🇮🇳 Indian Vegetarian

Eggplant Kadhai

Name: Eggplant Kadhai
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 tsp Garam Masala; 2 tbsp Tomato Puree; 1 tbsp Kasuri Methi; to taste Salt; 4 cloves, minced Garlic; 2 tbsp Ghee; 1, sliced Bell Pepper; 3, cut into batons Spring Onions; 2 large, cubed Eggplant

🇮🇳 Indian

Toasted spices, golden-seared Eggplant, and the classic kadhai rhythm — fry, splash, cover, reduce — builds a masala that tastes like it simmered all afternoon.

Prep 10 min Cook 7 min Serves 3 Easy

Ingredients

Garam Masala1 tsp
Tomato Puree2 tbsp
Kasuri Methi1 tbsp
Saltto taste
Garlic4 cloves, minced
Ghee2 tbsp
Bell Pepper1, sliced
Spring Onions3, cut into batons
Eggplant2 large, cubed

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Warm the oil in a kadhai until it ripples, then crackle the whole spices for a few seconds.
2
Add the Eggplant and brown it well, resisting the urge to stir too often — colour is flavour.
3
Stir in Ghee and Garlic, softening them into the spiced oil.
4
Season, add a splash of water, and simmer covered until the Eggplant is tender and the sauce has thickened.
5
Uncover and raise the heat for the last two minutes to reduce the masala until it clings to the Eggplant.
6
Rest for five minutes off the heat, garnish with coriander, and serve with bread or rice.

Chef's tip

A final squeeze of lemon just before serving lifts every other flavour.

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Watch how it's made

Video: Bharwa Baingan Recipe | Stuffed Brinjal Curry in Kadhai | Easy & Delicious Baingan Sabzi · on YouTube