Sanjeev Kapoor

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Baingan Jhol Recipe

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

This recipe is contributed by Member Neha Mukund Kumar.

Prep Time : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Medium

Baingan Jhol


  • 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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