How to make Barauni -

Brinjal bhajias dunked in yogurt, flavoured with a spicy masala and served with fried potato juliennes.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Brinjals (बैंगन), Yogurt (दही)

Cuisine : Hyderabadi

Course : Snacks and Starters

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Barauni

Barauni Recipe Card

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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 : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Barauni Recipe

  • Brinjals a pinch

  • Yogurt cut into roundels 4 medium

  • Potatoes 2 medium

  • Cornflour/ corn starch 2 tablespoons

  • Oil to deep fry

  • Gram flour (besan) 1/2 cup

  • Salt to taste

  • Ginger paste 1 tablespoon

  • Garlic paste 1 tablespoon

  • Green chillies chopped 2

  • Whole dry red chilli crushed 2 teaspoon

  • Yogurt 2 cups

  • Black peppercorns 1/2 tablespoon

  • Cumin seeds 1/2 teaspoon

  • Mustard seeds 1/4 teaspoon

  • Fenugreek seeds (methi dana) 1/4 teaspoon

  • Rock salt (sendha namak) to taste

  • Green capsicum seeded diced 1 medium

  • Tomatoes seeded diced 1 medium

Method

Step 1

Dab the potato julienne in cornstarch. Heat sufficient oil in a kadai and deep-fry the potato julienne. Drain onto an absorbent paper and keep aside. Make a thick batter of gram flour, salt, ginger paste, garlic paste, half the chopped green chillies, half the crushed red chillies and water.

Step 2

Heat the oil in the kadai. Dip the brinjal roundels in the batter and deep fry. Drain them onto an absorbent paper and then put them in water. Mix together yogurt, remaining chopped green chillies and salt. Dry roast peppercorns, cumin seeds, mustard seeds, fenugreek seeds and powder them. Add asafoetida, rock salt and rest of the crushed red chillies. Take out the brinjal roundels from water and gently press to remove water.

Step 3

Arrange in a dish. Pour the yogurt mixture over the brinjal roundels. Sprinkle the spice powder generously over them. Garnish with capsicum, tomato cubes and potato juliennes and serve.

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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 www.sanjeevkapoor.com 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.