Masala Baingan

Recipe by
Total Time:
1.25 hours
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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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.