(Above): Achari Baingan (eggplants) [Photo: Amar D. Gupta/Siliconeer]

Vegetarians can look forward to a hot and spicy evolution of eggplant in this recipe, writes Chef Sanjay Patel.


  • To be mixed into a marinade
  • 2 tbsp ginger-garlic paste
  • 1 tsp chili powder
  • 1/2 tsp turmeric powder
  • salt to taste
  • 1 tsp oil
  • Other ingredients
  • 2 cups eggplant, cut into 1” cubes
  • oil for deep frying
  • 1 tsp fennel seeds
  • 1 tsp mustard seeds
  • 1 tsp fenugreek seeds
  • 1 tsp nigella seeds (kalonji)
  • ½ tsp cumin seeds
  • ½ tsp asafoetida (hing)
  • 2 tbsp oil
  • ½ cup sliced onions
  • 1 tsp ginger-garlic paste
  • 1 tsp chopped green chilies
  • ½ tsp turmeric powder
  • ½ tsp chili powder
  • ½ tsp garam masala
  • ½ tsp dried mango powder (amchur)
  • salt to taste
  • ¾ cup yogurt, whisked well
  • ½ cup cream
  • 3 tbsp chopped coriander leaves


Mix ginger-garlic paste, chili powder, turmeric powder, salt and oil to form a paste (marinade) and keep aside.

Add eggplants to the marinade and keep aside for 15 minutes. Heat oil in a pan and fry the eggplants till golden brown.

Mix fennel seeds, mustard seeds, fenugreek seeds, onion, cumin seeds and asafoetida (hing) in a small bowl. Heat oil in a pan and add the mixture.

When seeds crackle, add onions, ginger-garlic paste and green chilies and sauté till the onions turn translucent. Add the turmeric powder, chili powder, garam masala, dry mango powder and salt and sauté for 2 minutes. Add yogurt, fried eggplants and fresh cream and mix gently. Cook for 3-4 minutes.

Garnish with coriander leaves and serve hot with rice or rotis.