Name: Baingan Masala recipe
Prep time: 22 min
Cook time: 43 min
Total time: 65 min
Ingredients: 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))

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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 with commentary of the same on YouTube.

Baingan Masala recipe

grubvineweb

Baingan masala is a popular Indian vegetarian recipe made with Eggplants/Brinjals/Aubergines and spices. It is also known as Brinjal/ Eggplant/ Aubergine gravy/curry or Masala Baingan.

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Prep Time 22 mins

Cook Time 43 mins

Total Time 1 hr 5 mins

Course Main Course

Cuisine Indian

Servings 2 people

Calories 569 kcal

Ingredients

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)

Instructions

Precook

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

Finale

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

Video

Notes

Please note: The flame of the gas was set to low-medium throughout the making of this recipe unless we have indicated otherwise in the instructions. We normally cook at this level and hence our food gets cooked much slower than others. However, we believe – the best taste culminating from all the rich ingredients can only be enjoyed if cooked slowly.

Keyword Baingan Masala, Brinjal Masala, curry, easy recipe, Eggplant gravy, gravy, homecooking, Indian curry, Indian food, Indian recipe in English, restaurant style