Baingan Ki Sabji

Time and servings

Prep time	5 min
Cook time	25 min
Total time	30 min
Serves	3 servings

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About

Baingan Ki Sabji – A Humble Classic with Royal Flavour: Baigan ki Sabji, or eggplant curry, is a comforting and flavorful Indian dish that proves simplicity in each bite. Often underestimated, this semi-dry curry holds a special place in countless Indian households and continues to win hearts, attracting all age groups across regions and generations. Semi-Dry Texture, Full of Character: Baingan ki Sabji is typically prepared as a semi-dry dish. This is mainly because the brinjal is cooked just enough to retain its texture and shape while absorbing the masala thoroughly. Hence, resulting in a delightful balance of soft, melt-in-the-mouth texture with bold, earthy and rustic flavours. The best part of this vegetable is that it can be sliced, diced, or quartered; eggplant absorbs the spices like a sponge — every bite feels rich and comforting. A Daily Dish with Premium Status: Although Baingan ki Sabji is prepared in many homes daily, it enjoys a premium status. It is often featured on wedding menus, in special thalis, during festival celebrations, at temples, and traditional feasts. Its rich taste and comforting familiarity have earned it a dedicated fan following among vegetarians and food lovers. In short, Baigan ki Sabji is a gentle reminder that even the uncomplicated sabji and curries, when prepared with extra care, can carry the essence of humble tradition and flavour.

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Ingredients

• 3 tbsp oil
• 1 tsp mustard / rai
• 1 tsp urad dal
• ½ tsp chana dal
• few curry leaves
• 1 onion (sliced)
• 2 green chilli (slit)
• 1 to mato (finely chopped)
• ¼ tsp turmeric / haldi
• ½ tsp salt
• 1 baingan / eggplant (chopped)
• 2 tbsp coriander (finely chopped)

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Instructions

1. firstly, in a large kadai heat 3 tbsp oil and splutter 1 tsp mustard, 1 tsp urad dal, ½ tsp chana dal and few curry leaves.
2. add in 1 sliced onion and saute.
3. also add 2 green chilli and saute well.
4. additionally, add in 1 tomato and saute till tomatoes turn soft and mushy.
5. furthermore add ¼ tsp turmeric and ½ tsp salt. saute well.
6. now add in 1 chopped baingan and mix gently.
7. do not over mix, as baigan turns mushy.
8. cover and simmer for 10 minutes or till baingan turns soft.
9. stir occasionally, making sure the baingan doesn’t burn.
10. cover and cook till the baigan cooks well and releases oil.
11. add in 2 tbsp coriander and mix well.
12. finally, serve baigan ki sabji recipe with rice or roti.

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Step-by-step

• Firstly, in a large kadai, heat three tablespoons of oil and splutter one teaspoon of mustard, one teaspoon of urad dal, ½ teaspoon of chana dal, and a few curry leaves.

• add in 1 sliced onion and saute.
• also add 2 green chilli and saute well.
• additionally, add in 1 tomato and saute till tomatoes turn soft and mushy.
• furthermore add ¼ tsp turmeric and ½ tsp salt. saute well.
• now add in 1 chopped baingan and mix gently.
• do not over mix, as baigan turns mushy.
• cover and simmer for 10 minutes or till baingan turns soft.
• stir occasionally, making sure the baingan doesn’t burn.
• cover and cook till the baigan cooks well and releases oil.
• add in 2 tbsp coriander and mix well.
• Finally, serve baigan ki sabji recipe with rice or roti.

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Video

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Notes

• Firstly, make sure to use fresh baigan, else the sabji turns out dry.
• Also, please do not compromise with oil, as baigan cooks effortlessly with a generous amount of oil.
• Additionally, you can use tamarind extract if you prefer not to use tomatoes.
• Finally, baingan ki sabji recipe tastes great when served hot and spicy.