Kalonji Baingan
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.
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).
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Kalaunji Baingan Recipe
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)
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.
Very easy to follow and delicious to eat
Thanks Catherine
I used really fresh small eggplants for this: it’s a simple recipe, but just ever so tasty!
Glad you liked it Roel
Wow, This is delicious. I tried this recipe and the outcome is tasty. Thanks for sharing.
This is good but would be better with the addition of tomato. I added some tomato paste at the end and it was great!