Pankaj Bhadouria
Badal Jaam is a unique recipe from Awadhi cuisine. Chef Pankaj Bhadouria shares this lost recipe.
Preparation Time
5 Min
Cooking Time
25-35 Min
Meal Type
appetiser
Difficulty
MEDIUM
For Badal Jaam
1 brinjal
4-5 tbsp oil
3 tbsp onion paste
1 tbsp ginger paste
1 tbsp garlic paste
2 cups chopped tomatoes
salt to taste
1 tsp red chilli powder
1 cup hung curd
1 tbsp lemon juice
1 tbsp garlic paste
1 tbsp chopped coriander leaves
salt to taste
chaat masala to taste
mint leaves for garnish
Cut 1-inch roundels of the brinjal.
Heat oil in a pan and fry the roundels of brinjal until they turn golden brown.
Heat oil in a kadhai, add in the onion paste and saute till golden.
Add garlic paste, ginger paste and saute.
Add chopped tomatoes, salt, red chilli powder and mix. Cover and cook for 10-12 mins.
In a bowl mix hung curd, lemon juice, garlic paste, chopped coriander, salt and refrigerate.
Place the brinjal roundels on a baking tray. Scoop out the tomato sauce on the roundels.
Sprinkle some chaat masala powder.
Cover this with foil and bake in a preheated oven at 180 degrees Celsius for 10 to 12 mins.
Once baked, place the brinjals on the serving dish and put the curd sauce on top. Garnish with mint leaves.
Badal Jaam is an Awadhi starter that is made with brinjal (Eggplant). Traditionally, the sliced brinjals are tossed in ghee till golden brown. They are then topped with tangy tomato sauce, and garlic-flavoured hung curd. The brinjal slices are then baked in an oven.
The baked delicacy Badal Jaam is a spicy, tangy and finger-licking appetiser.
