Preparation For : 4 People | Preparation Time : 15 Minuites (Approx)
Ingredients
  • Baigana ( Eggplant/Brinjal ) -250gm
  • Dahi ( Yogurt ) -200gm
  • Green chilies -2-3
  • Bhusanga Patra ( Curry leaves )
  • Lanka Gunda ( Chilli Powder ) -1/2 tbsp
  • Jeera Gunda ( Cumin Powder ) – 1/2 tbsp
  • Phutana ( Cumin,Mustard seed,Methi, Black cumin )-1tbsp
  • Chini ( Sugar) -2 tbsp
  • Refine Tela ( Refine Oil) -200gm
  • Luna ( Salt ) to taste
Preparation : Step wise
  1. To start with, cut the eggplant ( baigana ) into thin slice.
  2. Blend the yogurt ( dahi ) and keep it aside.
  3. Split the green chilies ( kancha lanka ).
  4. Wash the curry leaves ( bhusanga patra ).
  5. Heat oil in a pan and deep fry the sliced eggplant ( baigana ) and keep it aside.
  6. Again heat oil ( refine oil ) and add phutana,green chilies and curry leaves ( bhusanga patra ).
  7. Then add fried eggplant ( baigana ),salt ( luna ) to taste and sugar and stir it properly.
  8. Then add the above to the yogurt ( dahi ) kept aside in another container and stir it well .
  9. Add the cumin and chilli powder to it and blend it well and serve it .
Photo Gallery : Recipe Preparation

Health & Additional Cooking Tips

This recipe is rich in carotene, calcium, energy, fats,iron, vitamin -c .

6 Responses
  1. priya Says:

    If you want to make it more chatpata add chat masala after preparation it tastes good,otherwise preparation is perfect.

  2. Bikash Says:

    If we add dahi into the hot mixture it wud get separated (chindijiba)

  3. DEEPIKA Says:

    M agree with Mr.Bikash..so u hav 2 add dat mixture with curd.

  4. Biswa Says:

    keep up the good work …thanks a lot

    i will try it out, thanks

  5. ANURAG Says:

    if u add Photan to d curd and brinjal mix, then it’s grt……. anyway thanx and d website is cool

  6. soubin Says:

    add little hing and Tamarinds water to make it more tasty

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