Eggplant Stew (Banjaan Charikari)

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Prep Time: 5 Min Cook time: 10 Min


  • Eggplant3
  • Garlic, pasted7
  • Green chili, pasted7
  • Cayenne peper1 tablespoon
  • Coriander powder1 tablespoon
  • Paprica1 tablespoon
  • Salt To Taste
  • Onion, chopped2
  • Tomatoes, finely chopped4
  • Vegetable Oil1/4 cup
  • Mix Curd1/2 cup
  • Dried Mintsome
  • Coriander, choppedsome


  1. Mix curd recipe Click Here.
  2. Dried Mint recipe Click Here.
  3. Fry onion with oil in a large pot until lightly brown.
  4.  Add in tomatoes and cook until they are soft, and you have a nice gravy. Season with salt, coriander powder, paprika, cayenne.
  5. Slit the eggplants from the center into two - four.
  6. Mix garlic, chili, and a little salt together, and rub the garlic, chili mixture on each slit of eggplants.
  7. Place the stuffed eggplants on tomatoes gravy or place the stuffed eggplants in a large cooking pot and pour the tomato gravy on stuffed eggplants.
  8. Pressure cook the eggplants for 5 minutes or cook on low heat until the eggplants are nicely done.
  9. Serve with mix curd and sprinkled dried mint & coriander.

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