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Uttar Pradesh

Uttar Pradesh

Baingan Kaloonjee

  • Duration: 30 min
  • Serves: 4 people

Authenticity Slice

This stuffed baingan recipe has a spicy, pungent taste. Make sure to use mustard oil to fry the aubergine/brinjal to bring out the authentic taste.

Trivia Tadka

Kaloonjee, in Uttar Pradesh cuisine, refers to mixed spices made up of fennel seeds, cumin seeds, carom seeds, fenugreek seeds and mustard seeds. It is interesting to note that Nigella seeds/onion seeds/black cumin seeds are also called kalonji in Hindi. A Banaras speciality, baingan kaloonjee has many variations, every home has its own in-house recipe.


  • Brinjal (baingan), slit sideways (15, medium size)
  • MTR Haldi/Turmeric Powder (1/4 tsp)
  • MTR Lal Mirch/Red Chilli Powder ( 1 tsp)
  • Nigella seeds (kalonji) (2 tsp)
  • Salt (to taste)

For ground masala (roasted and coarsely ground)

  • Coriander (dhaniya) seeds (1 tbsp)
  • Fenugreek seeds (methi) (1 tsp)
  • Fennel seeds (saunf) (2 tsp)

For tempering

  • Mustard (sarson) oil (1 tbsp)
  • Fenugreek seeds (methi) (1/4 tsp)
  • Carom seeds (ajwain) (1/4tsp)
  • Cumin seeds (jeera) (1/4 tsp)
  • Nigella seeds (kalonji) ( 1/4 tsp)
  • Dry red chillies (sookhi lal mirch), cut into smaller pieces (1–2)


  • Heat oil in a wide pan and temper with ingredients given under ‘for tempering’.
  • Add chopped brinjal, MTR Haldi/Turmeric Powder, MTR Lal Mirch/Red Chilli Powder and fry for 4–5 mins.
  • Now add the ground masala powder, kalonjee and continue to cook till the brinjal is well cooked.
  • Once the brinjal looks crispy, switch off the flame.
  • Your delicious baingan kaloonjee is ready to be served.

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