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1- medium sized
1 -medium sized Onion, finely chopped
1- medium sized Tomato, finely chopped
- Garlic, finely chopped
1 inch- ginger, piece finely chopped
3 -Green Chillies, finely chopped
2 tbsp- Oil
A pinch of
1 tsp- Chilli powder
3/4 tsp- Coriander powder
(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.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.