Baingan Masala is a popular Indian vegetarian recipe made with Eggplants/ Brinjals/ Aubergines and spices. It is undoubtedly, India’s favorite Brinjal recipe, closely followed by Brinjal curry and Bharwan Baingan. Small eggplants are used as an accompanying vegetable in many of our main course recipes, however, recipes around small-sized eggplants as the hero product are seldom found.
Stuffing vegetables with spices or ground mixtures of other vegetables is an age-old tradition in India. Baingan Masala is borne out of those practices – except for a gravy bed accompanying it.
The origins of Baingan Masala is probably pretty recent, given that we got into stuffed vegetable recipes in India in the last century. The recipe was probably a standalone dry side dish with regular items in a menu. Over the course of time, our precious home chefs developed a rich gravy around it to bring it to its current form.
Alternatively, you can watch our video on Baingan Masala preparation on YouTube.
Table of Contents
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Baingan Masala Recipe | #eggplantrecipe
- 200 gram Baingan (Eggplant/Brinjal/Aubergine)
- 1 large Onion (pyaz)
- 10 cloves Garlic (Lehsun)
- 1 inch Ginger (Adrak)
- 2 Green Chili (Hari Mirch)
- 1 teaspoon Cumin seeds (Jeera)
- ½ cup Peanuts (Moongphalee)
- ¼ cup Poppy seeds (Khas Khas)
- ½ teaspoon Red Chili powder (Lal Mirch powder)
- ½ teaspoon Coriander powder (Dhania powder)
- ½ teaspoon Turmeric powder (Haldi powder)
- ½ teaspoon Cumin powder (jeera powder)
- 1 teaspoon Garam Masala powder (Indian mixed spices)
- Refined / Olive /Mustard oil (Tel)
- Salt as per taste (Namak)
- Slit all the Baingan (Eggplant/Brinjal/Aubergine) from the middle
- Place a pan & turn on the gas. Add ½ cup peanuts and roast them over medium flame. Add Poppy seeds as soon as the Peanuts are halfway into roasting. As soon as the poppy seeds turn light brown, turn off the gas & let them cool down
- Once they cool down, add them to a grinder jar & grind down to a coarse powder. Keep it aside for later
- Chop Onion & Ginger. Put them in a grinder jar & add the Garlic cloves. Grind down to a paste & set it aside for later
- Place a kadai (wok) & turn on the gas. Add ¼ cup oil & let it heat up. Once the oil turns hot, add the slit Eggplants. Sauté for some time, till the outer layer turn light brown. Once done, take them out of the kadai (wok)
- In the same kadai (wok) with oil add, 1 teaspoon Cumin seeds, 2 Green Chilies, Onion-Ginger-Garlic paste we prepared earlier, salt as per taste & mix them together. Cover the kadai (wok) with a lid & let it cook for 15 minutes
- After 15 minutes, add ½ teaspoon Turmeric powder, ½ teaspoon Red Chili powder, ½ teaspoon Coriander powder, ½ teaspoon Cumin powder & mix them together. Add a little water (2 tablespoons) to prevent the spices from getting burnt. Cover with a lid & let it cook for 5 minutes
- After 5 minutes add the Peanuts & Poppy powder & mix together. Add 1 cup water & mix again
- Add the semi cooked Baingan (Eggplants) & coat the with the paste mixture. Cook for another 15 minutes
- After 15 minutes, add 1 teaspoon Garam Masala powder & mix together
- That is our Baingan Masala recipe. It should now be ready for serving
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