Baingan Masala– Baingan Masala is a very tasty and exotic dish made out of baby brinjals. Aroma and spices of this curry will definitely win your heart and I am sure this recipe will mark its place in your party menu.

This recipe is from my grandma’s diary. The recipe is so exotic that my husband who was not a brinjal fan (unfortunately he never tried to explore too 🙂 he used to hate brinjal) started eating brinjals.

Ingredients Require to make Baingan masala:

1. Baby brinjal – Though you can use any type of brinjal to make brinjal masala, I personally like baby brinjal for this curry.
2. Onion Tomato paste– onion masala to give the gravy a rich texture. though you can make it without onion too just in tomato and coconut gravy.
3. coconut– coconut gives it a very tasty twist. Though, if you are not a coconut fan you can omit coconut.

Baingan Masala is a very simple Indian curry with a panch Puran and curry leaves flavour. However, rich masala of this curry makes it very special. In my house, I often make this curry with roti or naan.

Furthermore, I would like to suggest you to visit few of my exotic curry recipes:

• Baingan Bharta Recipe- Punjabi Style
• Lazees brinjal lazawab ( eggplant fitters in tomato curry )/ How To Make Stuffed Brinjal Curry
• Exotic Healthy Pizza
• Aubergines and tomato Parmesan casserole

Baingan Masala

Recipe by MINAL SHARMACourse: MainCuisine: IndianDifficulty: Medium

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

203

kcal

Baingan Masala is a very tasty and exotic dish made out of baby brinjals. Aroma and spices of this curry will definitely win your heart and I am sure this recipe will mark its place in your party menu.

Ingredients

• brinjal small………………..1/2 kg

• chopped onion…………….1/2 cup

• tomato puree………………..4 tbsp

• ginger garlic paste………..2 tbsp

• Panch Puran…………………..1 tsp

• chana dal……………………….1 tsp

• Kari Patta /curry leaves………………………..5-6

• oil for deep frying

• tamarind paste………………..2 tbsp(optional)

• red paste-

• whole red chilly …….2

• dry coriander………..1tbsp

• coconut fresh………..4 tbsp

• onion…………………….1/4 cup

• til………………………….3 tbsp

• roast and grind everything into a paste

Directions

• wash, remove stem and make two slits in baby brinjals
• deep fry all of them till changes colour ….keep aside
• heat oil in a pan, add chana dal panchpurun in it, add chopped onions, green chilly, ginger garlic paste and saute for three to four min or till oil separates, ensuring that the colour of the onion does not change to brown
• add tomato puree in it and stir fry till oil separates  
• add coriander powder, red chilly powder, Haldi powder and salt in it and mix well
• add the red paste into it stir well cook for a min 
• add baby brinjals into it mix well to put little water and cover it cook in slow flame till done 
• garnish with green coriander serve hot with paranthas 

Recipe Video

Beginner's Cookbook Breakfast Recipes CHUTNEYS,SAUCES & DIPS COCKTAIL PARTY SNACKS COMBINATION MEALS CONTINENTAL FOOD CREPES || DOSA || CHEELA Festival Recipes Food For Fasting Green vegetable Gujarati cuisine HALWA AND FUDGE Healthy & Tasty Diet Food Hydrabadi cuisine Indian Basic day to Day Curries Indian Curries INDIAN CURRIES FOR PARTIES INDIAN DRY VEGETABLES INDIAN STREET FOOD INDIAN SWEETS Kashmiri Cuisine Let's Bake Lintels or Dals Maharashtrian cuisine Mughlai Cuisine NORTH INDIAN CUISINE Pahadi cuisine Paneer Recipes PARTY MEAL PLANNING PICKLES AND SAUCE Prasad recipe pudding Punjabi cuisine Quick food for breakfast/lunch/dinner rajasthani cuisine Refreshing And Healthy Drinks/ Smoothies Refreshing Coolers rice delicacy Roti/Parantha/Naan/Indian-bread Sandwiches soups and salads south indian cuisine summer bites TRAVEL BITES Uncategorized