Baingan Masala

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Baingan masala is a vegetarian Indian recipe which is usually eaten as a side dish with your main meal. The recipe is spicy and loved by all who like the Indian cuisine. With this quick and easy baingan masala recipe, you can learn how to make it at home using our easy recipe guide with elaborate steps.

To prepare this dish, you will need small sized brinjals. The key is to make vertical slits in the brinjal while keeping its lower part intact. The masala is made using spices like cumin, coconut flakes, red chili, ginger, garlic, garam masala and mustard seeds. Once you have prepared the masala, simply toss the brinjals in the pan and stew them till they are ready.

Baingan masala is best served with rice, chappati or bhakari.

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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  • 6 - small eggplants (brinjal)
  • 4-5 - garlic flakes
  • A small piece of ginger
  • dry coconut (copra) flakes
  • 2-3 tbsp - red chilli powder
  • 2 tbsp - roasted peanut powder
  • 3 tbsp - garam masala (optional)
  • a pinch of cumin seeds and mustard seeds
  • 2-3 tbsp - vegetable or peanut oil
  • Salt to taste

How to Make Baingan Masala

  • Make 4 vertical slits in each brinjal, keeping the lower portion intact.
  • Put them in salted warm water.
  • Grind garlic, ginger, coconut flakes, red chilli powder, garam masala, peanut powder and salt to form a smooth paste.
  • Remove the brinjals from water and place them on a plate.
  • Stuff the masala into the cut portion of the brinjals.
  • Heat a pan, add oil.
  • When the oil is hot, add the cumin and mustard seeds and let it splutter.
  • Place the brinjals in the pan and toss them in the oil.
  • Pour water as desired if curry is required or sprinkle just enough water for the brinjals to be cooked.
  • Cover with a lid.
  • Cook for 15-20 mins.
  • Serve hot with steamed rice or chapatti or even bhakari (Jowar/Bajri Bread).