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    Whisk Affair » Recipes » Dal & Curries » Veg Curries » Kalonji Baingan

    Published: May 7, 2022 | Last Updated On: Jan 18, 2023 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Kalonji Baingan

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    Jump to 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 (vegan, gluten-free).

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

    kalonji Baingan served in a bowl.
    Jump to:
    • About Kalonji Baingan
    • Ingredients
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    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 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).

    Serving Suggestions

    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.

    Storage Suggestions

    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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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    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).

    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.
    4.34 from 6 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4 people
    Calories: 145kcal
    Author: Neha Mathur

    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)
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    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 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.

    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
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      Recipe Rating




    1. Justswad

      September 22, 2022 at 10:51 am

      5 stars
      Wow, This is delicious. I tried this recipe and the outcome is tasty. Thanks for sharing.

      Reply

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