Baingan Tikka Curry

My Delicious Baingan Tikka Curry Adventure

As a busy working mom, finding time to cook delicious and healthy meals can feel like a Herculean task. Weeknights are often a whirlwind of school pick-ups, homework battles, and the general chaos of family life. However, I refuse to compromise on flavour or nutrition, which is why I’ve developed a love for quick, flavorful recipes like this Baingan Tikka Curry. It’s a vibrant dish that bursts with incredible tastes, and thankfully, it’s surprisingly simple to whip up even on the busiest of days.

The beauty of this recipe lies in its versatility. I often adjust it based on what's in my pantry and the time I have available. Sometimes, I’ll use pre-made tomato paste to shorten the cooking time, and other times I’ll roast the eggplant in the oven instead of frying it – it’s all about adapting the recipe to my circumstances. The key is to embrace the process, enjoy the flavors and most of all, have fun creating a delicious meal for my family. That shared mealtime, laughing and catching up, is more precious to me than anything, and the fact that it's a healthy and tasty dish is just a wonderful bonus.

The aroma alone is enough to fill the kitchen with warmth and anticipation. The smoky char of the roasted eggplant, combined with the rich spices of the curry, creates a culinary symphony that dances on your taste buds. It's a dish that speaks of comfort, of family, and of the joy of creating something delicious from scratch. Each bite is a testament to the power of simple ingredients transformed into something extraordinary. And it’s all accomplished in a timeframe that respects even the busiest of schedules. So ditch the takeout menus and embrace the magic of home-cooked meals. You might surprise yourself with how easy it is to create culinary masterpieces, even amidst the everyday chaos of life.

This Baingan Tikka Curry is more than just a meal; it's a celebration of flavors, a testament to resourcefulness, and a symbol of love made visible through a simple, yet deeply satisfying dish. This recipe has become a staple in our house, and I hope it finds a place in yours as well. Let me know how it turns out if you decide to try it!

Ingredients: (Note: I often adjust these based on what I have available!)

• Brinjal (Eggplant)
• Yogurt
• Chickpea Flour
• Spices (Turmeric, Chili Powder, Coriander Powder, Garam Masala)
• Tomatoes
• Green Chilies
• Ginger
• Cumin Seeds
• Fenugreek Leaves
• Oil
• Salt
• Fresh Coriander (Cilantro)

Step-by-step

• To make Tikka- Take 300 gms of Brinjal, remove its green stalk and wash it. Chop it into the larger sized pieces.
• Take a bowl, add a ½ cup of curd, ½ cup of chickpea flour, a ½ teaspoon of salt, ½ teaspoon of turmeric powder, a ½ teaspoon of red chilli powder, a ½ teaspoon of coriander powder, ½ teaspoon of Garam Masala to it and mix them well.
• Add the chopped pieces in the Masala mixture and mix well for the marination.
• Keep it aside to set for 20 minutes.
• After 20 minutes, preheat a non-stick pan.
• Add 2 to 3 tablespoons oil in the pan and place the marinated pieces on it to fry.
• Fry them on the low medium flame until they appear brown from the bottom.
• Cook it for 3 to 4 minutes and then check it.
• They have become light brown from the bottom, we will flip them.
• Cook it for 3 - 4 minutes from another side too.
• The brinjal Tikka has cooked after 4 minutes so we will remove them on the plate.
• For the curry- Add 2 tablespoons of oil in the same pan and heat it.
• Add a ½ teaspoon of cumin seeds, ½ teaspoon of turmeric powder and a paste of 3 tomatoes, 2 green chillies, an inch of the ginger baton to it.
• Cook it on the medium flame and add a teaspoon of coriander powder, a ½ teaspoon of red chilli powder to it.
• Roast the Masala mixture until oil separates from it and there is a soothing fragrance.
• Stir the Masala mixture in intervals and cook for 5 minutes.
• Add a tablespoon of dry fenugreek leaves to it.
• Add the Tikka Masala mixture to it and roast for a while.
• Add ½ tsp of salt, some finely chopped green coriander to it.
• The gravy has boiled well, add Brinjal Tikka to it and cook for a minute.
• The Brinjal Tikka curry is ready to be served after a minute.
• Garnish it will finely chopped green coriander.
• Serving- You can serve it with Chappati, Paratha, Naan and rice.
• The prepared amount of the curry is enough for 3-4 members of a family.