Bengena aru Kon Bilahir logot Maasor Koni

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • Fish eggs of one fish
  • 1 - brinjal (medium size, cut lengthwise to 8-10 pieces)
  • 8-10 - cherry tomatoes (slit in the middle)
  • 1 - (grated) onion
  • 3-4 - spring onion leeks (cut to very small pieces)
  • 1.5 tbsp - dry red chilli - garlic paste
  • 1 tsp - jeera powder
  • 1/2 tsp - ghee
  • Mustard oil
  • Turmeric powder
  • Salt

How to Make Bengena aru Kon Bilahir logot Maasor Koni

  • Boil the fish eggs in water for 5-6 minutes and keep aside.
  • Heat mustard oil.
  • Add onion, spring onion and fry till the colour becomes golden brown.
  • Add turmeric powder and salt.
  • Now add brinjal and cherry tomatoes, mix well and cover.
  • After the brinjal starts to melt, add the dry red chilli - garlic paste.
  • After a minute or so add the fish eggs and jeera powder.
  • Break the eggs with the ladle and mix well.
  • If it looks too dry add some water, cover again and cook on low flame until done.
  • Add ghee and serve with rice.
  • Recipe Courtesy: brahmosfoodie