Badal Jaam, The Lost Recipe From Awadh
Image Credit: Badal Jaam, Image Source: Yummefy

The trajectory of a culinary fare is fascinating; it journeys through time, places, and communities. At times it picks up some foreign influences, receives patronage and evolves; at others, it relegates to an obscure corner and gasps to survive. Badal Jaam belongs to the latter. This recipe was born in the royal kitchens of Awadh, a fancy yet simple snack of fried brinjal. A few refer to it as Badin Jaan. Once basking in the regal limelight, today, Badal Jaam is forgotten among many other Indian lost recipes. This Diwali, try to add it to your party snacks menu. 

A unique blend of diverse elements 

 Prepared on dum, in this timeless snack, the sliced brinjal is traditionally deep-fried. The delicious Awadhi appetiser is then topped with a fiery onion and tomato spice blend and garnished with a tangy yoghurt sauce and mint or coriander greens. Its tomato spice resembles a slow-cooked, spicy tomato sauce a la arrabbiata. Such zingy covering pairs perfectly with the subtle flavour of brinjal or eggplant. The creamy yoghurt adds a contrasting freshness.

Badal Jaam

Badin Jaan, Image Source: zeezest


  • 400-gram brinjal
  • 50 grams onion paste15 gram ginger paste
  • 30 gram garlic paste
  • 1 kg ripe tomatoes 
  • 1/4 tsp red chilli powder
  • Salt to taste

 Yoghurt sauce

  • 500 grams yoghurt 
  • 3 tbsp chopped coriander leaves
  • 1 tbsp lime juice
  • 1 1⁄2 tsp garlic paste
  • 1 tsp chaat masala


  1. Hung the curd or yoghurt in a muslin cloth till it drains and becomes half of its quantity
  2. Wash, blanch, peel, and chop the tomatoes
  3. Wash the brinjal and slice it 3/8-inch in round shapes
  4. For shallow frying, pour oil into a pan on high heat
  5.  Once it has heated up, carefully add a single layer of eggplant slices to the pan
  6. Fry for 1 to 11/2 minutes on each side or until golden brown
  7.  With a slotted spoon, remove them and place them on a plate arranged with a paper towel
  8. Cook the slices in groups of three or four at a time. Set aside
  9. In a deep pan, heat 3 tablespoons of oil over high heat
  10. Pour the onion paste and sauté for four minutes with the flame reduced. Stir in the ginger paste, and then add the garlic paste
  11. If the paste sticks to the bottom of the pan, add 1–2 tablespoons of water
  12.  Without scorching the onion-garlic masala, fry until browned
  13. Introduce the tomato chunks 
  14. Season with salt and red chilli powder and stir for a few minutes 
  15. Keep cooking the tomato sauce on a simmer for about 20-30 minutes, till it thickens
  16. Stir once in a while
  17. Remove it from the heat
  18. Pour the thickened yoghurt, lime juice, coriander leaves, and 1 1⁄2 tsp garlic paste into a bowl. Whisk till it becomes a smooth sauce
  19. On low heat, place a wide-mouth pan with a tight-fitting lid
  20. Remove the lid and place the fried eggplant in a single layer (avoid overlapping)
  21. Season them with chat masala
  22. Spread a spoonful or two of tomato sauce on each piece of eggplant
  23. Put the lid on and let them cook in dum for 8 to 10 minutes
  24. Now open the cover and carefully plate them on a serving dish
  25. Serve each slice with a generous dollop of the yoghurt sauce on top
  26. Use the remaining yoghurt sauce as a dip

Delicious badal jaam, Image Source:

Note: Season the eggplant slices with salt and drain for 45 minutes in a strainer. It removes additional moisture, and the eggplant stays firm. Before cooking, pat dry with paper towels. The fried eggplant slices must ideally maintain their silhouette and form to contain the tomato sauce. Avoid covering the entire piece of brinjal with tomato sauce. Instead, leave the edge exposed for approximately a quarter of an inch.