Baingan curry recipe/Quick Brinjal curry recipe

This quick Baigan curry is a simple and easy dish from Maharashtra made with eggplant, spices and ground peanuts. It is called as Vangyachi amti (curry) in marathi

Eggplant or Brinjals are called as baigan or baingan in Hindi and vangi or vangya in Marathi  For this Brinjal curry recipe, we need to use baby eggplant or small eggplant. This type is easily available in Indian grocery stores. If you still have to make this recipe and do not have baby eggplant, you then buy the regular eggplants and chop them and make this recipe.

This recipe comes to rescue on lazy day, when you want to have something quickly with rice or roti. As this curry is made in Pressure cooker, it hardly takes any time to cook. This is the recipe which I learnt from my aunt Mrs. U, who stays in Pune. Thanks to her for this yummy spicy curry.

The Baigan curry goes extremely well as a side dish with chapatis or jowar bhakris (sorghum flour flat bread). You can serve the curry as a side dish with rice or dal rice combo.

Step by step recipe of Brinjal curry recipe:

Wash the brinjals well.

Slit them into 4 without breaking them and soak in salted water until you do other preparations.

In a grinder add 2 green chilies, 1½ inch piece ginger and 4-5 garlic cloves. Grind them to paste.

In a pressure cooker pan heat oil, add ¼ tsp mustard seeds and ¼ tsp cumin seeds. Let them crackle. Add ¼ tsp asafoetida/hing.

Now add 6-8 curry leaves and the ground ginger garlic green chili paste.

Reduce the heat to low and fry the masala for 1 minute. Now add in ¼ to ½ tsp Red chili powder, ¼ tsp turmeric and 1 tsp dhaniya powder.

Stir and add the drained brinjals/eggplant.

Stir and add ground peanut and salt. Mix well and fry them for a minute until the brinjals are coated with masala.

Add in 1 cup water and stir.

Add ½ tsp garam masala and mix.

Cover the lid of pressure cooker. Cook on medium heat until 1 whistle. Then turn off the heat.

Let the pressure in the cooker settle down. Open the lid.

Check the taste and add more salt, red chili powder or garam masala, if required. Lastly add chopped coriander leaves and drizzle a tsp of lemon juice. Give a final stir. Serve hot.

Quick Brinjal curry/baingan sabzi recipe:

Brinjal curry recipe Prep time Cook time Total  10 min  10 min  20 min Brinjal curry – Spicy curry made with eggplant, spices and ground peanuts. AUTHOR: Monali RECIPE TYPE: side CUISINE: Maharashtrian SERVES: 3-4 INGREDIENTS (measuring cup used, 1 cup=237 ml) 6 brinjals/baingan/eggplants – small to medium sized (approx. 300 gm) 2 green chilies, chopped 4-5 small garlic cloves 1½ inch ginger 2-3 tbsp. Oil ¼ tsp mustard seeds/rai ¼ tsp cumin seeds /jeera 6-8 curry leaves ¼ tsp asafoetida/hing ¼ tsp turmeric powder ¼ to ½ tsp red chili powder (adjust as per taste) ½ tsp garam masala /goda masala (kala masala) 1 tsp dhania powder 2 tbsp. ground roasted peanuts 1 cup water 1 tsp lemon juice Few chopped coriander leaves for garnishing  DIRECTION Wash the brinjals, slit them into 4 without breaking them and soak in salted water until you do other preparations. Roast the peanuts on a pan till they become crisp and have few black spots on them. Once they cool down, grind the peanuts coarsely in a grinder or in a mortar and pestle and keep it aside. In a grinder add green chilies, ginger and garlic. Grind them to paste. In Pressure cooker pan heat oil, add mustard seeds and cumin seeds. Let them crackle. Add asafoetida Now add curry leaves and the ground ginger garlic green chili paste. Reduce the heat to low and fry the masala for 1 minute. Now add in Red chili powder, turmeric and dhania powder. Stir and add the drained brinjals/eggplant. Stir and add ground peanut and salt. Mix well and fry them for a minute until the brinjals are coated with masala. Add in 1 cup water and stir. Add garam masala and mix. Cover the lid of pressure cooker. Cook on medium heat until 1 whistle. Then turn off the heat. Let the pressure in the cooker settle down. Check the taste and add more salt. Red chili powder or garam masala, if required. Lastly add chopped coriander leaves and drizzle a tsp of lemon juice. Give a final stir.  SERVING SUGGESTION Serve this quick Brinjal curry hot with phulkas or as a side dish with rice or dal rice combo.