How to make Walnut Crusted Brinjal - SK Khazana -

These crisply fried brinjals make a delicious snack

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Long brinjals (लम्बे बैंगन), California walnuts

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Walnut Crusted Brinjal - SK Khazana checkout Masala Rawa Baingan, Karare Baingan, Baingan Pakora, Benguni . You can also find more Snacks and Starters recipes like Kathi Roll Grilled Vegetable Sandwich Chocolate Crinkle Cookies Paneer Lollipop

Walnut Crusted Brinjal - SK Khazana

Walnut Crusted Brinjal - SK Khazana 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 : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Walnut Crusted Brinjal - SK Khazana Recipe

  • Long brinjals 2

  • California walnuts halved 4-5

  • Green chillies 3

  • Garlic cloves 5-6

  • Ginger 1 inch

  • Fresh coriander sprigs 5-6

  • Salt to taste

  • Lemon juice 1 tablespoon

  • Oil to deep fry

  • Fresh breadcrumbs 3/4 cup

  • Cherry tomatoes to garnish

  • Green capsicum strips to garnish


Step 1

Cut the two ends of brinjals and discard. Halve horizontally and cut each half vertically into 3 pieces. Transfer into a bowl.

Step 2

Put green chillies, garlic, ginger, coriander sprigs, California walnuts and salt into a blender jar and blend. Add 1-2 tablespoons water and blend into a smooth paste.

Step 3

Add lemon juice and the ground paste to brinjals pieces and mix well. Set aside to marinate for 30 minutes.

Step 4

Heat sufficient oil in a kadai.

Step 5

Spread some breadcrumbs on a plate and coat each brinjal piece with it. Gently slide them into hot oil and deep-fry on medium heat till golden brown and crisp. Drain on absorbent paper.

Step 6

Arrange them on a serving platter, garnish with some cherry tomatoes and green capsicum strips and serve immediately.

website of the year 2013
website of the year 2014
website of the year 2016
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.