Sumit & Priyanka Kapoor's Kalonji ke Baigan Recipe: A Taste of Hostel Life

Looking to elevate your comfort food game with a unique twist? Sumit & Priyanka Kapoor, popular food influencers, bring you a recipe for Kalonji ke Baigan that transforms humble eggplants into a flavorful delight. Inspired by a cherished memory from their hostel days and a friend's mom in Varanasi, this recipe not only redefines eggplant for skeptics but also celebrates the diversity of Indian flavors.

The Backstory: A Taste of Hostel Life

For Sumit & Priyanka, hostel life wasn't just about friendships; it was also a gateway to exploring India's rich culinary heritage.

The Varanasi Connection: This recipe is a tribute to a friend's mother from Varanasi, whose version of baigan completely changed their perception of the vegetable.

A Culinary Revelation: From being a mundane ingredient to a star of the dish, eggplant gets a flavorful makeover in this recipe.

Ingredients for Kalonji ke Baigan

Vegetables and Base:

• Mini brinjals (baigan) – 12
• Tomatoes – 4 large (boiled and puréed)
• Red onions – 2 medium (finely chopped)

Spices and Flavor Enhancers:

• Kalonji (Nigella seeds) – 1 tsp
• Garlic – 2-3 juliennes (finely chopped)
• Turmeric powder – 2 tsp
• Coriander powder – 3 tbsp
• Red chili powder – 1 tsp
• Sambhar masala – 2 tsp
• Kashmiri red chili powder – 1 tsp
• Salt – to taste
• Sugar – a pinch

Oil:

• Mustard oil – 3-4 tbsp

Step-by-Step Method for Kalonji ke Baigan

Prepare the Baigan: Slice the mini brinjals lengthwise, keeping them joined at the stem. Mix turmeric, coriander, and chili powder with salt and apply this mixture between the slices of brinjals.

Cook the Brinjals: Heat mustard oil in a wok or frying pan and cook the brinjals until tender. Remove and set aside.

Prepare the Tomato Purée: Boil the tomatoes, peel them, and blend into a thick purée.

Make the Gravy Base: In the same wok, heat mustard oil over medium heat. Add kalonji seeds and fry until they sputter. Add chopped onions and garlic, cooking until translucent.

Add Spices and Sauce: Stir in the tomato purée, sambhar powder, coriander powder, Kashmiri red chili powder, and a pinch of sugar. Season with salt and cook for 6-7 minutes, allowing the spices to infuse into the sauce.

Combine and Serve: Gently add the cooked brinjals to the gravy, taking care not to break them. Let them simmer for a few minutes to absorb the flavors. Serve hot with chapatis for a comforting and flavorful meal.

Why Kalonji ke Baigan Stands Out

• A Fusion of Flavors: The combination of kalonji, sambhar masala, and Kashmiri chili powder creates a unique balance of taste and aroma.
• Cultural Heritage: This recipe brings a slice of Varanasi's culinary magic, blending regional ingredients with timeless cooking techniques.
• Comfort Meets Elegance: Perfect for family dinners or special occasions, this dish adds sophistication to your everyday meals.

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Sumit & Priyanka Kapoor's Kalonji ke Baigan recipe is more than just food—it's a celebration of flavors, memories, and cultural connections. Whether you're a fan of eggplants or looking to explore new recipes, this dish promises to delight your taste buds and uplift your comfort food repertoire.

Try this recipe today, and bring a touch of Varanasi's culinary charm to your table!