Baigan Bhaja

If you thought Baingan was boring, then we've got news for you! With this easy to make recipe, you can give this traditional Bengali snack a Desi Chinese twist. So, grab some baingans and some Ching's Schezwan Chutney to create a mad evening snack!

#BaiganBhaja #ChingsSchezwanChutney

Occasion : A great evening snack for rainy days

Serves: 2     Time: 15 Mins



  • 1 big brinjal
  • Salt to taste
  • 1 Tablespoon turmeric
  • 1 Tablespoon red chilli powder
  • 3 Tablespoon mustard oil
  • 3 Tablespoon Ching’s Chilli Vinegar
  • 2 Tablespoon oil
  • 5 chopped garlic cloves
  • 5 Tablespoon Ching’s Schezwan Chutney
  • 1/2 cup water
  • 3 Tablespoon Ching’s Tomato Ketchup
  • 1 Tablespoon Ching’s Dark Soy Sauce.

Product Used

Dark Soy Sauce

Dark Soy Sauce


Chilli Vinegar Sauce

Chilli Vinegar Sauce


Schezwan Chutney

Schezwan Chutney


How to make

Step 1: Take 1 big brinjal, cut it vertically into two pieces, score the brinjal with a knife.

Baigan Bhaja Step 1

Step 2: Marinate with a mix of Salt, turmeric, red chilli powder and mustard oil.

Baigan Bhaja Step 2

Step 3: Add 2 TBSP Ching’s Chilli Vinegar, mix well and leave for 20 minutes.

Baigan Bhaja Step 3

Step 4: Take a pan, add 2 TBSP oil, add chopped garlic cloves, Ching’s Schezwan Chutney, water, Ching’s Tomato Ketchup, 1 TBSP Ching’s Chilli Vinegar and Ching’s Dark Soy Sauce.

Baigan Bhaja Step 4

Step 5: Fry marinated brinjal and serve with the sauce.

Baigan Bhaja Step 5

Step 6: Garnish with coriander.

Baigan Bhaja Step 6

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