baingan masala recipe | brinjal masala recipe | eggplant masala curry
easy baingan masala recipe | brinjal masala recipe | eggplant masala curry
Servings 6 Servings
Ingredients
- 6 small sized purple brinjal / baingan / eggplant
- 3 tbsp oil
- ½ tsp mustard seeds / rai
- ¼ tsp methi / fenugreek seeds
- few curry leaves
- 1 onion finely chopped
- 1 cup tamarind water
- ½ tsp jaggery / gud optional
- 2 tbsp coriander leaves finely chopped
for onion-tomato paste:
- 2 tsp oil
- 1 onion thinly sliced
- 1 tsp ginger garlic paste / adrak lasun paste
- ½ tsp turmeric powder / haldi
- 1 to mato finely chopped
- 1 tsp coriander powder / daniya powder
- ¼ tsp cumin powder / jeera powder
- 1 tsp kashmiri red chili powder / lal mirch powder
- ½ tsp garam masala powder
- salt to taste
for stuffing:
- 2 tbsp sesame seeds / til
- ½ cup coconut fresh / desiccated / dry
- ¼ cup peanuts / groundnuts roasted & peeled
- 1 tsp kashmiri red chili powder / lal mirch powder
- salt to taste
Instructions
- firstly, take the cut brinjal and stuff the prepared stuffing.
- and fry on medium flame with 3 tbsp of oil.
- cover and simmer for 2-4 minutes or till they are half cooked.
- further, take off and keep aside.
- now in the same kadai add mustard seeds, methi and curry leaves.
- allow to splutter.
- further add onions and saute well.
- also add prepared onion-tomato paste and continue to saute.
- furthermore, place the stuffed and fried brinjals.
- and pour tamarind wate add a piece of jaggery.
- mix gently, cover and simmer for 5 minutes.
- stir occasionally and cook till the brinjal gets cooked completely.
- finally, serve baingan masala with chapathi or roti.