Masala Baingan

Recipe by
Total Time:
1.25 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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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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.

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