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Author:
ai.villagelife5
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Baingan (Eggplant) Curry by Mini Chefs
A rustic and flavorful Baingan (Eggplant) Curry prepared by mini chefs in a village setting. This simple yet delicious dish combines tender eggplant pieces with a rich aromatic tomato and onion gravy, seasoned with traditional Indian spices. Perfect for a hearty vegetarian meal, served with rice or bread.
#Eggplant
#Baingan
#Curry
#Vegetarian
#Indian
#Desi Food
#Village Style
#Healthy
#Vegan Option
Fresh Eggplants and Ingredients
Recipe Information
12m
Prep Time
36m
Cook Time
48m
Total Time
3
Servings
Easy
Indian
English
Nutrition (per serving)
200
Calories
5g
Protein
25g
Carbs
10g
Fat
Aromatic Masala Cooking
Ingredients
Servings: 3
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Eggplant Simmering in Gravy
Instructions
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- Wash and chop the eggplants into medium-sized pieces. Immediately submerge them in water to prevent browning.5mPreview5mPreviewWash and chop the eggplants into medium-sized pieces. Immediately submerge them in water to prevent browning.
- Finely chop the onion, tomatoes, and green chilies. Crush the ginger and garlic to form a coarse paste.7m
Preview7mPreviewFinely chop the onion, tomatoes, and green chilies. Crush the ginger and garlic to form a coarse paste. - Heat cooking oil in a pan over medium heat. Add the chopped onions and sauté until they turn translucent and light golden brown.5m
Preview5mPreviewHeat cooking oil in a pan over medium heat. Add the chopped onions and sauté until they turn translucent and light golden brown. - Add the ginger-garlic paste and green chilies to the pan. Sauté for 1-2 minutes until their raw aroma disappears.2m
Preview2mPreviewAdd the ginger-garlic paste and green chilies to the pan. Sauté for 1-2 minutes until their raw aroma disappears. - Stir in the turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Cook for about 30 seconds, stirring continuously.1m
Preview1mPreviewStir in the turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Cook for about 30 seconds, stirring continuously. - Add the chopped tomatoes to the pan. Cook until they soften and the oil starts to separate from the masala, about 5 minutes.5mPreview5mPreviewAdd the chopped tomatoes to the pan. Cook until they soften and the oil starts to separate from the masala, about 5 minutes.
- Drain the chopped eggplants from the water and add them to the pan. Mix well to coat the eggplant pieces evenly with the masala. Add about 1/4 cup of water.3m
Preview3mPreviewDrain the chopped eggplants from the water and add them to the pan. Mix well to coat the eggplant pieces evenly with the masala. Add about 1/4 cup of water. - Cover the pan and let the curry simmer on low heat for 15-20 minutes, or until the eggplants are tender and cooked through. Stir occasionally to prevent sticking.18mPreview18mPreviewCover the pan and let the curry simmer on low heat for 15-20 minutes, or until the eggplants are tender and cooked through. Stir occasionally to prevent sticking.
- Garnish with fresh chopped coriander leaves just before serving.1m
Preview1mPreviewGarnish with fresh chopped coriander leaves just before serving.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
