Baigan Badi

Very popular in Bihar and Uttar Pradesh.

Baigan Badi
Preparation time
Cooking time


For 4 Person(s)


  • 1 Baigan (eggplant), large, cut in 1
  • 1 bunch of fresh spinach, cleaned, chopped
  • 0.5 cup(s) Badi (also called adoris), can be bought from Charkha Samiti in Patna, broken in half
  • 1 cup(s) fress dill, or soya patta, cleaned and chopped
  • 2 medium-sized tomatoes, chopped
  • 4 garlic, peeled and chopped
  • 0.5 inch piece of fresh ginger, chopped
  • 1 onion, large, chopped finely
  • 2 teaspoon(s) heeng (asafetida) powder, or 1 pea size whole heeng
  • 0.5 teaspoon(s) methi seeds
  • 0.5 teaspoon(s) jeera (cumin) seeds
  • 3 dry red chilies, broken in small pieces
  • 4 tablespoon(s) cooking oil
  • 0.5 teaspoon(s) turmeric powder
  • 1 teaspoon(s) garam masala powder
  • 1 teaspoon(s) salt, or to taste

Baigan Badi Directions

  1. Heat oil in a kadahi or pot on high heat. When the oil is hot, add the badis and fry on low heat till golden. Take out the badis and keep aside.
  2. Now in the same oil add heeng, let cook for a minute, and then add jeera and methi seeds and the broken red chili pods.
  3. After a minute when the seeds start spluttering, add chopped onion, garlic, and ginger. Fry till the onion is half golden.
  4. Add the haldi powder, mix and add baigan pieces. Stir and fry for 2 minutes.
  5. Add chopped spinach, badi, chopped tomatoes, and soya patta. Mix nicely.
  6. Next. add salt and again mix and cover and cook till the baigan is fully cooked and the water is absorbed.
  7. Add garam masala. With the spoon mix the baigan saag mixture to smooth consistency. Do not mash the badis.
  8. Take off the heat, baigan saag badi is ready.