Baigan Masala

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1- medium sized brinjal (Eggplant)
  • 1 -medium sized Onion, finely chopped
  • 1- medium sized Tomato, finely chopped
  • 2 cloves - Garlic, finely chopped
  • 1 inch- ginger, piece finely chopped
  • 3 -Green Chillies, finely chopped
  • 2 tbsp- Oil
  • 1 tsp- Mustard seeds
  • 1/2 tsp- Turmeric powder
  • A pinch of Asafoetida
  • 1 tsp- Chilli powder
  • 3/4 tsp- Coriander powder
  • 1/2 tsp- Jeera powder
  • Cilantro (Coriander leaves for garnishing)

How to Make Baigan Masala

  • Cut eggplant into small cubes. Heat oil, add mustard seeds, asafoetida and turmeric powder.
  • Once the mustard seeds start spluttering, add ginger, garlic, green chillies, and onion and stir fry till the onion becomes slightly tender. Add tomatoes and fry again for a minute.
  • Add the eggplant to the mixture; saute and cover with a lid and cook under low fire till the eggplants become soft (keep stirring in between so that eggplants get cooked evenly).
  • Add salt, chilli, coriander and jeera powders and cook for about 5 minutes without covering the lid. Remove from fire.
  • Garnish with chopped cilantro. Serve hot with parathas or rice.