Baingan Recipe- Authentic Eggplant & Besan Curry with Kasuri Methi

Last Updated on 6 months ago by Neha Deshmukh

Baingan Recipe: Authentic Eggplant & Besan Curry with Kasuri Methi

Hey everyone! Today, I’m sharing a recipe that’s been a family favorite for ages – Baingan, or as some call it, Eggplant Curry. It’s a comforting, flavorful dish that’s surprisingly easy to make. I first learned this recipe from my nani (grandmother), and it’s been a go-to ever since. It’s the kind of dish that just feels like home.

Why You’ll Love This Recipe

This Baingan recipe isn’t just another eggplant curry. It’s a beautiful blend of textures and aromas, thanks to the roasted eggplant, nutty besan (gram flour), and that incredible touch of kasuri methi. It’s a relatively quick dish, perfect for a weeknight meal, but flavorful enough to impress guests. Plus, it’s wonderfully versatile – serve it with roti, rice, or even naan!

Ingredients

Here’s what you’ll need to create this delicious Baingan curry:

• 3 tsp oil
• 6 Baingan (brinjal/eggplant)
• 2 tsp oil
• 1 tsp cumin (jeera)
• 1 Bay leaf (tej patta)
• 1 pinch Asafoetida (hing)
• 1 Onion
• 1 tsp Ginger garlic paste
• 2 tsp Besan (gram flour)
• 0.25 tsp Turmeric (haldi)
• 0.5 tsp Kashmiri red chili powder
• 0.5 tsp Coriander powder
• 0.25 tsp Garam masala
• 0.5 cup Water
• 1 cup Curd (yogurt)
• 0.5 tsp Salt
• 1 tsp Kasuri methi (dry fenugreek leaves)
• 2 tbsp Coriander leaves

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special:

• Kashmiri Red Chili Powder: Don’t skip this! It gives the curry a gorgeous, vibrant red color without making it overly spicy. It’s a game changer.
• Besan (Gram Flour): This isn’t just a thickening agent; it adds a lovely nutty flavor and a really satisfying texture to the curry.
• Kasuri Methi (Dry Fenugreek Leaves): Oh, the aroma! This is what truly elevates the dish. Crush it between your palms before adding it to release all those fragrant oils.
• Brinjal/Eggplant: You can use different varieties of brinjal. I prefer the long, slender Indian varieties, but globe eggplants work well too. Smaller brinjals tend to have fewer seeds and a milder flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 3 tsp of oil in a kadai (wok) or a deep pan. Add the sliced brinjals and roast them until they’re beautifully golden brown. This step is important – it removes some of the bitterness and gives the eggplant a lovely texture. Set them aside once they’re done.
2. In the same kadai, add another 2 tsp of oil. Once hot, add the cumin seeds and bay leaf. Let them sizzle for a few seconds until they become fragrant. Then, add a pinch of asafoetida (hing) – it adds a wonderful savory depth.
3. Now, add the chopped onion and ginger-garlic paste. Sauté until the onions turn translucent and slightly golden.
4. Time for the besan! Add 2 tsp of besan to the pan and roast it on low heat for about 5 minutes. This gets rid of the raw flour taste and gives the curry a richer flavor. Keep stirring so it doesn’t burn!
5. Add the turmeric, Kashmiri red chili powder, coriander powder, and garam masala. Mix everything well, ensuring the spices are nicely combined.
6. Pour in the water and whisked curd. This is where things need a little attention. Stir continuously on low heat to prevent the curd from splitting. Patience is key here!
7. Once the mixture starts to thicken, gently add the roasted brinjals and salt. Mix everything together carefully, making sure the brinjals are coated in the gravy.
8. Cover the kadai and let it simmer for about 5 minutes. This allows the brinjals to absorb all those wonderful flavors.
9. Finally, sprinkle the crushed kasuri methi and chopped coriander leaves over the curry. Give it a final mix and turn off the heat.

Expert Tips

• Roasting the Brinjal: Don’t skip roasting the eggplant! It really makes a difference in the final flavor and texture.
• Preventing Curd Splitting: Low heat and constant stirring are your best friends when adding curd. If it does split a little, don’t worry – it won’t affect the taste too much.
• Spice Level: Adjust the amount of Kashmiri red chili powder to your liking.

Variations

• Vegan Adaptation: Swap the curd for a plant-based yogurt alternative. Coconut yogurt works beautifully!
• Gluten-Free Adaptation: Ensure your besan is certified gluten-free.
• Spice Level Adjustment: For a milder curry, reduce the Kashmiri red chili powder. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptations: This Baingan is a popular dish during Navratri and Diwali, often served as part of a larger festive spread. My maasi (aunt) always makes a huge batch for Diwali!

Serving Suggestions

Serve this Baingan hot with chapati, roti, paratha, or even a side of fluffy rice. A dollop of fresh yogurt on the side is always a welcome addition.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What type of brinjal (baingan) is best for this curry?

While you can use globe eggplants, I recommend trying to find long, slender Indian varieties if possible. They tend to have a milder flavor and fewer seeds.

Can I make this curry ahead of time?

Yes, you can! The flavors actually develop even more overnight. Just reheat it gently before serving.

How can I prevent the curd from splitting during cooking?

Use low heat and stir continuously. Also, make sure the curd is at room temperature before adding it to the pan.

What is asafoetida (hing) and where can I find it?

Asafoetida is a pungent spice with a unique flavor. You can find it in Indian grocery stores, usually in powder or resin form.

Can I use a different type of flour instead of besan?

While besan is traditional, you could experiment with rice flour or chickpea flour as alternatives, but the flavor and texture will be slightly different.

Enjoy this Baingan recipe! I hope it brings a little bit of Indian home cooking to your kitchen. Let me know how it turns out in the comments below!