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Badshahi Baigan

Recipe by
Total Time:
15-30 minutes
Serves:3
Rated 5 based on 100 votes
5
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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5

Ingredients

  • 300 gm - Brinjals
  • 1 cup - Curd
  • 2 - large onions, chopped
  • 2 - tomatoes, chopped
  • 2 tsp -chilli powder
  • 2 tsp - ginger-garlic paste
  • 1 tsp - coriander powder
  • 1 tsp - Garam Masala powder
  • 1 tsp - coriander leaves, chopped
  • 1/4 tsp - Turmeric powder
  • 1/4 tsp - cumin powder
  • Salt to taste
  • 1/4 cup - Ghee
  • For the garnish:
  • 1 - onion, sliced
  • 1 tbsp - Cashewnuts
  • 1 tbsp - Raisins

How to Make

  • Cut brinjals into 2.5 cm. thick slices.
  • Smear with salt and keep aside for 10 mins.
  • Wash and squeeze dry.
  • Heat ghee, fry cashewnuts, raisins and sliced onion till golden brown.
  • Remove from ghee and keep aside.
  • Fry the brinjals in the same ghee till tender. Remove.
  • In the remaining ghee fry the chopped onions till translucent
  • Add all the dry spices, ginger-garlic paste and chopped tomatoes and saute till the ghee separates.
  • Add curd, coriander leaves and salt, stir well.
  • Cook till the gravy thickens, add fried brinjals to the gravy and simmer for two mins.
  • Sprinkle the garnish on top and serve.