Baingan Bhujani

Drench yourself in the deliciousness of Baingan Bhujani. This mouthwatering recipe brings out the spicy, tangy flavors of Eggplants and Bottle gourds (lauki) with a slight hint of sweetness. With all glory to National Imli Sauce and National Chaat Masala.

  • Ready 30 Mins
  • Serving 2-4 People

Ingredients

  • Bottle Gourd/Loki (Peeled and sliced) 1–2
  • Long Eggplants (Washed and sliced) 2-3
  • National Salt ½ tsp
  • Sugar 1 tsp
  • National Corn Flour 1 tsp
  • Yogurt ½ kg
  • Milk 1 cup
  • Crushed Red Chilies 1 tsp
  • National Chaat Masala 1 tsp
  • National Imli Sauce 4-6 tbsp

For Baghar:

  • Curry Leaves 7-8
  • Whole Red Chilies 4-5
  • National Cumin Seeds 1 tbsp
  • Cooking Oil ½ cup

Directions

  • Mix ½ kg yogurt, 1 cup milk, 1 tsp National Corn Flour, and 1 tsp sugar. Whisk well and set aside or refrigerate it for at least half an hour before serving.
  • Soak sliced eggplant (before washing) in fresh water with turmeric and let it rest for half an hour.
  • Rinse properly with running fresh water. This process takes away the sourness of the eggplant.
  • Wash and slice 1 bottle gourd and set aside.
  • Heat 1 cup cooking oil in a pan and fry eggplant and bottle gourd one after the other till they turn light golden brown.
  • Place fried eggplants and bottle gourd on the yogurt casserole.
  • Season with 3-4 tbsp National Imli Sauce and sprinkle National Chaat Masala and crushed red chilies.
  • On the side, heat ½ cup cooking oil in a pan and add 6-8 whole red peppers, 10-15 curry leaves and 1 tbsp National Cumin Seeds, till baghar is golden brown. Pour tadka on yogurt and serve.