Baingan Ka Kalonji (Spiced Eggplant Curry)

Name: Baingan Ka Kalonji (Spiced Eggplant Curry)
Total time: 3300 s
Yield: Serves 5 servings
Ingredients: 1 1/8 pounds eggplant (long and thin variety) (about 500 grams); 2 tomatoes, pureed; 3 tablespoons mustard powder; 1 tablespoon coriander powder; 1/2 teaspoon each turmeric, red chili powder, black pepper, and cumin powder; 1/4 teaspoon asafoetida (hing) and garam masala powder; 1/2 cup mustard oil (about 120 ml); 1 tablespoon panch phoron (Bengali five-spice mix) and 2 dried red chilies; Salt to taste

~Sushma Mishra Home Chef @sushmafoodandheart

Giridih Jharkhand

In Awadh, this dish is known as Achari Baingan, while in Hyderabad it's called Bagara Baingan or Bharwa Baingan. In our home, we call it Baingan Ki Kalonji. There are different ways to make it—sometimes the eggplant is stuffed with spices and cooked dry, and other times it's made with a flavorful gravy to enjoy with rice. I make it in a simple way that turns out delicious. Try making it this way and let me know how it turns out. I'm sharing the recipe here.

~Sushma Mishra Home Chef @sushmafoodandheart

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Ingredients

55 minutes

Serves 5 servings

1 1/8 poundseggplant (long and thin variety) (about 500 grams)
2tomatoes, pureed
3 tablespoonsmustard powder
1 tablespooncoriander powder
1/2 teaspooneach turmeric, red chili powder, black pepper, and cumin powder
1/4 teaspoonasafoetida (hing) and garam masala powder
1/2 cupmustard oil (about 120 ml)
1 tablespoonpanch phoron (Bengali five-spice mix) and 2 dried red chilies
Salt to taste

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Steps

55 minutes

1

Wash and clean the eggplants. Cut each eggplant in half, then make four slits in each piece without cutting all the way through so the top stays attached. Pat dry with a kitchen towel.
2

Heat oil in a deep pan over medium heat. Fry the eggplant pieces in batches until golden, then remove and set aside.
3

In the remaining oil, add the panch phoron, dried red chilies, and asafoetida. Once they start to crackle, add all the spice powders with a little water, mix well, and sauté in the oil.
4

Add the tomato puree and cook until the oil separates. For the gravy, add water and salt, mix, and bring to a boil.
5

Add the fried eggplant pieces, mix, and cook until it comes to a boil again. Turn off the heat. Serve hot with your favorite bread or rice.