Apart from its high nutritional value, baingan, also known as brinjal or eggplant, can be cooked into a number of dishes. It is considered the staple of the Indian kitchen and results in a rich and creamy variety. In this article, we’ll talk about the various Indian dishes that can be cooked with brinjal.
If you have been raised in an Indian household, you might have witnessed the extensive usage of Brinjal. Also known as baingan in Hindi, this vegetable has a purple hue, and when cooked, it turns black on the outside and soft on the inside. The raw brinjal is spongy with almost no taste.
Brinjal can be used in a number of preparations. It can be either baked, fried, or stewed. If you’re looking for brinjal in the local market, make sure you pick up smooth, unblemished skin. If they have wrinkles, it means that they’re past their time, and bruises indicate soft spots. Brinjal has high nutritional value. Rich in dietary fibre, brinjal promotes digestive health by aiding in regular bowel movements and preventing constipation. It is also a low-calorie vegetable, making it a suitable choice for individuals aiming to manage their weight.
Brinjal contains essential vitamins and minerals, including vitamin C, vitamin K, vitamin B6, folate, potassium, and manganese. These nutrients contribute to overall well-being by supporting immune function, bone health, and energy metabolism. Additionally, brinjal is a good source of antioxidants, particularly nasunin, which may help protect cells from oxidative stress. There are a variety of dishes that can be made with brinjal. In this article, we have listed some Indian dishes that you can cherish at home. Take a look at them:
This dish showcases the rich and smoky flavour of roasted eggplant. To prepare this dish, the eggplant is typically roasted over an open flame until the skin is charred, imparting a distinct smokiness to the flesh. The charred eggplant is then mashed and cooked with a mixture of onions, tomatoes, green chilies, and aromatic spices such as cumin, coriander, and garam masala. It is a hearty and flavourful dish that can often be served with roti or naan.
It is a delectable dish originating from the Kashmir Valley, where the baingan, or eggplant, is immersed in a flavourful yoghurt-based curry. The dish is a harmonious blend of contrasting tastes, marrying the creaminess of yoghurt with the earthy and slightly bitter notes of eggplant. The curry is infused with a medley of aromatic spices such as fennel, ginger, and asafoetida, which contribute to the distinctive Kashmiri flavour profile. The addition of dried mint and a touch of sweetness from jaggery or sugar further enhances the complexity of the dish. It is often served with steamed rice.
This is a North Indian dish that showcases the delightful pairings of potatoes and eggplant cooked in a spiced curry. Typically, diced potatoes and eggplants are cooked together with a blend of aromatic spices such as cumin, coriander, turmeric, and garam masala. The result is a harmonious mix of textures and flavours, with the potatoes providing a hearty and starchy base while the eggplants contribute a unique earthiness. It is garnished with fresh coriander, which provides a burst of freshness. It is well paired with naan or chapati.
It is a Bengali dish that exemplifies the culinary prowess of Bengal by featuring eggplants cooked in mustard-based curry. The dish is a harmonious marriage of tender eggplant chunks and a rich, pungent sauce made from ground mustard seeds, green chilies, and turmeric. The mustard imparts a distinctive and zesty flavour to the dish, creating a perfect balance between the mild sweetness of the eggplant and the boldness of the mustard. For tempering, nigella seeds are used. This dish is best accompanied by steamed rice.
It is a delightful dish that literally translates to stuffed eggplants. This flavourful preparation involves small eggplants being slit and filled with a seasoned stuffing that often consists of a mixture of spices like coriander, cumin, turmeric, and amchur, along with finely chopped onions and sometimes crushed peanuts. The stuffed eggplants are then cooked until tender in a spiced tomato or yoghurt-based gravy. This dish is well paired with chapati or naan.
This is a culinary masterpiece that hails from the rich and diverse cuisine of Hyderabad, India. This dish features small eggplants cooked in a luxurious and flavourful peanut and sesame seed-based gravy. The preparation involves a meticulous blend of spices, including cumin, mustard seeds, fenugreek seeds, and curry leaves, creating a symphony of aromatic flavors. The addition of tamarind and jaggery imparts a perfect balance of tanginess and sweetness to the dish. Bagara Baingan is often characterised by its rich and nutty undertones, owing to the generous use of ground peanuts and sesame seeds in the gravy. This dish is typically served with biriyani or steamed rice.
Beguni is a popular Bengali snack that tantalises the taste buds with its simplicity and crispiness. This delightful dish consists of thinly sliced brinjal coated in a spiced besan batter and deep-fried to golden perfection. The besan batter is seasoned with a blend of turmeric, chilli powder, and other spices, imparting a flavourful kick to the crispy beguni. The result is a crunchy and savoury snack that beautifully showcases the versatility of eggplant. This snack is usually found in the streetside stalls of West Bengal.