Ingredients

• Small Brinjal - 1/2 kg
• Chilli powder - 1.5 tsps
• Turmeric powder - 1 tsp
• Jeera powder - 1 tsp
• Dhania powder - 1.5 tsps
• Tamarind extract
• Ingredients for gravy:
• 4 tbsp - dry desiccated coconut
• 3 - medium onions
• 2 - medium tomatoes
• Oil
• Mustard seeds
• 1 stalk - curry leaves
• Salt to taste
• A pinch: garam masala powder
• Whole garam masala (4 - cardamom pods, 2 - cloves, 1 inch piece - cinnamon)
• For marinade:
• 1/2 tsp - turmeric powder
• 1/2 tsp - chilli powder
• 1/2 tsp - jeera powder
• 1 tsp - dhaniya powder
• Juice of 1/2 lemon
• Ginger-garlic paste - to taste

How to Make Masala Baingan

• Wash and slit brinjal into four pieces vertically, attached at the stem.
• Mix together with the ingredients for the marinade and keep aside to marinate for 30 minutes.
• Roast the desiccated coconut with 1 sliced onion in a little oil and grind to a fine paste.
• Saute whole garam masala in a little oil and make a fine paste.
• In a kadai, heat 4 tbsps oil, then add mustard seeds, curry leaves, 2 sliced onions and fry a little.
• Then add 2 tsps ginger garlic paste and fry for a while.
• Add coconut onion paste and fry to thicken the gravy.
• When oil separates, add sliced tomatoes and salt.
• Add turmeric powder, dhaniya powder, jeera powder and red chilli powder. Fry well until all the masalas are cooked properly.
• Add the marinated brinjal to the mixture and stir well.
• Add 3 cups of water, add 1/2 tsp sugar and the tamarind extract. Stir it well.
• When it starts to boil, cover and cook the brinjals on low fire for about 20 minutes.
• When brinjals are cooked, sprinkle a bit of garam masala powder and coriander leaves on top. Turn off the heat and leave it covered for another 5 minutes.
• The masala brinjal is ready to serve with hot rotis or rice.