Baingan Masala Recipe | Eggplant Masala Curry

Baingan Masala Recipe | Brinjal Masala Recipe | Eggplant Masala Curry with detailed photo and video recipe. A stuffed baingan recipe, stuffed with peanut and coconut masala, which is later cooked in a tomato- and onion-based sauce. It is an extremely popular eggplant recipe, ideally served with roti, naan, and chapathi, and even with jeer rice.

I have already shared a simple stuffed brinjal recipe, also known as ennegai or yennegai from North Karnataka. While I would say this recipe is an extension of it, which is basically with the same stuffing but simmered in a tomato-onion-based curry. I even prepare the sauce by mixing cashew paste, yoghurt, or both, but I skipped both in this. I personally like eggplant masala recipe without any creamy sauce, but if you prefer, you are more than welcome to add and experiment.

Furthermore, some important tips and suggestions for a perfect and tasty baingan masala recipe. Firstly, I highly recommend using small and tender eggplant or brinjal for this recipe. Also, make sure to cut the brinjal without tearing it, as this helps it hold the masala well. However, if you do not like the curry spicy, reduce the amount of chilli powder. Lastly, cook the brinjal over a low flame; otherwise, it may burn and remain undercooked inside.

Finally, I would like to introduce my other Curry Recipes Collection with this post of Baingan Masala Curry. This mainly includes stuffed bhindi recipe, bharwa karela, mirchi ka salan, bharwa bhindi, baingan bharta, vangi bhath, baingan bharta, and eggplant sambar. In addition, do visit my other recipe collections like,

• Snack Recipes Collection
• Curry Recipes Collection
• Rice Recipes Collection

About Baingan Masala Curry

Baingan Masala is a classic Indian curry that uses tender eggplants as its main ingredient and combines them with a tasty masala stuffing. The recipe needs fresh sesame seeds, roasted peanuts, onions, and tomatoes to create its aromatic filling. The chef makes deep cuts on each small eggplant to create spaces which will hold the filling. The chefs then prepare the stuffed eggplants by slow-cooking them, which makes them tender and allows them to absorb all the spices. A rich onion-and-tomato gravy surrounds the eggplants, transforming the dish into a comforting masala curry. Every bite brings together robust earthy spices with nutty flavours and a smooth mouthfeel. Small young eggplants work best because they cook evenly and remain tender throughout. The chef should use purple eggplants because they maintain their original shape while they take in the masala.

South Indian and Western Indian cooking use both sesame seeds and peanuts as essential components of their traditional recipes. The ingredients add body and richness, producing a distinctive nutty flavour that enhances the curry. You can prepare North Indian style flavours by eliminating these ingredients from your dish. The curry complements all three types of Indian bread: roti, chapati, and phulka. The dish pairs well with steamed rice, jeera rice, and ghee rice. The thick masala creates a perfect coating, which makes every piece of eggplant look beautiful in this dish. The cooking process helps the stuffed brinjals retain their shape while developing a soft, buttery texture inside. The dish provides a complete meal through its combination of spices, vegetables, and rich gravy. Baingan Masala has maintained its status as a classic dish which Indian households continue to prepare.

Fun Fact:

Many Indian households prepare stuffed brinjal curry with their own signature spice blend that passes down through generations. The humble purple eggplant absorbs spices so well that it is often called the perfect vegetable for stuffed masala recipes.

Chef Tips for Baingan Masala Curry

Classical Baingan Masala is a rich, stuffed eggplant curry filled with aromatic spices, peanuts, and sesame seeds. It pairs beautifully with roti, chapati, paratha and a variety of rice dishes.

1. Eggplant Selection: Select small, young purple eggplants with a fresh green stem. Tender eggplants cook evenly and absorb the masala beautifully.
2. Roasting: Roast the peanuts, sesame seeds and spices until aromatic. This develops a rich nutty flavour and enhances the stuffing.
3. Stuffing: Fill each slit eggplant completely with the prepared masala. Press the stuffing gently so it stays inside during cooking.
4. Cooking: Cover and cook the stuffed eggplants on low heat. Slow cooking softens the eggplants while preserving their shape.
5. Serving: Allow the curry to rest for a few minutes after cooking. The eggplants absorb the gravy and develop a deeper, richer flavour.

