Baingan Masala
Indian Curries, INDIAN DRY VEGETABLES, PARTY MEAL PLANNING, summer bites

Baingan Masala

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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 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

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