baigan ki sabji, baingan ki sabzi | baigan ki recipe

Baigan ki sabji is a veg curry cooked using brinjal commonly known with different spellings like baingan, baigan etc…

It is also called as eggplant and aubergine in different places. Brinjal is usually called in India and it is the known to us as the ‘king of all the vegetables’.

It iss large and can be made in various forms like it is used to make brinjal curry, vankaya fry, brinjal fry, bagara baingan and there are several hundreds of ways this vegetable can be made use of.

I would like to share with my viewers several other ways of making recipes using brinjal or baigan or baingan.

There are many more sabji recipes or veg curries on the blog to be tried such as lauki ki sabji, aloo sabzi, potato curry, veg kurma, cabbage sabzi, bhindi ki sabji, bhindi masala etc…

Here, this baigan ki sabji is made in the simplest way and also it is made just using baigan and I have not added any potatoes to it.

This sabji is made using pressure cooking method and one can make using slow cooking method too.

There are many ways in which brinjal appears like some appear round and purple, some have elongated shape and appear large and huge in size.

In India we get plenty of brinjals and every brinjal is useful in making several recipes.

It is also used in sambar recipes, rice recipes and many curry related recipes.

Brinjal is often not liked in taste as the taste of the vegetable gets bitter and different if not used properly.

There is an important point that should be noted while using this vegetable and that is always put the cut brinjals in salt water or sprinkle salt all over the baingan pieces inorder to avoid the bitter taste after cooking.

One should always look for fresh brinjals and we can make use of green color baingan or violet color baigan to make our recipes.

It is made using basic spices and sliced onions and tastes good with either roti or rice. Baigan ki sabzi is pressure cooked here and has a slight gravy texture which is perfect to serve with rice too.

Below is the baigan ki recipe made in a simple and quick way made just using brinjals. Here, I have used only ordinary small round brinjals and we can use long brinjals or the green brinjals too.

Using any kind of brinjal gives us a good taste and also the same procedure can be followed to make this sabzi.

 baigan ki sabji recipe below:

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baigan ki sabji, baingan ki sabzi | baigan ki recipe

Prep Time

20 mins

Cook Time

25 mins

Total Time

45 mins

 

A basic sabzi recipe made using baingan/brinjal and onions into it.

Course: Rice

Cuisine: North Indian

Servings: 4

Calories: 250 kcal

Author: Asiya

Ingredients

• 5-6 baigan/brinjals
• 2 tbsp oil
• 3 slit green chillies
• 2 onions finely sliced
• salt to taste
• 1/2 tsp red chilli powder
• 1/4 tsp turmeric powder/haldi
• 1/2 tsp roasted coriander seeds powder
• 1/2 tsp ginger garlic paste
• 2 tbsp freshly chopped coriander leaves
• 1 cup water

Instructions

How to cut and wash the brinjal:

1. Using a knife, chop off the head and discard the head.
2. Cut the brinjal into pieces of desired shape, I have cut the brinjal into two halves and then cut them into long slices.
3. Firstly, take a pressure cooker, into it, add oil and heat it.
4. Add the green chillies, sliced onions, cook the onions until they turn soft.
5. Add salt, red chilli powder, turmeric powder, ginger garlic paste, coriander seeds powder, mix well and cook until the masala is cooked well and until oil starts releasing.
6. Add the cut brinjal pieces into the cooked masala, mix well and cook for few minutes.
7. The vegetable should be cooked for about 5-6 minutes on medium to low flame.
8. Keep mixing in between.
9. Add about 1 small cup water and give a mix.
10. Add some freshly chopped coriander leaves into it.
11. Cover the pressure cooker lid and pressure cook it for about 2 whistles(if pressure cooker is not used, then, slow cook the brinjal until it is cooked completely.)
12. Reduce the steam of the cooker.
13. Remove the lid.
14. If there is any water in the sabji, cook it for few minutes without any lid.
15. Switch off the flame.
16. Serve hot with rice or roti.

Recipe Notes

1. If willing to add more aromatic flavors into the curry, we can also add a pinch of crushed kasoori methi or some fresh methi leaves and cook for 2-3 minutes at the end.
2. Here, we can also cut and add potatoes if one is interested in combining both the vegetables as the combination of aloo and baingan is amazing.
3. I would like to post another recipe of aloo baigan ki sabzi as a separate recipe as I keep writing down recipes.