Baingan Ki Sookhi Sabzi

Last Updated On: Mar 27, 2026 by Aarthi

Baigan ki sabzi is a simple and flavourful North Indian dish that is known for its rich masala and aromatic spices. This easy Rajasthani style baingan ki sookhi sabzi pairs beautifully with roti, rice, rasam or sambar rice and is perfect for everyday lunch, and dinner.

Baingan Ki Sookhi Sabzi

This is a quick stir fry brinjal dish with lots of flavours packed in it. This taste great with plain white rice and any gravy. I made some lovely rasam to go along with it, the meal was awesome. Try to cook the brinjals carefully, because it tends to go mushy so easily.

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About Baingan Ki Sabzi
Ingredients
Step by Step Pictures
Expert Tips
FAQ
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The base of this brinjal sabzi is a freshly ground paste made with coriander seeds, cumin seeds and green chillies. This fresh paste gives the authentic Rajasathani style aroma and flavour to the dish.

About Baingan Ki Sabzi

Baingan, also known as brinjal or Kathirikkai in Tamil, is a staple in many Indian kitchens. It is used to make popular dishes like baingan bharta, ennai kathirikai kulambu, biryani curry, brinjal sambar, poriyal and many more recipes.

While these recipes are delicious, they often include more ingredients, spices and cooking methods. On the other hand, this baingan sabzi is a fuss free recipe that keeps things simple.

With just a few basic ingredients, this Rajasthani brinjal recipe comes together in minutes and delivers a rich, delicious taste. It is perfect for anyone who enjoys making quick, easy and flavourful stir fry recipes.

The secret lies in the slow roasting of freshly ground masala with the brinjal. It allows the brinjal to absorb flavours perfectly using basic ingredients that create a deep, satisfying taste.

Whether served with dal, curd, rice, or roti, this sabzi bursts with traditional flavour in every bite.

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Ingredients

Brinjal : This is the main ingredient of the sabzi. Brinjal becomes soft while cooking and absorbs the flavours well. For an authentic Rajasthani taste, use purple brinjal.
Oil : Oil used to cook the brinjal and enhances the spices flavours.
Tempering spices : Cumin seeds and mustard seeds are tempered in oil to create a flavourful base for the sabzi.
Turmeric powder : Turmeric powder adds bright yellow color and a mild earthy taste.
Coriander leaves : Coriander leaves are added at the end for garnishing. It adds fresh flavour and makes the sabzi more colorful and appetizing.
Salt : Salt balances all the flavours in the sabzi.
Special Fresh masala : Coriander seeds, cumin seeds and green chilli are grinded into a fine paste with little water. This paste adds the authentic aroma and flavour to the sabzi. Adjust the quantity of green chilli according to your spice level.

Step by Step Pictures

Fresh Masala

1)Take coriander seeds, cumin seeds and green chillies in a blender jar.

2)Add little water and grind to a coarse paste. set this aside till needed.

Prepare brinjal

3)Slice brinjals into large slices. Choose small brinjal and cut them in quarters. Brinjal tends to turn dark quickly after cutting. To maintain its freshness, soak the chopped brinjal in salted water before cooking.

Tempering

4)heat oil in a kadai. Add in mustard and cumin seeds and let them splatter. Add in turmeric powder and mix that into the oil.

5)Add in the cut brinjal into the oil.

Making Brinjal Sabzi

6)Sprinkle salt into the brinjal and toss to combine.

7)Cover and cook the brinjal until it is tender.

8)This is how it looks after 5 minutes of slow cooking. It is cooked, yet holds its shape.

9)Add the ground fresh masala which we made earlier. Toss to coat the brinjal.

10)Cook uncovered for another 5 minutes on medium high heat. Let the brinjal gets slightly golden brown in colour.

11)Add in coriander leaves and mix well.

12)Brinjal sookhi sabzi is ready to serve.

Expert Tips

Choosing Brinjal - Always use fresh and tender brinjals. Old brinjals can taste bitter and may change the taste of the dish.

Chop before cooking - Brinjal tends to turn dark quickly after cutting. To maintain its freshness, soak the chopped brinjal in salted water before cooking.

For extra flavour - you can add vegetable like potato along with the brinjal to make it even tasty.

Don't over cook - Stir the brinjals carefully while cooking. Over stirring can turn mushy or break them down.

Storage - This baigan sabzi stays well in the refrigerator for 2 to 3 days. Let it cool completely before transferring to an airtight container. Reheat them gently in a pan or microwave until heated enough.

Serving - Baigan ki sookhi sabzi is a versatile recipe that you can enjoy with rasam rice, sambar rice or curd rice for a comforting meal. It also tastes good with roti, phulka or chapati.

FAQ

Q. How to remove bitterness from brinjal ?

Soak the chopped brinjal in salted water for 10 to 15 minutes before cooking. This reduces bitterness and keeps the color intact.

Q. How to make the sabzi slightly crispy ?

Cook the sabzi uncovered at the end on medium flame. So, the brinjals get roasted and develop a slightly crispy outer layer.

Q. Can I make it without grinding masala ?

Grinding fresh masala is the key to the rich flavour of the sabzi. Skipping this step will result in a less aromatic and less flavourful dish.

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About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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