Homemade Brinjal (Baingan) Recipe You Didn’t Know You Needed
Sometimes the best recipes aren’t the fancy ones — they’re the ones passed around in homes, made with love, and eaten with a big smile at the dinner table. Brinjal (or baingan in Hindi) is one of those humble veggies we all know, but when cooked the right way, it can taste absolutely magical. This recipe is straight from my kitchen — quick, simple, and full of flavors that come alive in under 30 minutes. No complicated steps, no five-minute videos to waste time. Just read, cook, and enjoy.
Ingredients (for 5–6 people)
- 8–10 fresh brinjals (baingan), washed and cut into four parts
- 4–5 onions, finely chopped
- 1–2 tomatoes, chopped
- 2 big spoons of oil (add more if needed)
- ½ tsp cumin seeds
- ½ tsp mustard seeds
- ½ tsp red chili powder
- ¼ tsp coriander powder
- ½ tsp black pepper powder
- ½ tsp turmeric
- Salt to taste
- 1 red chili (whole)
- 2 green chilies (whole)
- 1–2 big spoons curd
- 2 tbsp tomato puree (or ketchup if you prefer)
- 1 spoon green mint chutney (optional)
- 1 spoon soya sauce (optional)
- Water as required
Quick Recipe (Step by Step)
- Heat oil in a pan (about 2 big spoons).
- Add onions (4–5) and fry until they turn light pink.
- Add tomatoes (1–2) and cook until soft and mashy.
- Toss in cumin seeds, mustard seeds, 1 red chili, and 2 green chilies. Sauté well.
- Add the brinjal (baingan) pieces. Mix thoroughly.
- Add red chili powder, coriander powder, turmeric, black pepper, and salt. Stir well.
- Mix in curd (1–2 big spoons) and let it blend with the masala.
- Add tomato puree/ketchup, mint chutney, and soya sauce. Mix again.
- Cover with a lid and cook for 5 minutes on medium flame.
- Open, add water (half full frypan), and cook until brinjals are soft and oil separates.
- Taste, adjust seasoning, and add a bit more oil if required.
Your homemade brinjal (baingan) curry is ready — simple, quick, and loaded with flavor.
Serving Tip
Serve hot with rotis, parathas, or plain steamed rice. The curd and black pepper give it a smooth, slightly tangy-spicy twist that makes this dish feel comforting yet unique. For recipes like this, subscribe to our website now.
Nice recipe