Baigan Pora (Roasted Brinjal)

Preparation Method: 


  1. Roast, peel and mash the brinjal. Add coriander leaves and salt. Heat ghee in a dekchi, add cummin seeds, green chillies and onion. Fry till the onion turns light brown. Add green chutney and fry for two more minutes. Add the mashed brinjal, and fry for five minutes. Add the chopped tomato and saute well. Serve with chapatis.


  • 1 large sized brinjal;
  • 1 medium sized tomato, chopped;
  • 1 medium sized onion, chopped;
  • 1 tbsp. green chutney;
  • 2-3 green chillies, chopped;
  • 1/2 tsp. cummin seeds;
  • 1/2 tsp. mustard powder;
  • a few coriander leaves;
  • salt to taste;
  • 1 tbsp. ghee.
Chef's Name: 
Zainab Jasdanwala