FAQs

1. Which eggplant works best for Baingan Masala?
   Small and tender purple eggplants work well for stuffed Baingan Masala. Choose fresh brinjals with smooth skin and firm green stems for even cooking.
2. How do I keep stuffed brinjal from breaking while cooking?
   Cut the eggplants carefully while keeping the stem and base intact. Cook them gently over low heat, turning them carefully as the masala thickens.
3. Can I make Baingan Masala without peanuts and sesame seeds?
   You can prepare Baingan Masala without peanuts and sesame seeds. Use onion, tomato, spices and a little cashew paste to create a rich gravy.
4. What can I serve with Baingan Masala?
   Baingan Masala pairs well with roti, chapati, paratha and phulka. You can also serve it with steamed rice, jeera rice or ghee rice.
5. How do I stop eggplant from turning bitter or dark?
   Use fresh and young eggplants for a pleasant flavour and soft texture. Place the cut eggplants in salted water until you are ready to stuff and cook them.

Video Recipe

Recipe Card for Baingan Masala Curry

Baingan Masala Recipe | Eggplant Masala Curry

HEBBARS KITCHEN

Try this baingan masala recipe for an authentic North Indian experience, featuring a delightful eggplant in a savory curry.

5 from 200 votes

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course curry

Cuisine Indian

Servings 6 Servings

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Ingredients

  

1x2x3x

• ▢ 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.

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Tried this recipe?Mention @HebbarsKitchen or tag #hebbarskitchen!

How to Make Baingan Masala with Step-by-step Photo Recipes

1. Firstly, take small and tender brinjal and cut X at the bottom.
   
2. Make sure to check there are no worms in it.
   
3. Also, soak them in water to prevent them from browning and reduce bitterness.
   

Onion Tomato paste:

1. Firstly, saute onions with 2 tsp of oil till they change colour.
   
2. Further add 1 tsp of ginger-garlic paste and continue to sauté.
   
3. Also add tomatoes and saute till the tomatoes turn soft and mushy.
   
4. Furthermore, add ½ tsp turmeric, 1 tsp coriander powder, ¼ tsp cumin powder, 1 tsp chilli powder, ½ tsp garam masala powder and salt to taste.
   
5. saute for a minute on low flame.
   
6. Transfer to a blender once cooled completely.
   
7. and blend to smooth paste without adding any extra water. keep aside.
   

brinjal stuffing recipe:

1. firstly, dry roast 2 tbsp sesame seeds till they turn slightly golden.
   
2. further add ½ cup coconut and continue to saute on low flame.
   
3. also add ¼ cup roasted peanuts, 1 tsp chili powder and salt.
   
4. saute for a minute.
   
5. and blend to coarse powder without adding any water.
   

baingan masala preparation recipe:

1. firstly, take the cut brinjal and stuff the prepared stuffing as much as possible.
   
2. and fry on medium flame with 3 tbsp of oil.
   
3. cover and simmer for 2-4 minutes.
   
4. Flip around and cook again, covered, for another 2 minutes.
   
5. cook the brinjal till they are half cooked.
   
6. further, take off and keep aside.
   
7. now in the same kadai add mustard seeds, methi and curry leaves.
   
8. allow to splutter.
   
9. further add finely chopped onions and saute well.
   
10. also add prepared onion-tomato paste and continue to saute.
    
11. saute till the paste thickens and oil separates from the mixture.
    
12. furthermore, place the stuffed and fried brinjals.
    
13. and pour tamarind water. to prepare tamarind water, soak a small ball sized tamarind in 1 cup of warm water for 30 minutes and squeeze well.
    
14. also add a piece of jaggery to enhance the flavour.
    
15. mix gently without breaking baingan.
    
16. Cover and simmer for 5 minutes.
    
17. Stir occasionally to avoid burning of the masala and brinjal.
    
18. also cover and cook till the brinjal gets cooked completely.
    
19. Finally, serve the baingan masala (brinjal masala) with chapathi or roti.
    

Notes

• Firstly, use small, tender brinjal for easy, uniform cooking.
• Further, adjust the spiciness to your preference.
• Also, adding jaggery is optional; however, it enhances the flavour.
• Finally, the baingan masala recipe, or brinjal masala recipe, tastes great the next day because it absorbs the masala well.