Kesariya Baingan Recipe - Saffron adds its special flavour to this brinjal curry

This recipe is from the book Marwari Vegetarian Cooking.

Main Ingredients : Saffron (kesar), Brinjal

Cuisine : Rajasthani

Course : Main Course_Veg

Kesariya Baingan

Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

Kesariya Baingan Recipe - How to make Kesariya Baingan


Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve :

Level Of Cooking : Easy


  • Saffron (kesar) a pinch

  • Brinjal 1 large

  • Oil 3 tablespoons

  • Onion chopped 1 large

  • Garlic crushed 2 cloves

  • Ginger chopped 1 inch piece

  • Cumin seeds 1 teaspoon

  • Thick yogurt strained 2/3 cup

  • Mango chutney 2 tablespoons

  • Salt to taste

  • Black pepper powder to taste

  • Fresh coriander leaves chopped 2 tablespoons


Step 1

Place saffron in a small bowl, add boiling water and leave to infuse for five minutes.

Step 2

Trim the stem off the brinjal, cut lengthways into quarters, then into half inch thick slices. Heat the oil in a large frying pan, add onion and sauté gently for three minutes.

Step 3

Add brinjal, garlic, ginger and cumin seeds and stir gently for three minutes. Stir in the saffron water, yogurt and mango chutney and cook gently for eight to ten minutes, stirring frequently, until the brinjal is cooked through and tender.

Step 4

Season with salt and black pepper powder, garnish with coriander leaves and serve hot.

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