Hyderabadi Baingan Ki Sabzi

Prep Time: 5 minutes
Cook Time: 21-25 minutes
Serves: 4


  • 500- 600 grams egpglant (baingan/aubergine)
  • ¼ cup oil
  • Salt to taste


  • 1½ cups Desi Natural Dahi
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • Salt to taste
  • 2 tsps refined flour (maida)
  • 1 tsp panch phoran (mixture of mustard seeds, cumin seeds, fenugreek seeds, onion seeds/kalonji and fennel seeds/saunf)
  • 2 dried red chillies
  • ¼ tsp kasuri methi (dried fenugreek leaves)

To serve

  • Parantha or roti 


  1. Heat oil in a shallow non-stick pan. 
  2. Meanwhile, cut and discard the stem of the baingan and further cut into 1 inch pieces.
  3. Once the oil is heated and small bubbles appear at the bottom of the pan, add the baingan pieces slowly and mix well. Sprinkle a little salt and sauté.
  4. Sprinkle salt to taste, mix and continue to sauté for 5-6 minutes.  
  5. Meanwhile, to make the gravy mixture, take Desi Natural Dahi in a large bowl. Add turmeric powder, red chilli powder and salt to taste and whisk till smooth.
  6. Add refined flour (maida) and whisk again. Add ½ cup water and mix well.
  7. When the baingan pieces turn a light golden, drain them on an absorbent paper.
  8. Reheat the oil remaining in the pan. Once small bubbles appear at the bottom of the pan, add panch phoran and cook till the seeds crackle.
  9. Break the dried red chillies in half and add. Add the gravy mixture, mix and cook, stirring, for 4-5 minutes.
  10. Add the sautéed baingan pieces, mix and continue to cook, stirring, for 6-8 minutes. 
  11. Crush the kasuri methi (dried fenugreek leaves) and add to the baingan mixture, mix and take the pan off the heat.
  12. Transfer into a serving bowl and serve hot with parantha or roti