How to make Baingan Wadi Ki Sabzi -

Spicy mix of wadi and brinjals.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Brinjals (बैंगन), Urad dal wadi (उड़द दाल वड़ी)

Cuisine : Punjabi

Course : Main Course Vegetarian

For more recipes related to Baingan Wadi Ki Sabzi checkout Bharli Vangi, Eggplant Chilli Garlic, Achari Baingan, Baingan Bharta . You can also find more Main Course Vegetarian recipes like Vazul Bandhgubhi Khatti Mithi Phalli Khumb Aloo Chettinaad Aloo Baingan-SK Khazana

Baingan Wadi Ki Sabzi

Baingan Wadi Ki Sabzi 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 : 31-40 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Baingan Wadi Ki Sabzi Recipe

  • Brinjals 2 large

  • Urad dal wadi 1 large

  • Tomatoes 2 large

  • Ginger 1 inch piece

  • Green chillies 4-5

  • Fresh coriander leaves chopped 2 tablespoons

  • Mustard oil 3 tablespoons

  • Fenugreek seeds (methi dana) 1 teaspoon

  • Asafoetida a pinch

  • Turmeric powder 1 teaspoon

  • Salt to taste

  • Garam masala powder 1 teaspoon


Step 1

Wash, remove stem and finely chop brinjals. Keep in sufficient water to prevent discolouration. Wash and finely chop tomatoes.

Step 2

Peel, wash and finely chop ginger. Remove stems, wash and finely chop green chillies. Clean, wash and finely chop coriander leaves.

Step 3

Heat oil in kadai. Add urad dal wadi broken in small pieces. Cook till golden brown. Drain and keep aside. In the same oil, add fenugreek seeds, asafoetida, ginger, green chillies and turmeric powder.

Step 4

Stir well briefly and add tomatoes. Cook till oil separates. Add drained brinjal pieces, fried wadi, salt to taste and garam masala powder. Cover and cook on low heat for about ten minutes. Remove cover and continue to cook for another one or two minutes. Remove from heat.

Step 5

Serve garnish with chopped coriander leaves.

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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.