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Baingan ki sabji, Baingan curry, Brinjal curry or Aubergine curry as in Eggplant Curry. Confused, no? me too😊. Don’t worry! All these names are for the same dish, but in Hindi eggplant is called Baingan. It’s an extremely popular dish in Indian cuisine. Roasted eggplant and potatoes simmered in strongly spiced curry sauce. It’s one of my favorite recipes among all. This curry is delicious and nutritious.
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This flavorful main course recipe tastes amazing and is fun to cook.
So, let's jump to the recipe quickly!
Yield – 4 servings
Timing – 20 min
Prep time – 10 min
Total- 30 min
Ingredients:
Eggplant/ Brinjal – 2 medium, dice chopped
Potatoes – 2 medium, dice chopped
Tomatoes – ½ medium, diced
Onion- 1 small, sliced
Garlic – 1 clove, (grated/crushed)
Ginger – ½ inch (grated/crushed)
Green chili – 2 nos.
Cumin seeds – ½ tsp (teaspoon)
Fenugreek seeds – ¼ tsp
Turmeric powder – 1 tsp
Black pepper powder – ½ tsp
Red chili powder – 1 tsp
Meat masala powder – 1 tsp
Olive Oil – 5 tbsp (tablespoon)
Water as required
Salt to taste
Method:
Heat a *pressure cooker with oil. Add fenugreek seeds and cumin seeds, when it begins to splutter add green chili and ginger garlic paste, stir for a minute. Add onion, sauté it until it turns translucent. Then add potatoes and eggplant and mix well. Add all spices followed by the above ingredients, sauté it. Add tomatoes and mix well. Lastly, add salt to taste. You can increase or decrease the chili as per your taste. And close the lid. Turn off the flame after 1 whistle. Let them cool themselves. Now it's ready to be served with roti, rice… enjoy! 😊
Store in fridge- keep it in an airtight container for up to 3-4 days.
*Note- I used pressure cooker to cook it, you can use any pan.
