Kalaunji Baingan Recipe
Servings: 4 people
Calories: 145kcal
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).
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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 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