sanjeev Kapoor

This recipe is contributed by Member Neha Mukund Kumar.

Main Ingredients : Brinjals (बैंगन), Red chilli powder (लाल मिर्च पावडर )

Cuisine : Fusion

Course : Main Course Vegetarian

Baingan Jhol

Baingan Jhol Recipe Card


Hindi: baingan
Also called by names like aubergine and eggplant, this purple hued fleshy vegetable is a versatile thing and fun to cook with. Dish-up a very traditional bharta with it, bake a lasagna with parmesan and eggplant or just fry it for a great accompaniment with dal-chawal, brinjal is versatile. To choose one without seeds, pick the lighter one with a smooth shiny skin.

Prep Time : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Baingan Jhol Recipe

  • Brinjals cut into roundels 4 long

  • Red chilli powder 1 1/2 teaspoon

  • Salt to taste

  • Yogurt 4 teaspoons

  • Gram flour (besan) 2 teaspoons

  • Turmeric powder 11 /2 teaspoons

  • Garlic 15 cloves

  • Mustard seeds 4 teaspoons

  • Tomato 1 medium

  • Oil 2 tablespo

  • Onion chopped 1 medium

  • Fresh coriander leaves chopped 1 tablespoon


Step 1

Marinate the brinjals with half teaspoon red chilli powder, salt, yogurt, besan, half teaspoon turmeric powder and keep it aside for ten minutes.

Step 2

Meanwhile grind garlic, three and half teaspoons mustard seeds and tomato to a fine paste. Heat sufficient oil in a non-stick kadai.

Step 3

Add the brinjals and deep fry them till golden brown in color. Drain on absorbent paper and set aside.

Step 4

Heat two tablespoons oil in a non-stick pan. Add remaining mustard seeds and saute till it splutters.

Step 5

Add onions and cook til it turns golden brown in color.

Step 6

Add the mustard and tomato paste and cook till the mixture gets cooked.

Step 7

Add remaining red chilli powder, turmeric powder and salt with a cup of water and bring it to boil.

Step 8

Add the fried brinjals and coriander leaves and cook for five minutes.

Step 9

Serve hot with rice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.