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homemade  /  September 25, 2018

Baingan ki Kachri

by Sakshi Kapoor

Summer menus in my childhood home often involved a dal, roti, amle ka achaar and sometimes Baingan ki Kachri. Some popular seasonal vegetables available in the bazars in the summers are ghiya (bottle gourd), tori (snake gourd), tinde (apple gourd) and the ever loved bhindi or Okra/lady fingers.

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Baingan ki Kachri recipe
Baingan ki Kachri served with dal makhni and roti

Like Karela or bitter gourd, baingan or eggplant is a fairly controversial vegetable in a number of homes. But I enjoy it in many forms. Whether it is a simple baingan aloo ki sabzi, saunf wale aloo baingan, baingan ka bharta or Kashmiri Khatte baingan, I polish off Baingan in all forms from my plate and sometimes straight from the kadhai!

Kachri or Bhaja or Eggplant Parmesan?

Now some may look at Baingan ki Kachri and say it’s like Bengali Begun Bhaja or even an Eggplant parmesan. Well it is definitely similar to a Begun Bhaja but I had little knowledge of the Bengali favourite in the 1990s when I first ate it. My mother started cooking it when she recollected the recipe of the version she grew up eating. A Begun Bhaja dish uses besan or gramflour to coat the eggplant slices whereas the Baingan ki Kachri uses good old aata or whole wheat flour.

Baingan ki Kachri recipe
Baingan slices dusted with whole wheat flour/atta

I find Baingan ki Kachri to be an easy and quick side dish to prepare on weekdays and have actually started making them more often after I was reminded about this dish by my sister a few months ago.

Baingan ki Kachri recipe
A large eggplant is perfect for making Baignan ki Kachri

Here’s how you can make Baingan ki Kachri with minimal ingredients

Ingredients

  • Large Eggplant, 1
  • Salt to taste
  • Kashmiri Red Chilli Powder, 1/2 teaspoon
  • Whole wheat flour, 1-2 tablespoon
  • Vegetable oil for cooking, 1- 2 tablespoon

Method

Start by washing and drying the eggplant. 

Baingan ki Kachri recipe
Sliced Eggplant

Slice the eggplant into disks and transfer to a bowl.  You may use the tip of the knife to scratch the face of slices on both sides.

Sprinkle salt and red chilli powder on the eggplant slices and toss.

Baingan ki Kachri recipe
Seasoning the eggplant with salt and Kashmiri red chilli powder

Keep aside the slices for 10 minutes till you see them sweat.

Next, place a griddle or cast iron pan on medium heat and grease it with some vegetable oil. Let the pan/griddle heat up.

Baingan ki Kachri recipe
Eggplant slices sweat/ release juices after seasoning with salt
Baingan ki Kachri recipe
Baingan slices dusted with whole wheat flour/atta

While the pan heats up, sprinkle whole wheat flour on the slices so that it is absorbed by the eggplant slices. 

Baingan ki Kachri recipe
Cooking the baingan slices in a cast iron skillet

Spread the slices on the hot pan/griddle and cook on both sides by turning them at intervals.

The slices should become soft and form a thin crust on cooking.

Baingan ki Kachri recipe
Baingan ki Kachri is ready!

Take out cooked Baingan ki kachri slices out of the griddle/pan and serve hot on the side of rotis, dal or curry. 

Baingan ki Kachri recipe
Perfectly cooked Baingan kachri
Baingan ki Kachri recipe
Print Recipe

Baingan Ki Kachri

Whole wheat crusted spiced eggplant slices or Baingan ki Kachri is a quick and easy side for rotis, dal or curry.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer, entree, Side Dish
Cuisine: Indian, north indian
Keyword: Baingan Kachri, Baingan Katri, Baingan ki Kachri, Brinjal Kachri
Servings: 3
Author: Sakshi Kapoor

Ingredients

  • 1 Baingan/ Globe Eggplant Large
  • Namak/ Salt to taste
  • 1/2 tsp Kashmiri Lal Mirch/ Red Chilli Powder
  • 1 to 2 tbsp Aata/ Whole Wheat Flour
  • 1 to 2 tbsp Tel/ Vegetable Oil

Instructions

  • Start by rinsing and patting to dry the eggplant.
  • Slice the eggplant into disks and transfer to a bowl.  You may use the tip of the knife to scratch the face of slices on both sides.
  • Sprinkle salt and red chilli powder on the eggplant slices and toss.
  • Keep aside the slices for 10 minutes till you see them sweat.
  • Next, place a griddle or cast iron pan on medium heat and grease it with some vegetable oil. Let the pan/griddle heat up.
  • While the pan heats up, sprinkle whole wheat flour on the slices so that it is absorbed by the eggplant slices.
  • Spread the slices on the hot pan/griddle and cook on both sides by turning them at intervals. The slices should become soft and form a thin crust on cooking.
  • Take out cooked Baingan ki kachri slices out of the griddle/pan. Serve hot on the side of rotis, dal or curry.

Notes

Use large eggplants for this recipe. 

More Baingan Recipes on Kitchenpostcards!

  • Kitchenpostcards Podcast S1, Ep2: Seasonal Eating- Summer & Monsoon
  • Alphonso Mango
  • Bharwa Baingan in Air Fryer
  • bharwa baingan cooked in the air fryer
  • Aloo Baingan ki sabzi – easy and delicious!
  • Aloo Baingan in a kadhai with a garnish of coriander
  • Saunf wale Aloo Baingan – Fennel flavoured goodness!
  • Saunf wale Aloo Baingan
  • Baghaar-e-Baingan; an ode to Hyderabad
  • A pan of baghaar-e-baingan
  • Instant Pot Aloo Baingan
  • How to make Aloo Baingan in instant Pot

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1 comment

  • pushpendra پُشپیندر (@pushpendra4acti)
    September 25, 2018

    looking yummy

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