Kalonji Baingan

4.29 from 7 votes

Kalonji Baingan is a delicious Indian stir fry in which eggplants are flavored with nigella seeds (kalonji). For everyday meals, serve it with roti or paratha.

Here are some more baingan recipes that you may like: Baingan Methi, Baingan Bharta, Aloo Baingan, Hyderabadi Bagara Baingan, and Kashmiri Dahi Baingan.

kalonji Baingan served in a bowl.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

About Kalonji Baingan

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.

Ingredients

Eggplant (Baingan, Brinjal) – 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, making this baingan sabzi different from others.

Oil – This sabji tastes best when made in mustard oil, but you can use any cooking oil if mustard oil is not easily available.

Spice Powders – You will need basic spice powders such as 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).

You Might Also Like

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).
4.29 from 7 votes

Kalaunji Baingan Recipe

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.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 people

Ingredients 

  • 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)
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Instructions 

  • 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 ½cup 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.

Notes

Always keep the cut eggplant soaked in water until ready to use otherwise it will turn black from oxidation.
Adjust the red chili powder as per your taste.

Nutrition

Calories: 145kcal, Carbohydrates: 12g, Protein: 2g, Fat: 11g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Sodium: 304mg, Potassium: 362mg, Fiber: 5g, Sugar: 6g, Vitamin A: 182IU, Vitamin C: 6mg, Calcium: 34mg, Iron: 1mg
Like this recipe? Rate and comment below!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments

    1. 4 stars
      This is good but would be better with the addition of tomato. I added some tomato paste at the end and it was great!