Masala Baigan / Masala Eggplant / Masala Brinjal Curry is a main course vegetarian recipe. Its a blend of various spices that brings the awesome taste to it. It can be served with fried rice, plain rice, naan or plain roti.
| 2 tbsp – Moong Phalli (Peanuts) 2 tbsp – Til (Sesame Seeds) 2 tbsp – Desiccated Coconut Powder 4 – Dried Red Chillies ½ + ½ + ¼ + ¼ tsp- Namak (Salt) 12 to 14 – Baigan (Purple Brinjal or Eggplants), medium sized 3 tbsp+3tbsp + 1 tsp– Oil 3 – Pyaaz (Onion), two roughly and one finely chopped 1 ½ tsp – Ginger -garlic paste ¾tsp – Haldi (Turmeric Powder) 2 – Tomatoes, small, roughly chopped |
1 tsp – Mirch (Red Chilli) Powder ¼ tsp – Jeera (Cumin) Powder ¼ tsp – Garam Masala Powder ½ tsp – Dhania (Coriander) Powder Small lime sized – Tamarind ½ tsp – Rai (Mustard seeds) ¼ tsp – Methi (Fenugreek seeds) 1 sprig – Kadi Patta (Curry Leaves) ½ tsp – Jaggery 2 tbsp – Coriander leaves, finely chopped |
Procedure:
Ξ Stuffing Preparation
1. Heat a pan and dry roast Peanuts. Take them into a plate and cool. Cool and peel them.
2. Then add sesame seeds and dry roast until aromatic and keep it aside,
3. Then add desiccated coconut powder and dry roast until light brown.
4. Also dry roast dried chillies.
5. Cool all these and grind them to a fine powder.
6. Take 12 to 14 brinjals, also called as brinjals or eggplants.
7. Make a cut in + (plus) shape and then drop into salt water.
8. Squeeze out extra water from the eggplants.
9. Stuff these eggplants with the ground mixture.
Ξ Onion-Tomato Paste Preparation
10. Heat 3tbsp of oil in a pan
11. Add 2 roughly chopped onions and fry them until light brown,
12. Add 1 ½ tsp of ginger and garlic pasteand mix until raw smell goes away.
13. Once the raw smell goes away, add turmeric powder and mix well.
14. Then add roughly chopped tomatoes and add salt right away to speed up the cooking of tomatoes.
15. Cover the lid and let cook for 2 minutes or until the tomatoes turn mushy.
16. Then add chilli powder, jeera powder, garam masala and dhania powder, tamarind and salt. And simmer for 2 more minutes.
17. Cook until oil separates from the mixture. Then take it out and into a plate and let it cool.
18. Add two cups of water and blend into a fine paste.
Ξ Making Curry
19. Heat 3 tbsp of oil and place all the stuffed eggplants in it.
20. Cover the lid and simmer for 3minutes. Then remove the lid and flip the eggplants to the other side and again cover the lid and simmer for another 3minutes. All the eggplants should be 80% cooked.
21. Take them into a plate.
22. In the same pan add one tsp of oil, and then add mustard seeds, finely chopped one medium sized onion. Fry until onions turn light golden brown.
23. Then add one sprig of curry leaves and mix well
24. Now add onion-tomato paste and mix well. Add two cups of water and mix well. After which place all the eggplants into this gravy and cover the lid and simmer it for 3 minutes until the gravy comes to a boil.
25. Add jaggery powder which is optional.
26. Check if cooked completely.
27. Finally add finely chopped coriander leaves and mix it carefully.
28. Serve with bhagara rice or fried rice or plain rice or naan or plain roti. 😊
| Tips: 1. Purple coloured eggplants always taste better for Baigan Masala. 2. Drop eggplants in salt water right after cutting it to prevent colour change. 3. Go for small sized and tender eggplants without seeds preferably. 4. You can take ½ tsp tamarind extract instead. 5. Masala Baigan goes very well with bhagara rice or fried rice or plain rice or naan or plain roti. |
Servings: Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes Servings: 6 Author: Keshav’s Kitchen |
