How to make Masala Rawa Baingan -

Marinated brinjal rolled in semolina and deep fried till crisp.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Long brinjals (लम्बे बैंगन), Semolina

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Masala Rawa Baingan checkout Karare Baingan, Baingan Pakora, Benguni, Goan Brinjal Fritters with Tangy Sauce . You can also find more Snacks and Starters recipes like Cheese Stuffed Chicken Burger Paneer Roll Watermelon Lollipop Bread Pizza

Masala Rawa Baingan

Masala Rawa Baingan 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 : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Masala Rawa Baingan Recipe

  • Long brinjals 4

  • Semolina

  • Cumin seeds 1 teaspoon

  • Black peppercorns 10-12

  • Fennel seeds (saunf) 1 teaspoon

  • Whole dry red chillies 2

  • Curry leaves 10-12

  • Split Bengal gram (chana dal) 1 tablespoon

  • Rice 1 tablespoon

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Tamarind pulp 1 tablespoon

  • Semolina (rawa/suji) 1 cup

  • Oil 1 cup


Step 1

Dry roast cumin seeds, black peppercorns, fennel seeds, whole red chillies, curry leaves, split Bengal grams and rice.

Step 2

Halve the brinjals and then quarter them vertically. Put the pieces in a bowl, add salt and turmeric power and mix.

Step 3

Cool the roasted spices, add tamarind pulp and a little water and grind to a smooth paste. Add the paste to the brinjals and mix well.

Step 4

Heat oil in a pan. Mix semolina and salt in a plate. Roll the brinjal pieces in this mixture and deep fry till golden and crisp. Drain and place them on an absorbent paper.

Step 5

Serve hot. 

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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.