Baingan Ki Lonje Recipe - Uttar Pradesh Style Brinjal Sabzi
A popular dish from Utar Pradesh Baingan Ki Lonje are made from halved brinjals smeared with a delicious caramelized spiced onion paste, pan fried to perfection.
Baingan Ki Lonje is a traditional recipe from the state of Uttar Pradesh. Baingan or eggplants are not preferred by many, however this unique recipe will let even the eggplant hater try this yummy dish. The eggplants are coated with a spicy and aromatic onion paste and then slow cooked to impart all its flavours into the dish. The secret lies in the freshly made spice mix that is added to the onion masala which is then coated over the eggplants.
Serve Baingan Ki Lonje Recipe (Uttar Pradesh Style Brinjal Sabzi) with steamed rice, Methi Jowar Roti Recipe and Awadhi Style Dal Masoor Musallam Recipe for a weeknight dinner.
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4 Servings
Ingredients
- 500 grams Brinjal (Baingan / Eggplant)
- 3 Onion , thinly sliced
- 5 Cloves (Laung)
- 1 tablespoon Ginger , grated
- 2 teaspoons Sugar
- 2 tablespoons Ghee
- 2 teaspoons Lemon juice
- Salt , to taste Ingredients for the spice mix
- 4 Dry red chillies
- 1 Cinnamon Stick (Dalchini)
- 2 Cardamom (Elaichi) Pods/Seeds
- 1 teaspoon Whole Black Peppercorns , crushed
- 4 Cloves (Laung)
How to make Baingan Ki Lonje Recipe - Uttar Pradesh Style Brinjal Sabzi
To begin making Baingan Ki Lonje Recipe, wash and cut the eggplants into half lengthwise along with the stem and keep them immersed in a bowl of water to avoid the oxidation.
In a shallow frying pan, dry roast the ingredients mentioned in the spice mix table and grind them into a fine powder using a mixer grinder and keep aside.
Heat a tablespoon of ghee in a pan, add the sliced onions and saute until it turns translucent.
Add the sugar and let the onions caramelize to light brown colour. This will take around 10 minutes.
Now, grind this caramelized onions along with the grated ginger, salt and the spice mix to a fine paste using a mixer grinder.
Drain the eggplants, apply a layer of this onion masala over the eggplants on the inner cut side and keep aside.
Now, heat the remaining 1 tablespoon of ghee in the same pan, add the cloves, gently place the eggplants on the pan and let it cook on the skin side. This will take 10 minutes.
Gently, turn over the eggplants and let it cook over the other side as well.
Once done, add the lemon juice, gently toss everything together and switch off the heat.
Serve Baingan Ki Lonje Recipe (Uttar Pradesh Style Brinjal Sabzi) with steamed rice, Methi Jowar Roti Recipe and Awadhi Style Dal Masoor Musallam Recipe for a weeknight dinner.
Nithya Anantham
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.
