By Ujjainee Roy
July 31, 2024
if you don't like brinjal, maybe you just haven't found the right recipe! This brinjal dish is beloved for its aromatic spices and the way it transforms humble eggplants into a delicious and hearty meal. Baingan Masala is typically enjoyed with rice, naan, or roti and is a big favorite in many Indian households. Let's have a look at the recipe.
– 4-5 small eggplants (brinjals), cut into quarters 2 tablespoons oil 1/2 teaspoon turmeric powder Salt to taste 1 large onion, finely chopped 2 tomatoes, finely chopped 1 tablespoon ginger-garlic paste 2 green chilies, slit 1 teaspoon cumin seeds 1 teaspoon mustard seeds 1/2 teaspoon turmeric powder 1 teaspoon coriander powder 1/2 teaspoon cumin powder 1/2 teaspoon garam masala 1/2 teaspoon red chili powder
Wash and cut the eggplants into quarters, keeping the stem intact if you prefer. Heat 2 tablespoons of oil in a pan over medium heat. Add the turmeric powder and a pinch of salt, then add the eggplant pieces. Sauté the eggplants until they are lightly browned.
In the same pan, heat 2 tablespoons of oil. Add the cumin seeds and mustard seeds, and let them splutter. Add the chopped onions and sauté until they turn golden brown. Add the ginger-garlic paste and saute.
Add the chopped tomatoes and cook until they become soft and start releasing oil. Add the turmeric powder, coriander powder, cumin powder, garam masala, and red chili powder. Mix well and cook the spices for a few minutes until they are fragrant.
Cover and simmer the dish for 10-15 minutes, allowing the flavors to meld and the eggplants to absorb the masala.Garnish with freshly chopped cilantro.