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).
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.