Haldi Namak Baigan


  1. Brinjal/Baigan – 2 Large round, sliced into rounds horizontally
  2. Salt – to taste
  3. Turmeric/Haldi Powder – 2 Tablespoons
  4. Chilli Powder – 1 Tablespoon
  5. Oil – 6 Tablespoons


Mix the chilli and turmeric powders and moisten the mixture with a little water. Rub the mixture on each side of the brinjal and leave till required. Heat a little oil in a pan. Place the slices in the oil. Turn after about 2 to 3 minutes. The sides should be brown and the insides soft. Serve hot.

These can be deep fried in hot oil or grilled with just a glaze of oil in the oven.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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