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  • Writer's pictureChef Bhumika

Baingan Kofta

Baingan. Some love it, some hate it, some have never even tried it. Baingan or eggplant is actually very delicious when prepared properly. On its own, Baingan absorbs a lot of oil, you could also say it drinks a lot of oil. That's just how it is, but turning baingan into a delicacy was an easy task here.

I borrowed some ingredients and methods from here and there and came up with this kofta recipe that I now enjoy once a month.

I borrowed burning the skin of the baingan from Bhartha recipe and flavours from the Maharashtrian cuisine. I borrowed the kofta bit from my mom because she adds all the veggies that we do not eat into a kofta and makes it super yum! Now this is a great appetizer, but you can also serve it with your favourite gravy and chapati.

So let's have a look at the ingredients:

250g Eggplant (any variety will do)

1 boiled Potato

2.5 tbsp Semolina/Rawa

1tbsp Desiccated coconut

1tbsp roasted and chopped peanuts

3tbsp finely chopped Onion

1tsp Dhaniya powder

1/2 tsp Laal mirch

1/2 tsp ginger garlic and chilly paste

Salt to taste

Oil for frying

Now let us talk about the method:

  1. 1. Roast the baingan on an open flame. This is to remove the skin easily. You could also peel the skin with a peeler and chop the baingan and cook it with a little bit of water until tender.

  2. 2. Mash the boiled potatoes and add rest of the ingredients to it.

  3. 3. Add Baingan and mix well. Try and make tikkis out of it. As long as the tikkis don't stick to your palms, you are good to go. In case the tikkis don't form properly, just add a little more semolina for structure.

  4. 4. Deep fry in hot oil until golden brown.

  5. 5. Serve with any gravy of your choice. I served it with a makhni gravy and we ate it with Chapati.

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