Badshahi Baigan

Recipe by
Total Time:
15-30 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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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 Badshahi Baigan

  • 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.

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