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- 1/2 kg
Chilli powder - 1.5 tsps
- 1 tsp
powder - 1 tsp
powder - 1.5 tsps
Ingredients for gravy:
4 tbsp - dry desiccated
3 - medium
2 - medium
1 stalk -
Salt to taste
pods, 2 - cloves, 1 inch piece - cinnamon)
1/2 tsp -
1/2 tsp - chilli powder
1/2 tsp -
1 tsp - dhaniya powder
Juice of 1/2
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.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.