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I love brinjals… roast ’em, bake ’em, sauté ’em, fry ’em, and they never disappoint.  
Here is a recipe I came up with that incorporates Nigella seeds (aka kalonji seeds).  The flavor of the Nigella seeds combined with the sautéed onions brings out the flavor of the brinjals.  I made this subzi during my lunch hour today while working from home 🙂 and it literally took me about 40 minutes to cook this dish, start to finish.  There is hardly any chopping, no garlic, no ginger, no tomatoes, it seriously is so easy!  My husband was so happy after this meal and wouldn’t stop raving about how good the brinjal subzi tasted. 

So ladies (and men), try this subzi the next time you want to whip up a quick meal without all the chopping.  Please leave your feedback.

NUTRITION: Brinjals are a very good source of Fiber and Vitamin B1.


INGREDIENTS:

  • Olive Oil – 2 tbsp
  • Nigella/Kalonji Seeds – 1 tsp
  • Cumin Seeds – 1 tsp
  • Turmeric Powder – 1/2 tsp
  • Onion – 1 medium (sliced)
  • Brinjals – 10 (sliced… demonstrated below)
  • Coriander Powder – 1 tsp
  • Red Chili Powder – 1 tsp
  • salt – to taste
  • Fresh Cilantro – chopped for garnish


DIRECTIONS:

1. Slice a medium onion.

2. Heat a pan on medium heat, add oil.  Once the oil is hot, add the nigella and cumin seeds.

3. Once the seeds begin to sizzle, add the turmeric powder.  Cook for 5 seconds or so.

4. Now add the sliced onions.  Combine.  Lower heat to dial #3.  Cook about 5 minutes until slightly golden.

5. In the meantime, get your brinjals. 

6. Slice them as follows:

7. Check on your onions.  Season with salt.  Combine.

8. Add the sliced brinjals.  Combine.

9. Add coriander powder, red chili powder and salt to taste.

10. Cover and cook for 25 minutes on low heat (dial #3).  Keep stirring every 7 minutes to avoid burning.

11. Once the brinjals are soft, fork tender, not chewy, the brinjals are cooked.  Adjust salt.  Turn off the stove.

12. Chop up some fresh cilantro for garnish.

13. You’ll love it, trust me! Serve with naan/paratha/roti with raita/yogurt on the side.

    Hi, I'm Nisha!

    A foodie passionate about bringing authentic Indian recipes and global flavors to your kitchen. I create dishes using simple, real ingredients, and seasonal produce. Join me on this soul-searching journey as I share "what's cooking" through my love for good food. I hope to inspire you to cook more at home, explore new flavors, and enjoy the process along the way.

    More about me

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    9 Comments

    1. Love how glossy and beautiful your eggplant subzi looks! I love brinjals in any form and have a number of preparations for them on my blog. Just joined your blog and would be really pleased if you would visit and join mine as well.
      Chumkie
      https://chumkieskitchen.blogspot.com/

      Reply

      1. Thanks Chumkie, glad you like the photos. I will check out your blog.
        Thanks for stopping by.

        Reply

    4. Hi Girl Foodie..

      That's so sweet of you, thank you! I put in a lot of time and effort on my blog, glad you like it. 🙂

      Honey, What's Cooking

      Reply

    5. I'm always on the look out for good Indian veggie dishes and this one looks like a serious winner.
      I just discovered your blog and it's brilliant! You have some really gorgeous looking recipes.

      Reply

    6. my mom made this recipe. considering I don't eat eggplant or brinjal, my sister and I really liked this dish.

      Reply

    7. Hi Marisa..

      You should gently toss the aubergines.. don't mess it with it too much, the more you do, they lose their shape.
      let me know.

      thanksssss
      -ngs

      Reply

    8. How do you get your aubergines looking so pretty? Mine always looks dull and dark (tastes good though, but not as appetising to look at as yours).

      Reply