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, 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
Don’t forget to sign up for email updates to get new recipes delivered right to your inbox. You can find us on Twitter, Facebook, Instagram, Pinterest. So follow us if you can…We would love to keep in touch with you all:)
Baingan Masala (Eggplant Curry)
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
Nutrition
The nutritional information provided is an approximation calculated by an online calculator/plugin. Please consult a professional dietitian for nutritional advice.
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.