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About Recipe

This famous Banarasi dish is an explosion of spicy and tangy flavours, made by stuffing baby eggplants (baingan/aubergine) with a medley of pickling spices and then frying in mustard oil tempered with Indian five spice (paanch phoron).


Baby aubergine/ egg plant/ baingan (washed)

Indian five spice/ panch phoron (mixture of equal amount of cumin seeds, fennel seeds, mustard seeds, fenugreek seeds and nigella seeds)

mustard oil/ vegetable oil

For the Stuffing

Dried red chilli

coriander seeds

mustard seeds

cumin seeds

nigella seeds/ kalonji

fennel seeds

fenugreek seeds/ methi seeds

carom seeds/ aijwain

tumeric powder

amchur powder (dried mango powder) or 1 tbsp of lemon juice

chilli powder


salt to taste

chopped coriander leaves

See Recipe Procedure


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