Brinjal Masala Recipe| Baingan Masala| Spicy Masala Baingan-Eggplant Curry

cooking oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds a unique flavor while being a healthier fat.

fresh coriander

🥗Healthier: parsley

💰Cheaper: dried coriander

Parsley is a common herb that can substitute fresh coriander.

Take a pan and add 4 tbsp of sesame seeds into it and dry roast until they change color.

Add the roasted sesame seeds to a blender.

Add 1/2 cup of roasted peanuts and 2 tbsp of dry coconut powder to the blender.

Blend the mixture using some water until it reaches a light grainy consistency.

Cut the eggplants into four equal parts while holding the stem.

Heat 2 tbsp of oil in a deep pan until hot, then add the eggplants one by one.

Close the lid and set the flame to high, rotating the vessel to cook the eggplants evenly.

Once the eggplants are 80% cooked, remove them from the pan and set aside.

In the same pan, add 1 tbsp of oil and heat it.

Add 1 tsp of cumin seeds, 1 tsp of mustard seeds, and 2 bay leaves, roasting for a minute.

Add 1 finely chopped onion and sauté until it turns brown.

Add 3 slit green chilies and stir.

Add 1 tbsp of ginger and garlic paste and cook until the raw smell disappears.

Add 1/2 tsp of turmeric powder and stir.

Add 1 medium chopped tomato and 1/2 tsp of salt, sautéing until the tomato becomes soft and mashy.

Add 1 tbsp of chili powder, 1 tbsp of coriander powder, 1 tsp of cumin powder, and 1 tsp of garam masala powder, stirring and roasting the spices for about 30 seconds.

Add the blended paste into the pan, pouring some water into the blender to collect remaining mixture and add it in.

Stir and cook the masala on medium flame until the oil separates from it, adding more water if necessary.

Add 1 cup of water and mix, adjusting for desired consistency.

Add 1/2 tsp of salt, 1 cup of tamarind puree, and 1 tsp of dry fenugreek seed powder, mixing well and cooking for about 2 minutes.

Add 1/2 tbsp of jaggery to balance the sweetness and spiciness, stirring until dissolved.

Add a pinch of hing and stir, then cover and cook on medium flame for about 5 minutes.

After 5 minutes, add the eggplants back into the pan and mix.

Cook for an additional 5 minutes until the eggplant masala curry is ready, with oil separating on top.

Add fresh coriander leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary