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Baingan Masala

Baingan Masala, A delicious curry prepared with purple round aubergine, cooked with freshly ground garam masala with basic ingredients. A perfect spicy and finger-licking curry that goes well with roti or rice.

 

Biangan masala served in a kadai

Since I was a little girl I took lots of interest in food, maybe not in cooking. While at home I was always so curious about what my mum was cooking and how was she cooking.

Baingan  Masala, garnished with chopped coriander and green chillies
Baingan Bhatinda Masala, A delicious curry prepared with purple round aubergine, cooked with freshly ground garam masala with basic ingredients. A perfect spicy and finger licking curry that goes well with roti or rice.
Baingan Bhatinda Masala, A delicious curry prepared with purple round aubergine, cooked with freshly ground garam masala with basic ingredients. A perfect spicy and finger licking curry that goes well with roti or rice.
Baingan Bhatinda Masala, A delicious curry prepared with purple round aubergine, cooked with freshly ground garam masala with basic ingredients. A perfect spicy and finger licking curry that goes well with roti or rice.

Baingan Masala, in this recipe, whole round aubergines are cooked in roasted aromatic spices and onion gravy. It is a straightforward recipe and can be made in a few ticks.

More Aubergine Recipes:- Brinjal Bhaji | Ringna No Oro – Gujarati style aubergine dip | Ringan Na Patika Nu Saak-Aubergine stir-fry | Stuffed Aubergine with bulgur and Buckwheat 

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BAINGAN BHATINDA MASALA
baingan masala in a small kadai

Baingan Masala (Eggplant Curry)

Hayley Dhanecha
This easy and delicious aubergine curry is prepared with whole purple aubergine and cooked with freshly ground spices and onion gravy.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish, Side Dish, Vegetarian
Cuisine Indian, Punjabi
Servings 6 servings
Calories 342 kcal

Equipment

  • 1 pan

Ingredients
  

  • 12 small eggplants purple aubergine
  • 2 medium onion finely chopped
  • 1 tablespoon ginger puree
  • 1 tablespoon garlic puree
  • 4 tablespoon oil
  • 3 green chillies
  • 1 tablespoon red chilli powder
  • 1 teaspoon turmeric powder + pinch more
  • 1 tablespoon salt

Spice Powder

  • 2 clove
  • 4 peppercorn
  • 3 green cardamom
  • ½ teaspoon cumin seeds
  • ½ teaspoon coriander seeds

Garnish

  • 2 tablespoon coriander leaves

Instructions
 

  • Dry roast whole spices for a while and let it cool down.
    2 clove, 4 peppercorn, 3 green cardamom, 1/2 teaspoon cumin seeds, 1/2 teaspoon coriander seeds
  • Coarsely grind in a grinder and leave it aside.
  • Fill a big bowl with cold water and add pinch turmeric and mix it well.
  • Slit all the aubergines and submerged in turmeric water.
    12 small eggplants
  • This process will stop the aubergine from going dark.
  • In a big kadai heat oil and add onion and fry till it turns light brown.
    4 tablespoon oil, 2 medium onion
  • Add ginger-garlic paste and fry for a few minutes.
    1 tablespoon ginger puree, 1 tablespoon garlic puree
  • Now add red chilli powder, turmeric powder salt and mix well.
    1 tablespoon red chilli powder, 1 teaspoon turmeric powder, 1 tablespoon salt
  • Once you see oil separating the masala add slit aubergines and green chillies.
    12 small eggplants, 3 green chillies
  • Mix well and add little water.
  • Cover the kadai with a lid and cook the curry till done.
  • Once done, sprinkle ground spices and mix well.
  • Serve on a serving plate and garnish it with the freshly chopped coriander.
    2 tablespoon coriander leaves
  • Serve with roti, rice and salad for a complete meal.

Notes

Use garam masala if you don’t have whole spices on hand. 

Nutrition

Nutrition Facts
Baingan Masala (Eggplant Curry)
Serving Size
 
1
Amount per Serving
Calories
342
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.04
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
6
g
Sodium
 
1259
mg
55
%
Potassium
 
2188
mg
63
%
Carbohydrates
 
61
g
20
%
Fiber
 
29
g
121
%
Sugar
 
35
g
39
%
Protein
 
10
g
20
%
Vitamin A
 
223
IU
4
%
Vitamin C
 
27
mg
33
%
Calcium
 
104
mg
10
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

The nutritional information provided is an approximation calculated by an online calculator/plugin. Please consult a professional dietitian for nutritional advice.

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Recipe Rating




www.annapurnaz.in

Tuesday 31st of October 2017

There I feel you are like me. Even I , Since my childhood have been collecting recipes. I just love stuffed brinjals and yours is looking scrumptious.

Shobha

Thursday 26th of October 2017

The curry looks awesome .. I love the show Turban Tadka and the way Chef Harpal Sokhi presents it in a jovial manner. couple of years ago I was invited by him as a guest in his show but by the time shooting started I left for Brazil.

Coffee

Thursday 26th of October 2017

Stuffed aubergines made using my family heirloom recipe is one of my favourite dishes! I love this simoe and quick version of cooking the aubergines and your photos are stunning! - Manjiri

Citrus Spice and Travels

Thursday 26th of October 2017

This sounds like a lovely dish.I too used to watch that programme and his recipes are really homely.

cookingwithsapana

Wednesday 25th of October 2017

The curry looks absolutely lip smacking and I am in love with the clicks. Looks so tempting.