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:
- Baby brinjal – Though you can use any type of brinjal to make brinjal masala, I personally like baby brinjal for this curry.
- 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.
- 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 Masala
Course: MainCuisine: IndianDifficulty: Medium4
servings20
minutes30
minutes203
kcalBaingan 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
Made This Recipe?
Yes!! Then Tag Us On Instagram @spiceworldbyminal or Hashtag #spiceworldbyminal
Thanks for taking interest in Minal’s spice world. Please take some time and leave your reviews as this will help us to rate this recipe and encourage us to give you our best.
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