Kalonji Baingan is a delicious Indian stir fry where eggplants are flavored with nigella seeds (kalonji). Serve it with roti or paratha for everyday meals (vegan, gluten-free).
About This Recipe
Kalonji Baingan is an everyday Indian sabzi prepared with eggplants, nigella seeds (kalonji), fennel seeds (saunf), and a few more simple ingredients.
It is super easy to make and comes together in under 30 minutes.
This eggplant sabji is best served with phulka and a dal of your choice for weekday meals. It also tastes great with a simple combo of dal chawal or kadhi chawal.
You can also pack it in the lunch box with tawa paratha.
Eggplant – You can use any variety of eggplant to make this sabji.
Fennel (Saunf) and Nigella Seeds (Kalonji) – These spices are the star ingredients of this recipe. They add a unique taste and flavor which makes this baingan sabzi different from others.
Oil – This sabji tastes best when made in mustard oil but feel free to use vegetable oil if mustard oil is not easily available.
Spice Powders – You will need basic spice powders like Kashmiri red chili powder, turmeric powder, coriander powder, and dry mango powder(amchoor).
Adjust the red chili powder according to your taste.
Others – You will also need garlic, onions, salt, and cilantro (fresh coriander leaves).
Kalonji Baingan is best served with hot and flaky parathas for a weekday meal.
You can also serve it with phulka and a dal for a wholesome meal.
It also tastes great as a side dish with a simple combo of dal chawal and kadhi chawal.
Kalonji Baingan can be stored in an air-tight container for 2-3 days in the refrigerator. Reheat in a pan or microwave until nice and hot before serving.
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Kalaunji Baingan Recipe
- 3 tablespoons mustard oil (or any other cooking oil)
- ½ teaspoon nigella seeds (kalaunji)
- 1 teaspoon fennel seeds (saunf)
- 2 teaspoons chopped garlic
- 1 cup chopped onions
- 2 teaspoons coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon salt (or to taste)
- 1 pound eggplants (brinjal) (500 g, cut into ½-inch pieces)
- 1 teaspoon dry mango powder (amchoor)
- 2 teaspoons chopped cilantro (fresh coriander leaves)
- Heat oil in a pan over medium-high heat.
- Once the oil is hot, add nigella seeds and fennel seeds, and let them crackle for 4-5 seconds.
- Add garlic and onions and fry until onions turn light brown in color (6-8 minutes), stirring frequently.
- Now add coriander powder, turmeric powder, red chili powder, and salt and fry for 4-5 seconds.
- Add baingan and mix well.
- Reduce the heat to low.
- Add ½ cup of water to the pan and mix well.
- Cover the pan with a tight-fitting lid and cook the sabji for 15-20 minutes until the eggplants are tender, stirring a few times while cooking.
- Add dry mango powder and mix well.
- Garnish with cilantro and serve hot.