Baigan Korma (Minced Eggplant Korma)
Fresh, aromatic, and comforting—perfect for a quick and delicious meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggplants (brinjals/aubergines) | 7 medium |
| Fresh Ginger (finely chopped) | 3 tsp |
| Garlic (minced) | 2 cloves |
| Onions (finely chopped) | 3 medium |
| Green Chilies (chopped) | 10 |
| Curry Leaves | 7-10 leaves |
| Fresh Coriander Leaves (chopped) | 10 sprigs |
| Mustard Seeds | 1 tsp |
| Turmeric Powder | 1/2 tsp |
| Salt | 2 tsp |
| Water | 3/4 cup |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 80.8 kcal |
| Total Fat | 4.9 g |
| Saturated Fat | 0.7 g |
| Cholesterol | 0 mg |
| Sodium | 785.2 mg |
| Carbohydrates | 9 g |
| Fiber | 1.6 g |
| Sugars | 4.2 g |
| Protein | 1.9 g |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Recipe Instructions
-
Prepare the Eggplants
Begin by washing the eggplants thoroughly. Avoid slicing or cutting them at this stage. Place the whole eggplants in a pressure cooker. Add water and cook on high heat for about 10 minutes or until the first whistle sounds. Once done, remove the eggplants from the cooker and set them aside to cool. -
-
Mash the Eggplants
Once the eggplants are cool enough to handle, remove the caps and peel off the skin. Mash the flesh with a fork or spoon until smooth, making sure to remove any seeds. Set this aside for later. -
Sauté the Aromatics
In a wok or large pan, heat oil over medium-high heat. When the oil is hot, add the mustard seeds. Allow them to crackle and pop for a few seconds. Then, add the chopped onions and sauté them until they turn golden brown. This process should take about 5-7 minutes. -
Add Spices and Herbs
Add the finely chopped ginger, minced garlic, green chilies, and curry leaves to the sautéed onions. Stir well and cook for another minute, letting the flavors combine and the spices release their fragrance. Add the turmeric powder and salt to the mix, continuing to cook for a further 1-2 minutes until the aroma becomes irresistible. -
Combine the Mashed Eggplants
Once the spices and aromatics are well combined, add the mashed eggplants to the wok. Stir the mixture thoroughly and let it cook for another 1-2 minutes, allowing the flavors to infuse into the eggplant. The combination of mustard seeds, curry leaves, and turmeric creates a deeply aromatic base for the dish. -
Finish and Garnish
Remove the pan from the heat and garnish with freshly chopped coriander leaves for a burst of freshness and color. -
Serve
Serve your Baigan Korma hot, alongside thin, soft Indian chapattis or any flatbread of your choice. This dish pairs perfectly with steamed rice as well, making it a versatile addition to any meal.
Recipe Notes
- Flavor Profile: This Baigan Korma is packed with bold flavors from the combination of mustard seeds, curry leaves, and turmeric, balanced by the natural sweetness of the eggplants.
- Variations: For a creamier texture, you can add a spoonful of yogurt or coconut cream just before serving.
- Serving Suggestions: Baigan Korma pairs beautifully with roti, paratha, or steamed basmati rice. It also makes a fantastic filling for wraps or sandwiches.
Baigan Korma is a comforting, flavorful dish that brings nostalgia and warmth to any meal. The smoky eggplant, sautéed onions, and aromatic spices come together to create a dish that is not only easy to make but also a treat for the senses. Perfect for both beginners and seasoned cooks, this recipe is sure to become a family favorite.
