Baingan Ki Sabji | Baigan Ki Sabzi – Dhaba Style | Baigan Ki Recipe with detailed photo and video recipe. A healthy and straightforward dry curry or sabzi recipe prepared mainly with purple brinjal and spiced with homemade sabji masala, sambar or rasam powder. It is an ideal side dish or sabzi to your daily dinner or lunch, and can be relished with chapati or dal rice/rasam rice combination.
I have shared several versions of brinjal curries so far, but this is my personal favourite, and I prepare it very frequently. The main reason I like it is the ease of the recipe, which can be prepared within minutes. I prepare Baingan Ki Sabji whenever I run out of options and I’m in no mood for some fancy curries. There are several ways to prepare the baigan ki sabji recipe, and I even prepare it in various ways. In this, I have followed the South Indian style to prepare it. But it can also be prepared in North Indian and Western Indian styles. In North India, it is prepared similarly, but curry powder or Kitchen King Masala is added. Peanut powder can also be added, as is ready in western India, by adding some crushed peanut powder.
The recipe is straightforward, but some tips, recommendations, and serving suggestions are provided for Baingan Ki Sabji. Firstly, in this recipe, I have used only slices of brinjal, also known as eggplant, to prepare the dry curry. Alternatively, you can add a potato to the aloo baingan recipe and tomatoes to the baingan tamatar recipe. Additionally, you can also add grounded cashew paste with sautéed onions and tomato paste to prepare the aloo baingan masala recipe. It makes an ideal match for roti/chapati and also for steamed rice. Lastly, do not compromise with the oil, or otherwise, the brinjal may stick to the bottom and perhaps even burn.
Finally, I would like to highlight my other dry curries or sabji recipes collection from my blog with this post of baingan ki sabji. It includes recipes such as baingan masala, baingan fry, besan bhindi, mirch ki sabzi, papad ki sabzi, jeera aloo, soya chaap, cabbage poriyal, and bhindi fry. In addition, do visit my other similar recipe collections like,
About Baingan Ki Sabji – Brinjal Fry
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.
Video Recipe
Recipe Card for Baingan Ki Sabji
baigan ki sabji | baingan ki sabzi recipe | baigan ki recipe
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
Instructions
- 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.
- 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.
How to Make Baingan Ki Sabji with Step-by-step Photos
- 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.
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.
you have very nice videos. Which software you guys use to make videos.
we use cannon 750D camera for shooting videos..final cut pro software for editing it