Authentic Baingan Sabzi Recipe – Easy Indian Eggplant Curry

Last Updated on 2 months by Neha Deshmukh

Authentic Baingan Sabzi Recipe – Easy Indian Eggplant Curry

Hey everyone! If you’re anything like me, you absolutely love a good, comforting Indian sabzi with roti. And today, I’m sharing one of my all-time favorites: Baingan Sabzi – a simple yet incredibly flavorful eggplant curry. I first made this when I was just starting to learn to cook, and it quickly became a staple in my house. It’s easy enough for a weeknight meal, but tastes like something special. Let’s get cooking!

Why You’ll Love This Recipe

This Baingan Sabzi is more than just a recipe; it’s a hug in a bowl! It’s packed with flavor, surprisingly easy to make, and uses ingredients you probably already have in your pantry. Plus, it’s naturally vegan and gluten-free, making it a great option for everyone. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to make this delicious Baingan Sabzi:

• 5-6 baigan/brinjals (about 600-700g)
• 2 tablespoon oil (60ml)
• 3 slit green chillies
• 2 medium onions
• ?? teaspoon red chilli powder (adjust to taste – about 1/2 to 1 tsp)
• ?? teaspoon turmeric powder (about 1/2 tsp)
• ?? teaspoon roasted coriander seeds powder (about 1 tsp)
• ?? teaspoon ginger garlic paste (about 1 tsp)
• 2 tablespoon freshly chopped coriander leaves
• 1 cup water (240ml)

Ingredient Notes

Let’s talk ingredients! Brinjals (eggplant) come in so many varieties. I prefer the long, slender Indian varieties, but globe eggplants work just fine too.

When it comes to oil, traditionally, many families in North India use mustard oil for a lovely pungent flavor. However, vegetable oil or any neutral oil works perfectly well if you prefer.

And about those spices? Roasting your coriander seeds really elevates the flavor. Just dry roast them in a pan until fragrant, then grind them into a powder. It makes all the difference! Don’t be shy with the ginger-garlic paste either – it’s the backbone of so many Indian dishes.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, trim the brinjals by removing the stems and cutting them into halves, then slice them into long pieces. This helps them cook evenly and absorb all those lovely flavors.
2. Heat the oil in a pressure cooker over medium heat. Add the slit green chillies and sliced onions. Sauté until the onions soften and turn golden brown – this is where the flavor starts building!
3. Now, add the salt, red chilli powder, turmeric powder, ginger garlic paste, and coriander powder. Cook for a couple of minutes, stirring constantly, until the masala releases its beautiful aroma and the oil starts to separate.
4. Add the brinjal pieces to the masala. Mix well, ensuring every piece is coated in that flavorful spice blend. Cook for 5-6 minutes on medium-low heat, stirring occasionally.
5. Pour in 1 cup of water and add the chopped coriander leaves. Give it a good stir to combine everything.
6. Seal the pressure cooker and cook for 2 whistles. Then, turn off the heat and let the pressure release naturally. This is important – don’t force it!
7. Once the pressure has released, open the cooker and check the consistency. If there’s excess water, simmer uncovered for a few minutes until the sabzi reaches your desired consistency. I like mine slightly saucy.

Expert Tips

• Don’t overcrowd the pressure cooker: If you have a lot of brinjals, cook them in batches.
• Adjust the spice level: Feel free to add more or less red chilli powder depending on your preference.
• Salt is key: Don’t skimp on the salt – it really brings out the flavors.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: It’s naturally gluten-free too.
• Spice Level: For a milder flavor, reduce the red chilli powder. For a spicier kick, add a pinch of cayenne pepper. My friend, Priya, loves to add a dash of garam masala at the end for extra warmth.
• Festival Adaptations: During Navratri or Vrat (fasting periods), you can skip the onions and garlic for a satvik version.

Serving Suggestions

Serve this Baingan Sabzi hot with roti, paratha, or rice. A side of cooling yogurt or raita is always a good idea! It also pairs beautifully with a simple dal.

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

1. What type of brinjals work best for this sabzi?

Long, slender Indian varieties are traditional, but globe eggplants work well too. Just adjust the cooking time slightly if needed.

2. Can I make this sabzi without a pressure cooker?

Absolutely! You can cook it in a deep pan or pot, but it will take longer – about 45-60 minutes. Make sure to cover the pan and stir occasionally to prevent sticking.

3. How do I prevent the baingan from becoming bitter?

Salting the brinjals before cooking can help reduce bitterness. Sprinkle the sliced brinjals with salt and let them sit for 15-20 minutes, then rinse and pat dry before adding them to the masala.

4. What is the best way to roast coriander seeds for the powder?

Dry roast them in a heavy-bottomed pan over medium heat, stirring constantly, until they become fragrant and slightly darker. Be careful not to burn them!

5. Can I add other vegetables to this baingan sabzi?

Definitely! Potatoes, tomatoes, or even peas would be delicious additions. Just adjust the cooking time accordingly.

Enjoy this Baingan Sabzi, and let me know how it turns out for you! Happy cooking!