Baingan Masala Recipe
This mouthwatering Eggplant Curry (Baingan Masala), use to be the ideal way of turning your garden vegetables into an incredibly tasty plant-oriented meal. With dices of soft eggplant coated with caramelized aromatics and spices, you’ll wish to keep a small piece of naan for sopping up till the last bit of this curry.
If you don’t cook very frequently with eggplant, do go ahead and pick yourself a few of these gorgeous purple veggies the next time you see them, and it does not have to be the Indian eggplant/ brinjal, the large regular eggplants work well with this recipe too. Do remember – they don’t stay purple for very long, as the cooked eggplant turns greenish in color. So admire them while you still can and then get cooking!
Baingan Masala Recipe
Ingredients
- 15 Nos Medium sized Indian variety brinjals or 2 large eggplants
- 3 tbsp Cooking oil
- 1 tbsp Mustard Seeds
- 1 tbsp Urad Seeds
- 1/4 tbsp Asafoetida (Hinge)
- Curry Leaves
- 1 Onion Finely Chopped
- 1/2 tbsp Turmeric Powder
- 1 tbsp Dhaniya Powder
- Salt
Instructions
- Heat oil in a pan, add the mustard, urad seeds and curry leaves.
- Let the mustard seeds pop (to prevent the urad seeds from burning, add the mustard and urad only when the oil is hot so you don’t have to wait very long for the popping).
- Add the chopped onions, asafoetida and some salt to help cook the onions faster.
- Cook on med heat until the onions start turning golden brown.
- Add the cut tomatoes and eggplant, together with all ground spices (coriander, turmeric, chili powder). You can add additional salt if required.
- Mix all the vegetables and spices together.
- Cook with lid on for 10-15 minutes on medium heat, stirring occasionally, until the tomatoes are mushy and the eggplant is almost cooked. The quantity reduces by almost half.
- Cook without the lid for another 10 minutes, stirring every once in a while to prevent burning, until the mixture is dry and dark
- Turn off the heat and serve with hot rice and yogurt or a simple dal/ rasam side!
