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Baigani Recipe

Baiganis for Ramadan!Here again I post another recipe involving baigan (eggplant, aubergine, melongene etc), even though, to be honest, baigan isn’t actually something I love. I don’t think I am unique in this attitude to baigan, my culinary blogger friend Cynthia talked about that in a recent post and column. I love apparently, many recipes using baigan. I love its versatility in vegetarian recipes, and like the way it pairs well with beef and cheese.

But growing up, I hated hated baigan. I hated baigan choka, the smell, the mushy grey glob, the sliminess in curried beef…this was not something I ever imagined I would be recommending that other people eat. To the point of writing up recipes and attempting to take mouth-watering photos! What happened to me? Well, I guess I grew up. And my tastes matured, or at least I was able to appreciate that baigan doesn’t always have to taste like baigan choka (because I still don’t like baigan choka and only eat it in curry beef if it’s melted to the point of invisibility).

One thing in particular I grew to love, that I always spurned as a child, is baigani. Baigani is essentially an eggplant fritter, that is one of our Indo-Trini delicacies (also made in Guyana I believe). Traditionally, baigani is made from sliced eggplant rounds, and makes a regular appearance on iftar or aftari (breaking of the fast) menus, and at food stalls and vans selling “Indian Delicacies”. Serve it with some mango or tamarind (or pommecythere or anything else we use) chutney, either as a dip, or slice the baigani open and slather it inside. Some of these street vendors have progressed to making the baigani out of spears of baigan (cutting the baigan lengthways in sticks of about one inch thick) dipped in the batter, so that when fried, it becomes a big long pie, like aloo pie, that is more amenable to cutting open and filling with some curry channa in addition to the chutney.

So although as a child I often wished ill upon those who brought baigani to the communal iftars, when they could have just as easily brought pholourie or kachorie, I now enjoy these fried treats alongside those other favourites. The combination of seasoned batter, deep frying and chutney masks any lingering dislike of the taste or texture of baigan. While I used a batter consisting primarily of yellow split pea flour, you can adjust this to your tastes by adding more regular white flour, or using chickpea (or gram) flour depending on what’s available to you. And so, as we are in the month of Ramadan, I made baigani for iftar, and now offer the recipe.


two baigans, againIngredients:

2 small baigans (or 1 larger one, I used 5″ baigans)

1.5 cups yellow split pea flour

2 tbsp plain flour

1 clove garlic, minced

1 tsp ground geera (cumin)

1/2 tsp ground coriander seed

salt and pepper to taste

1-1.5 cups water

oil for frying

(Feel free to add more spices and seasonings to your taste)


Sliced and Ready1. Slice baigans into rounds about 3-5 mm thick. Sprinkle about 1 tsp salt over the baigan slices and spread evenly on paper towels, or a wire rack. Leave for about an hour, then pat the slices dry. This step is important, as if the baigan is not salted and drained, the texture of the slices will be too wet and slippery for the batter to stick to it properly.

2. Mix the flours with remaining ingredients (except the oil of course) and enough water to make a thick batter, like the consistency of a thick pancake batter. The batter must be able to coat the baigan slices and not slide off, leaving a relatively thick even layer of batter around the baigan.

3. Heat a heavy pot with oil about 1.5 inches deep. Dip slices into batter, one at a time. You may need to move the batter around with your fingers to get even coverage. Place carefully into the hot oil, one at a time. When the baigani floats up and the top looks set and a little darker, turn the baigani, and fry until golden brown. Remove from oil and place on absorbent paper towels.

4. Serve hot with chutney of your choice. (Although my sister did successfully reheat these on a grill pan so that they were still crispy and not overly oily).

Baiganis for Ramadan!Notes: I used a variety of baigan found in Guyana that is usually used for choka, because it has less seeds than the normal varieties. To my surprise I find that I preferred the slices with more seeds, as they melted better into the batter and made for a better baiganee. I could see using these baigans for my Stuffed Eggplant recipe though! That would be great.

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18 Comments so far (Add 1 more)

  1. eggplant parmesan!!!

    1. Lilandra on October 3rd, 2007 at 5:18 pm
  2. I also like baigani made with split peas soaked in water and then ground in food processor or mill. This is so so good…..

    2. TriniMom on October 3rd, 2007 at 8:06 pm
  3. yes, but saving that for the kachorie

    3. chennette on October 3rd, 2007 at 11:56 pm
  4. I don’t think I’ve ever tried it. Hmmmmm.

