From the royal kitchens of Awadh comes this badal jaam recipe (also known as badin jaan), an elegant but easy appetizer of fried brinjal, spicy tomato sauce, and tangy garlic-flavoured yogurt sauce, cooked on dum.
Traditionally, in this Awadhi brinjal recipe, the sliced brinjals (eggplant, aubergine, baingan) are deep-fried and then topped with a spicy masala of onion and tomato and garnished with a mixture of yogurt and mint leaves / coriander leaves.
Our badal jaam recipe calls for shallow frying—not deep frying—slices of round brinjals for a healthier and lighter dish. The frying time will depend on how thick the slices are and how fresh or firm the brinjal is.
The mild flavour of brinjal (eggplant) is an excellent foil for the topping of spicy–tangy mixture of the onion and tomato masala and the contrasting coolness of the smooth creamy yogurt sauce. The badal jaam tomato masala is similar to a slow cooked arrabbiata-style spiced tomato topping.
The fried eggplant slices need to keep their shape and should hold the tomato sauce perfectly. When preparing badal jaam and adding the tomato sauce, do not cover the entire brinjal slice. Instead, leave about one-quarter of an inch around the edge of the brinjal slices uncovered.
This badal jaam dish is an ideal appetizer or snack for a party. Not only is it easy to make, but it’s also attractive—with its bright colours adding a visual pop—and delicious and yummy too. Plus, badal jaam can be kept warm and firm in the serving platter and does not need to be served piping hot, which is an added bonus.
Best badal jaam recipe tips:
An option in this badal jam recipe is to salt the eggplant slices and let them drain in a colander for about 45 minutes. This extracts the extra moisture and keeps the eggplant firm while cooking. Pat dry with paper towels before frying.
You can substitute the hung yogurt in the yogurt sauce with Greek yogurt, or even with sour cream for a different taste profile.
You can adjust the amount of garlic paste in the yogurt sauce according to your taste.
You can cook the onion tomato masala and fried and spiced brinjal ahead of time and warm them before serving. The badal jaam can be reheated in a microwave with no problem, with the eggplant softening just a little. Remember to keep the yogurt sauce separate and then add it cold before serving.
This easy badal jaam recipe is also great as a side dish in a larger Indian meal of mutton yakhni pulao, dal sultani, and kachumber or with any other Mughlai dish of your choice.
Learn how to make badal jaam with our quick step by step video. Badal Jaam is easy to make and great for entertaining. Find all ingredients and cooking method for this Awadhi brinjal recipe from Yummefy Recipes.
You may also like some of our other Awadhi recipes:
Veg Tahiri
Nargisi Kofta
Galouti Kebab
Yakhni Pulao
Homemade Yogurt
Or try all our Vegetarian Recipes right here!