Kasuri Baingan

Friday, September 05, 2008

The whole of last week was crazy for me. With the festival coming up & a lot of errands to run, I just could'nt find time to blog & I must say, I was missing reading some wonderful posts.
I have come up with another favourite of mine .. Kasuri Baingan

I chanced upon this recipe in another website & loved the idea of adding Kasuri Methi i.e. Dried Fenugreek Leaves instead of the fresh ones because it can be stocked in your pantry for months.

I am a Big fan of Kasuri Methi & I try adding a bit of it to most of the gravies. It adds that extra ZiNG to the dish.

Time Required: 25-30 Mins

You Will Need:

  • 2 cups of Eggplant chopped into big cubes - any variety will do
  • 2-3 tbsp of Kasuri Methi ( dried fenugreek leaves) -
  • 1 onion - finely chopped
  • 1 large tomato - chopped
  • A small piece of finely chopped ginger
  • 1 tsp cumin seeds
  • 1 tsp nigella seeds/kallonji
  • 1 tsp red chilli powder
  • 1 tsp garam masala
  • 2 green chillies - slit lengthwise
  • Salt as per taste
  • Oil
  • A pinch of sugar


  • Heat 1 tbsp of oil in a heavy bottomed pan, Once the oil heats up, Add cumin seeds & Nigella seeds
  • Once they pop & splutter, Add green chillies & chopped ginger
  • Add Onions & saute till they turn transparent.
  • Add tomatoes & saute for a minute
  • Add red chilli powder & fry till raw smell disappears
  • Add chopped eggplant cubes & saute for about 2 minutes. At this point you may need to add about 2 tsp of oil to saute the eggplants
  • Cover the lid & let it cook on low flame.
  • Keep stirring every few minutes to avoid burning the eggplants
  • When the eggplants are partially cooked, Add Kasuri Methi & mix well
  • Cook on low flame until the eggplants are completely cooked
  • Throw in the Garam Masala, a pinch of sugar & salt as per taste
  • Mix well & Serve with Garam Rotis

Enjoi !!!

This is my entry for the event, Herb Mania - Fenugreek hosted by Red Chillies .. Thanks for hosting :)

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