Baingan Patiala (Spicy Stir Fried Eggplants)


Hooked on Heat is this amazing blog, & hooked to it I am. I am glad that Hooked on Heat got selected for the T&T, for this is what made me visit Meena for the first time.. She must have stopped blogging around the time I started, so I never got the opportunity to visit her till now.

Among all the delicious recipes, with tempting pictures,  Baingan Patiala, was the first one I made. ( I did a couple more; Tandoori Chicken Pops, Spicy Pepper Mushrooms – yet another one very similar to the way i make mine.  I am not sure I will be get the others  ready before the T&T due date). The reason that this particular recipe caught my attention was becoz, I have been making eggplant with Nigella seeds for quite sometime now, & I started cooking not from any recipe, but just some experiments in my kitchen.. I was happy to see someone else use the same but unusual spice with the eggplant. Meena’s method was slightly different & quicker..We all really loved it.


Zlamushka’s Tried and Tasted is hosted at Kits Chow this time, Hooked on Heat being the selected blog.
This recipe includes the simple ingredients – Eggplants, Onion, Tomato being the main ones with a few others & some spices. A very flavorful recipe, but extremely easy to cook in little time… If you are having guests in short notice or even for a quick dinner or potluck this is one great dish to make.


Baingan Patiala (Spicy Stir Fried Eggplants)


  1. 3 Long Chinese Eggplants/Brinjals/Aubergines, cubed
  2. 1 Onion, thinly sliced
  3. 2 Medium tomatoes, finely chopped
  4. 2-3 Green Chillies, finely chopped
  5. 1 tbsp Ginger-garlic paste ( I grated the ginger & minced the garlic)
  6. 1/2 tsp Cumin seeds
  7. 1/2 tsp Nigella/Kalonji seeds
  8. 1/4 tsp Dried Mango Powder (amchoor)
  9. 1/2 tsp Red Chilli Powder
  10. 1/4 tsp Turmeric Powder
  11. Salt
  12. 3 tablespoon Oil


Fry eggplant pieces in a large non-stick wok till lightly browned.  Set aside.

In the same wok, saute onions with nigella/kalonji and cumin seeds till soft and fragrant. Add in the dry spices, green chillies and ginger-garlic paste and fry for a few minutes.

Add the tomatoes and cook on medium heat till the mixture is almost dry and starts to give out oil from the sides.  (You will see the amount reduced too). Mix in fried eggplants, season with salt, and let cook a few minutes till eggplants are done through. Garnish with fresh chopped/cilantro.


Serve with Flatbreads or Rice.

Related Posts:

Eggplants with Poblano Peppers

Sweet & Spicy Vegetables

Thai Eggplant Massaman Curry

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