Dhaba-Style Baingan (Eggplant) Curry

Ingredients

• 10 pieces Kashmiri Red Chilies (large, mild heat and bright color)
• 2 tablespoon Coconut Paste (freshly ground coconut)
• 2 tablespoon Whole Coriander Seeds (roasted before grinding)
• 3 tablespoon Roasted Peanut Powder (roasted peanuts ground fine)
• 1.5 teaspoon Sesame Oil (adds nutty aroma)
• 4 pods Cardamom Pods (green, whole)
• 1 piece Raw Tamarind (small piece (~1 tsp pulp), optional for tang)
• 1 teaspoon Fenugreek Seeds (dry roasted)
• 4 pieces Black Peppercorns (whole)
• 4 pieces Cloves (whole)
• 1 teaspoon Salt (adjust to taste)
• 1 tablespoon Cooking Oil (neutral oil for frying)
• 1 teaspoon Ginger (fresh, grated)
• 1 piece Green Chili (finely chopped, adjust heat)
• 0.25 cup Onion (grated fine)
• 0.25 cup Plain Yogurt (full‑fat, well‑beaten)
• 0.5 cup Water (for initial cooking, extra as needed)
• 2 pieces Eggplant (medium, cut in half and slit halfway through each half)

Instructions

1. Grind Whole Spice Mix

   In a mixer or grinder, combine Kashmiri red chilies, coconut paste, roasted coriander seeds, roasted peanut powder, sesame oil, cardamom pods, raw tamarind piece, fenugreek seeds, black peppercorns, cloves and salt. Grind to a fine powder.

   Time: PT10M

2. Temper the Masala

   Heat 1 tbsp cooking oil in a heavy‑bottomed pan over medium heat. Add the ground spice mix and 1 tbsp Kashmiri red chili. Fry, stirring continuously, until the oil begins to separate from the masala (about 1‑2 minutes).

   Time: PT5M

   Temperature: Medium heat

3. Sauté Aromatics

   Add grated ginger, chopped green chili and the grated onion to the pan. Sauté until the onion turns golden brown and the raw smell disappears.

   Time: PT5M

   Temperature: Medium heat

4. Incorporate Yogurt

   Lower the heat to medium‑low and stir in the beaten yogurt. Cook, stirring continuously, until the yogurt thickens and the oil again separates from the mixture.

   Time: PT5M

   Temperature: Medium‑low

5. Add Initial Water

   Pour in ½ cup water, bring the gravy to a gentle simmer, and let it cook for a couple of minutes.

   Time: PT3M

   Temperature: Medium

6. Introduce Ground Spice Powder

   Add the freshly ground spice powder from step 1 to the simmering gravy. Stir well to dissolve the powder completely.

   Time: PT2M

   Temperature: Medium

7. Adjust Consistency

   Add additional water as needed (about 1½‑2 cups total) to achieve a thick but pourable consistency. Keep stirring.

   Time: PT2M

8. Prepare Eggplant

   While the gravy is simmering, cut each eggplant in half lengthwise. Make vertical slits halfway through each half without cutting all the way through; keep the skin on to hold shape.

   Time: PT5M

9. Cook Eggplant in Gravy

   Gently place the slit eggplant pieces into the gravy. Add a splash of water if the pan looks dry, cover, and cook on low heat until the eggplant is tender and has absorbed the masala (about 15 minutes).

   Time: PT15M

   Temperature: Low heat

10. Finish and Serve

    Check seasoning, adjust salt if needed, and optionally garnish with freshly chopped coriander. Serve hot with bajra roti or steamed rice.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

15 g

Fat

15 g

Fiber

5 g