Rajhistani Baingan Recipe By Chef Zakir

Rajhistani Baingan recipe by Chef Zakir. This delightful Main Course recipe of Rajhistani Baingan can be ready in approximately 30 Minutes and good to serve around 2-4 People. Follow all the steps recommended by Chef to get a perfect dish.

Submited by Naseem from Dera Ghazi Khan


Desiccated coconut 2 tbsp
Water ½ cup
Brinjal round 3 – 4
Oil ¼ cup
Onion 2
Crushed coriander seeds 1 tbsp
Dry red chilies 4 – 5
Garlic 4 – 5 cloves
Tamarind paste ¼ cup
Turmeric 1 tsp
Brown sugar 1 tsp
Sesame seeds roasted 2 tbsp
Mustard seeds 1 tsp
Green chilies 1 – 2
Salt to taste


Mark cuts on each brinjal into 4 long quarters. Make it sure they are not separated and connected to each other.
Heat a ¼ cup oil in a pan, add in brinjals and fry well till their color is changed. Now lower the flame, cover and simmer till they are well tender.
In a separate wok heat 2 – 3 tbsp oil. Add 2 chopped onion, 1 tbsp chopped coriander leaves and 4 – 5 dry red chilies. Fry well till onion turns into golden brown color.
Now put the onion mixture and blender, add 2 tbsp desiccated coconut, 2 tbsp sesame seeds, 4 – 5 cloves of garlic and a little water. Blend the mixture very well to a smooth paste.
Now remove prepared paste into a bowl, add ¼ cup tamarind paste and 1 tsp turmeric powder. Mix well.
Add the paste to brinjals, also add salt to taste and 1 tsp sugar. Cook for about 6 – 8 minutes till sauce thickens.
Remove brinjals with its gravy in a serving bowl.
Make tarka by heating a little oil in a frying pan, add 1 tsp mustard seeds, 1 – 2 sliced green chilies and sauté for a while. Pour tarka mixture on top of brinjals. Serve hot with chapatti or plain boiled rice.

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