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Baigan Wadi (Brinjal Warrian)


Baingan (Eggplant / Brinjal) – 200 gm, cut into small pieces
Ginger paste- 2 tbsps
Garlic paste – 2 tbsps
Tomato- one medium, finely chopped
Urad dal warrian (Wadi) : 2 -3
Panch phoran (It is a mixture of methi, ajwain, saunf, sarson, and mangrail available in the Indian stores) – ¼ tsp
Red chilli powder as per taste
Turmeric (Haldi) – 1/4 tsp
Coriander (Dhania) powder – 1 tsp
Asafoetida (Heeng)- 2-3 pinches
Garam masala – 2-3, pinches
Cumin (Jeera) powder – 1/4 tsp
Salt as per taste
Cooking oil


  • Fry urad dal warrian and dip them in water.
  • Add panch phoran and when it becomes  brown add  brinjal pieces. Fry them till they are fully cooked. Keep them aside
  • Heat oil and fry ginger-garlic paste.
  • Make a paste of all dry masalas; coriander powder, turmeric powder, red chili powder and heeng.
  • Cook masalas properly.
  • Add tomatoes and fry till they are completely cooked.
  • Add fried urad dal warrian, fried brinjals, salt and mix well.
  • Add garam masala and zeera powder and mix well.
  • Keep stirring the sabji till it becomes semi dry.
  • Garnish with finely chopped coriander and enjoy with parathas or phulkas.

Serves/makes : 2-3


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