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Baingan patiala (eggplant with cumin & nigella seeds)

Baingan patiala (eggplant with cumin & nigella seeds)

I love this Indian vegetable side, as it is deceptively simple to make, but the texture of the cooked eggplant and the flavors are just wonderful. Nigella seeds do not have such a strong flavour, but if this is an unusual way to eat eggplant for you, don't hesitate to try!
Recipe inspired from Vegan Richa's Indian Kitchen cookbook.

  • Ingredients

    • 2 tsp oil (9g)
    • 1/2 tsp cumin seeds
    • 1/2 tsp nigella seeds
    • 115g red onion, chopped small
    • 9g crushed garlic
    • 1 tsp ginger paste
    • 1/4 tsp turmeric
    • 1/4 tsp amchur powder
    • 1/4 tsp cayenne pepper
    • 320g eggplant, chopped in small cubes
    • 250g chopped tomatoes
    • 1/2 tsp salt

  • Instructions

    1. Heat up oil in a pan over medium heat, and fry cumin seeds, nigella seeds, and onions to tenderise them a little.
    2. Add eggplant, stir and cook for a few minutes.
    3. Add garlic & ginger, stir and cook for a 1-2 minutes.
    4. Reduce heat, cover with a lid and keep cooking, stirring regularly.
    5. Add spices, and mix well.
    6. Add tomatoes and keep cooking to soften them, stirring regularly. Cover with a lid if need be to help trap the steam inside and avoid scorching the pan.
    7. Turn off heat, add fresh coriander to taste, and serve with a dal and a rice dish.
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