    4. ewe_are_here on October 4th, 2007 at 3:29 am
  5. I never liked baigani also, only recently started to love and appreciate it.

    I’ve never tried the eggplant with beef curry, that sounds like a great idea, of course just as you said/suggested, it will be mashed and melted to the point of invisibility. Will let you know how it goes.

    5. Cynthia on October 4th, 2007 at 2:49 pm
  6. Hi Cynthia – the baigan gives a depth to the beef curry gravy and a flavour that’s different from just using potatoes. Of course, I notice in Guyana, chicken and beef curry is often made with squash, and that may be a similar texture!

    6. chennette on October 4th, 2007 at 3:21 pm
  7. Same here, bigan is a recent acquired taste for me and now it’s my favorite. Needless to say I am going to try the bigani recipe. Either that or I take a drive from St. Augustine to Debe.

    7. aka_lol on October 6th, 2007 at 7:36 am
  8. Well the best is biganni with tamarind sauce. Its a great apetizer as well as great whyen breaking fast in Ramadhan. Its just one of those things that is awsome and make me wish i was back home in Trinidad when all you have to do to enjoy all these great delicious food is to go down to Debe and buy up all they have to offer.

    8. Mustapha on October 6th, 2007 at 10:07 am
  9. @ aka_lol Happy Driving! Or Cooking…

    @ Mustapha would you believe tamarind chutney is also something I used to dislike strongly as a child? Now it is sometimes my most favourite chutney, and I always like to have a bottle around, to use in stir fries, noodles, etc.

    9. chennette on October 6th, 2007 at 11:34 am
  10. Baigan tempura with a teriyaki dip is also a nice way to enjoy melongene! :)

    10. Tamarind Ball on October 8th, 2007 at 12:42 pm
  11. bienvenido Tamarind Ball. I like your sobriquet…
    and I like baigan tempura!

    11. chennette on October 8th, 2007 at 7:43 pm
  12. Very awesome recipe.
    Thank you
    Enjoy your next Ramadan

    12. Fazia on July 16th, 2008 at 12:42 pm
  13. Assalamu ‘alaikum Fazia and thanks :-) I hope you have a good Ramadan too. it’s going to be here soon!

    13. Chennette on July 16th, 2008 at 4:34 pm
  14. i dont have spilt pea powder what should i do? can i soak it in water and then mince it to a paste and use that?


    20. sam on July 12th, 2012 at 11:38 pm
  15. Hi Sam – yes, that is a perfect alternative, and in fact more traditional than the processed split pea flour. The texture will be crunchier, but I like it that way. You can look at the kachourie recipe for treatment of the split peas. Just make sure your baigan is dry to the touch as far as possible to make the batter stick better.

    21. Chennette on July 13th, 2012 at 6:37 pm
  16. I’m Guyanese, and I can remember, as a kid, buying baigani from a food vendor who used to come to our neighbourhood every Saturday afternoon. His version used to be cooked in a ground chickpeas batter in a tubular shape, about 6-7 inches long, which he would slit open lengthwise to add a spicy mango chutney. Then he would wrap the baigani up in what Guyanese call dahl puri, which is like roti with a seasoned mixture of dahl inside. It was really delicious when put together like this. We used to eat potato balls like this, in dahl puri with chutney, as well. Another great combo. Makes my mouth water just thinking of it.

    24. cmcsl on October 2nd, 2014 at 10:51 pm
  17. Hi and welcome. I have had baigani in Guyana now, but homemade, and in the usual rounds. But in Trinidad you get the long cut of baigan when you buy it from a vendor, and that shape makes it better to fill channa in it. I see many things can go in a puri for Guyanese! 😉

    25. Chennette on October 3rd, 2014 at 2:03 am
  18. Yes, we would lay about 3-4 potato balls in a row on a dahl puri, spoon hot chutney over top and wrap it all up like a burrito, but way better…didn’t need any other toppings but was packed with flavour. I’m actually Portuguese Guyanese, but I love East Indian cuisine from the West Indies the best. Curry, roti, dhal puri, baigani, potato balls, pholourie, tamarind balls, mithai (kurma), channa (soft and hard), etc. etc. Unfortunately, we had to buy it from our local East Indian food shops and vendors. You guys who have it at home are so lucky. :)

    26. cmcsl on October 5th, 2014 at 10:54 pm

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