Go Back
–+ servings
indian-kalonji-baingan-recipe

Indian Kalonji Baingan Recipe

This is a delicious Indian recipe featuring eggplants (baingan) cooked with kalonji (nigella seeds) and a blend of spices.
Print Recipe Pin This
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Indian
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 500 g Eggplants cut into cubes
  • 2 tablespoon Oil
  • 1 teaspoon Kalonji (Nigella Seeds)
  • 1 teaspoon Cumin Seeds
  • 1 teaspoon Turmeric Powder
  • 1 teaspoon Red Chili Powder
  • 1 teaspoon Coriander Powder
  • 1 teaspoon Salt or to taste
  • 2 tablespoon Chopped Cilantro for garnish

Instructions 

  1. Heat oil in a pan over medium heat.
  2. Add kalonji and cumin seeds. Let them splutter.
  3. Add the cubed eggplants and stir well.
  4. Add turmeric, red chili powder, coriander powder, and salt. Mix well.
  5. Cover and cook on low heat for about 20-25 minutes, stirring occasionally, until the eggplants are tender.
  6. Garnish with chopped cilantro and serve hot.

Nutritional Value

Calories: 150kcal | Carbohydrates: 15g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 400mg | Fiber: 5g | Sugar: 5g | Vitamin A: 200IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 1mg

Keywords

Eggplant, Indian, Kalonji
Tried this recipe?Let us know how it was!