Skip to content
Back to your kitchen
Baingan Mustard-Pungent Oven Bake
🇮🇳 Indian Vegetarian

Baingan Mustard-Pungent Oven Bake

🇮🇳 Indian

A vegetarian Indian dish in the spirit of Koppal cooking — Baingan Mustard-Pungent Oven Bake brings a mustard-pungent touch with a classic oven bake finish. About 36 minutes from fridge to table.

Prep 11 min Cook 25 min Serves 4 Hard

Ingredients

  • Garam Masala1/2 tsp
  • Onion1, finely chopped
  • Cumin Seeds1 tsp
  • Coriander Powder1 tsp
  • Eggplant2 medium, cubed

Optional extras

  • Green Chili1-2, slit
  • Fresh Cilantro2 tbsp, chopped
  • Curry Leaves1 sprig

Instructions

  1. 1

    Assemble spices and chop vegetables before lighting the stove.

  2. 2

    Temper mustard seeds, curry leaves, and dried chilies in oil.

  3. 3

    Add onion and green chili; saute until soft.

  4. 4

    Stir in the main ingredient and powdered spices.

  5. 5

    Cook covered, stirring occasionally, until done.

  6. 6

    Squeeze lemon or fold in coconut if the style calls for it.

Chef's tip

Chop everything mise-en-place; the cook goes quickly once oil is hot.

Cook it with your pantry → Share this page: /dish/36997