White Baingan Ka Naya Tarka Recipe By Lazzatain
"White Baingan Ka Naya Tarka" is a unique, modern take on a traditional eggplant curry, using white eggplants for their mild flavor and creamy texture. This recipe incorporates a yogurt-based white gravy, delicately flavored with garlic, cumin with a fresh aroma and depth. It's perfect for both weekday meals and special dinner parties.
- 1/2 kg White eggplants
- 1/4 cup oil
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 tablespoon ginger & garlic paste
- 1/2 teaspoon salt
- 1 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- 1/3 cup yogurt
- green chilies & green coriander (for garnish)
- Prepare the White Eggplant (Brinjal):
Wash and pat dry white brinjals (eggplants). Cut them into medium-sized. Keep them uniform for even cooking.
- Prepare the Base in a Cooking Pan:
In a deep pan or kadhai, heat oil on medium heat. Add the following spices to the hot oil:
cumin seeds
fennel seeds
ginger & garlic paste
salt
red chili powder
turmeric powder
Stir everything together. Cook this mixture for 5–6 minutes on low flame. Add yogurt. Gently stir for a while.
- Add Brinjals and Cook:
Add chopped white brinjal. Cover and cook on low flame for about 15–20 minutes or until the brinjals are tender and fully cooked. Stir occasionally to avoid sticking.
- Garnish:
Garnish with green chilies & green coriander. White eggplant is ready!
- Serve:
Serve hot with naan, roti, or jeera rice.