Baingan Ki Lonje Recipe – Uttar Pradesh Style Brinjal Sabzi
Introduction:
Baingan Ki Lonje is a traditional side dish from Uttar Pradesh, known for its bold flavors and aromatic spices. This recipe involves cooking eggplant (baingan) with a caramelized onion masala that’s infused with a unique blend of spices like cinnamon, cardamom, and cloves. The dish is mildly sweet, tangy, and perfectly spiced, making it a great accompaniment to steamed rice or any flatbread. A hearty vegetarian dish, it captures the essence of Indian comfort food and is a favorite for everyday meals as well as festive occasions.
This recipe’s balanced flavor profile of sweet, spicy, and tangy will leave your taste buds satisfied. With a preparation time of 20 minutes and a cooking time of 20 minutes, this is a quick, yet flavorful, addition to your meal planning. Serve it with Methi Jowar Roti and Awadhi Style Dal Masoor Musallam for a wholesome and fulfilling meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Brinjal (Baingan / Eggplant) | 500 grams |
| Onion (thinly sliced) | 3 medium-sized onions |
| Cloves (Laung) | 5 cloves |
| Ginger (grated) | 1 tablespoon |
| Sugar | 2 teaspoons |
| Ghee | 2 tablespoons |
| Lemon juice | 2 teaspoons |
| Salt | To taste |
| Dry Red Chillies | 4 whole dried chillies |
| Cinnamon Stick (Dalchini) | 1 stick |
| Cardamom Pods/Seeds (Elaichi) | 2 pods |
| Black Peppercorns (whole) | 1 teaspoon (crushed) |
| Cloves (Laung) | 4 cloves |
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: Uttar Pradesh
Course: Side Dish
Diet: Vegetarian
Instructions:
Step 1: Preparing the Eggplant
- Start by washing and cutting the brinjal (eggplant) into halves lengthwise, keeping the stems intact. Once cut, immerse the eggplant halves in a bowl of water to prevent them from oxidizing and turning brown.
Step 2: Roasting the Spices
- In a shallow frying pan, dry roast the following whole spices: cloves (5), dry red chilies (4), cinnamon stick (1), cardamom pods (2), and crushed black peppercorns (1 teaspoon). Roast them for 2-3 minutes on low heat until they release their fragrance.
- Once roasted, grind these spices into a fine powder using a mixer or spice grinder. Set the ground spice mix aside for later use.
Step 3: Preparing the Onion Masala
- Heat 1 tablespoon of ghee in a pan over medium heat. Add the thinly sliced onions and sauté until they turn translucent, about 5-7 minutes.
- Add the sugar to the onions and continue sautéing until the onions caramelize and take on a light brown color. This should take around 10 minutes.
- Once the onions are caramelized, grind them into a fine paste along with grated ginger (1 tablespoon), salt to taste, and the previously prepared spice mix. Set this masala paste aside.
Step 4: Stuffing the Eggplants
- Drain the water from the eggplants and pat them dry with a paper towel. Apply a generous layer of the onion masala on the inner cut side of each eggplant half. Set the stuffed eggplants aside.
Step 5: Cooking the Eggplants
- In the same pan, heat the remaining 1 tablespoon of ghee. Add the 4 whole cloves to the pan and let them sizzle for a few seconds.
- Gently place the stuffed eggplants in the pan with the cut side down. Allow them to cook on the skin side for 10 minutes, turning them occasionally to avoid burning. Once the skin side is tender and lightly charred, flip the eggplants over to cook the other side for another 10 minutes, or until soft and cooked through.
Step 6: Final Touches
- Once the eggplants are fully cooked, drizzle the lemon juice (2 teaspoons) over the eggplants and gently toss everything together.
- Turn off the heat and allow the flavors to meld for a few minutes.
Serving Suggestions:
- Baingan Ki Lonje is best enjoyed hot and served with steamed rice or any type of flatbread such as Methi Jowar Roti or Tandoori Roti.
- You can also pair it with a light, yet flavorful, lentil dish like Awadhi Style Dal Masoor Musallam to make it a complete meal.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~150 kcal |
| Protein | ~2 grams |
| Carbohydrates | ~15 grams |
| Sugars | ~5 grams |
| Fiber | ~4 grams |
| Fat | ~10 grams |
| Saturated Fat | ~4 grams |
| Cholesterol | 0 mg |
| Sodium | ~120 mg |
Note: Nutritional values are estimates and may vary based on the specific ingredients and serving sizes used.
Conclusion:
Baingan Ki Lonje is a flavorful and aromatic dish from Uttar Pradesh that adds a rich and unique twist to traditional brinjal (eggplant) preparations. With its perfect balance of caramelized onions, aromatic spices, and tangy lemon juice, this dish is sure to become a family favorite. The recipe is simple enough for a weekday dinner yet elegant enough for special occasions.
For an authentic and wholesome experience, pair this dish with Methi Jowar Roti and Awadhi Style Dal Masoor Musallam for a fulfilling meal that celebrates the flavors of Uttar Pradesh. Enjoy the goodness of this classic vegetarian recipe that embodies the essence of Indian home cooking.
