This classic Banarasi dish, Kalonji Baingan, evokes warm memories of family meals in the narrow lanes of Varanasi. My mother‑in‑law, a native of Banaras, calls it “baingan ka achar” (brinjal pickle) for its tangy, spiced flavor. The tiny aubergines are slit and stuffed with a coarse mix of roasted coriander, cumin, nigella (kalonji), fennel and other pickling spices, then sautéed in mustard oil until tender. Each bite bursts with the earthy aroma of nigella and the sharp tang of amchur (dried mango) powder. Served hot with fresh chapatis or rice, this dry curry is a beloved North Indian side that brings the taste of traditional Banaras to any meal.
Ingredients
500 g baby brinjals (baby eggplants), washed and dried
3 tbsp mustard oil (or vegetable oil)
½ tsp panch phoron (Bengal five‑spice mix)
For the spice stuffing:
2 dried red chilies
1½ tbsp coriander seeds
1 tsp mustard seeds
1 tsp cumin seeds
1½ tsp nigella (kalonji) seeds
1 tsp fennel (saunf) seeds
½ tsp fenugreek (methi) seeds
¼ tsp ajwain (carom) seeds
½ tsp turmeric powder
1½ tsp amchur (dry mango) powder or 1 tbsp lemon juice
1 tsp Kashmiri red chili powder
½ tsp sugar
Salt, to taste
2 tbsp chopped fresh coriander leaves
Instructions
1. Roast the whole spices: Heat a dry skillet over medium heat. Add the dried red chilies, coriander seeds, mustard seeds, cumin seeds, nigella, fenugreek, ajwain and fennel seeds. Roast, stirring constantly, until the spices are golden and fragrant (about 2–3 minutes). Be careful not to burn them. Transfer to a bowl and let cool.
2. Grind and season the masala: Grind the cooled spices in a blender or mortar into a coarse powder. Mix in turmeric, amchur (or lemon juice), chili powder, sugar and salt. Set aside 1 tablespoon of this spice mix for later. Add 1–2 tbsp water to the remaining spice powder and stir into a thick paste that will bind well.
3. Stuff the brinjals: Slit each brinjal from top to bottom in a crisscross pattern, keeping the stem intact so it holds together. Gently open the slits and spoon the spiced paste into each eggplant, pressing it in firmly on all sides. Leave any extra paste for the end.
4. Temper the oil: In a wide, heavy-bottomed pan or kadai, heat the mustard oil until it just starts to smoke. Turn off the heat briefly, then reduce to medium-low and add the panch phoron (cumin, fennel, mustard, nigella, fenugreek seed mix). Let it splutter for a few seconds to release its aroma.
5. Pan-fry the stuffed brinjals: Carefully arrange the stuffed brinjals in the pan. Cover with a tight lid and cook on low flame for about 10–12 minutes. Turn the brinjals gently every few minutes so they brown evenly and don’t break apart. The covering steam‑cooks them through. (If the pan gets too dry, splash a little water under the lid to prevent burning.)
6. Finish with the masala: Once the brinjals are nearly tender, sprinkle the reserved 1 tablespoon of spice mix and a little extra salt over them. Gently toss or stir to coat, then cover again and cook 2–3 more minutes. Add the chopped coriander, mix lightly, and remove from heat.
7. Garnish and serve: Transfer the Kalonji Baingan to a serving dish. Garnish with a little more fresh cilantro if you like. This dish is best enjoyed hot, served with steamed rice or warm rotis.
Tips and Serving Suggestions
Choose tender brinjals: Small, firm baby eggplants work best. Slitting them without cutting through the stems ensures they hold the stuffing well. If large brinjals are used, you can score the sides more deeply to help the spices seep in.
Oil and spice: Mustard oil gives an authentic sharp flavor, but any neutral oil will do in a pinch. If you skip panch phoron, add a pinch more ajwain and nigella for complexity. Always cook on medium-low heat and keep the lid on so the brinjals steam and soften evenly.
Don’t crowd the pan: Give each stuffed brinjal space to fry slightly before covering. Overcrowding can make them mushy. A heavy pan distributes heat well and prevents burning.
Serving: Kalonji Baingan shines as part of a North Indian meal. It pairs beautifully with simple dal and warm flatbreads or rice. The tangy, pickle-like spices also go well with plain yogurt or a raita on the side. Leftovers store well; the flavors deepen if you reheat it gently the next day.
This Kalonji Baingan recipe brings a touch of Banaras home, weaving tradition into a humble vegetable. With every tangy, spiced bite of these stuffed baby brinjals, you taste the legacy of a family recipe that’s been lovingly passed down. Enjoy this warm, aromatic dish as part of your everyday feast – it’s sure to become a favorite in your kitchen too.
The Pinch of Masala 