If you are a fan of Aachari Baingan, then try this healthier and quick version of the original favorite in which the eggplant is deep fried. After many experiments, I came up with this recipe to maintain the taste and yet do away with the oil. For those very special occasions, I still revert back to the ‘old faithful’, but to feed my family on a normal basis, this one works great.
Ingredients:
Oil – 1 tbsp
Kalonji ( Onion Seeds) – ½ tsp
Saunf ( Fennel Seeds) – 1 tsp
Jeera ( Cumin Seeds) – ½ tsp
Rai ( Mustard Seeds) – ½ tsp
Haldi – ½ tsp
Ginger– 1 tsp (roughly crushed)
Garlic – 1 tsp (grated)
Diced tomatoes – 1, 14.5oz cans
Salt – to taste
Chili powder – ½ tsp or to taste
Eggplant – 4 long Chinese style, diced
Method:
1. Heat oil in a wok (Kadai) and put in all seeds- Onion, Fennel, Cumin and Mustard.
2. Once the Mustard Seeds sputter and the Jeera seeds get a golden color, add Haldi, Ginger and Garlic - sauté for a minute.
3. Add in tomatoes and cook covered, stirring frequently, till the mixture leaves oil.
4. Add in diced Eggplant, mix well and cook covered on medium heat till Eggplant looks done. Be careful not to overcook.
5. Season with Salt and Chili powder, mix well and serve hot.
Tips:
1. Be careful not to burn the tomatoes. Hover around the stove while this is cooking.
2. The secret to this recipe lies in the Tomatoes mixture cooking well, so have patience and enjoy the process.
Watch & learn:
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June 24th, 2007 at 11:15 pm
For someone that drools at the very mention of eggplant and one of the few that likes eggplant in my family, this recipe is god-sent. The very first time that I ate this dish, I fell in love with it. Thank you Anuja & Hetal for publishing. Don’t blame me if some of my friends start emailing you.
June 26th, 2007 at 2:58 am
Thanks for your e-mail and your feedback. Eggplant is a very underestimated vegetable and we are so glad to hear you liked this one.
Thanks again
Hetal & Anuja
ShowMeTheCurry team
July 8th, 2007 at 5:54 pm
I tried this recipe recently and it turned out really well. Eggplant is not my husbands fav vegetable, but I was surprised when he went for extra servings with this recipe.
This recipe is going to stay on my fav list.
Thanks.
August 15th, 2007 at 3:56 am
im an iranian living in dubai so i got used to the indian food here and i love it.. i have been trying out your recipes for my fiance who is from kerala and he is so hard to please but these days he cant wait to get back home just to try the new dishes i have prepared for him and for once he wont tell me my food doesnot have spices
thanks to you both..i love this show and i specially love this dish 
peace
September 21st, 2007 at 3:11 pm
I happened to stumble upon your site and now I am just hooked! Love your shows and recipes. Can’t wait to try them all
March 27th, 2008 at 4:19 pm
I would like to see some curry recipes that can be poured on rice. Also some more fish recipes in this website. I love the videos it is very straightforward and easy to follow. Thanks!! Keep up the good work!!
I love eggplant and that’s why I wanted to try this.
July 25th, 2008 at 9:35 pm
What is the reason to add salt after the cooking process?
Thanks a lot for all the wonderful recipes. I’m trying these Baingan right now!
July 26th, 2008 at 2:57 am
The reason we salt at the end is to avoid the eggplant from releasing too much water and becoming mushy. This dish is great when you can see the pieces of Eggplant and it is not a mushy dish.
Hope that helps. Enjoy!
July 28th, 2008 at 5:07 pm
Thanks Anuja! I used to cook it before by seasoning it with salt in the beginning, like everything else! And used to wonder why my baingan don’t turn out like the others. I used to think maybe because I use less oil. This time I followed your recipe and sure enough, that made a difference. This was the best baingain I’ve made so far! I didn’t have the long eggplant, so I used the big eggplants, but it was a fabulous dish! Next time I’ll use the long eggplants and I think the skin would not be as hard as it was this time.
August 13th, 2008 at 1:42 pm
hi hetal n anuja,both of u r doing a fabulous job,i luv ur recipes,they r easy to make n healthy,i luved this eggplant recipe,earlier we used to have only fried eggplants or bharta,but this one proved eggplant can be used as curry,thanx a lot,God bless u both,regards.
September 7th, 2008 at 1:54 pm
Hi, looking forward to trying this out. Thanks for sharing these wonderful recipes.
Do you mind suggesting alternatives for the onion seed and the fennel seed. For onion would onion, or onion powder work. I am hesitant about strong fennel flavors.
Thanks.
September 29th, 2008 at 11:04 pm
Thanks for all the recipes… Please keep posting!!
October 2nd, 2008 at 5:21 pm
hi mam!!
Can this be had with chappati unlike any vegges???
My husband says the usual egg plant that we get in american stores is not good. I dont know its specific name. But i did see this chinese egg plant that u mentioned a few days back here in a american store. Can i go ahead and buy it? Will it give that indian taste of “Brinjal”. Im a tamilian so,can i use this chinese eggplant in my regular sambar? I don like eggplant right from my childhood. But..trust me….this dish is so tempting…my mouth was literally watering !!
thank you,
Priya