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37 Mins delivery
Baingan Masala
Serves 4
45 mins
3 Kcal
Baingan Masala is a traditional dish of India where tender brinjals are stuffed with a spicy mix that is then simmered in a tangy, slightly sweet gravy. The earthy spices combined with tamarind give you a delicious, intense dish that perfectly accompanies roti, chapati or rice. To make baingan masala, baby brinjals are first slit and then stuffed. A spice mix of coriander, cumin, red chilli powder, turmeric, garam masala, and salt are used as the stuffing for baingan masala. This is what gives the dish its characteristic earthy depth. Crushed peanuts can be thrown into the spice mixture to boost nutty undertones if desired. Stuff the brinjals and carefully fry them golden for the spices to set in and the flavour to intensify. Add the flavour to the same pan with the tempering of mustard, fenugreek, and curry leaves. Fry the chopped onions till golden yellow. This onion-tomato paste is the base of the gravy. Fry brinjals in this pan so that it absorbs the gravy. Tamarind water is added, salty but tangy, and jaggery to bring subtle sweetness. These can help to dilute the savoury flavours of spices so the curry becomes multi-dimensional and layered. The simmering of the curry lets the brinjals soften and take in all the spices. Baingan masala can be served hot with roti, chapati or rice.
Ingredients required for Baingan Masala
- 6-8 small brinjals
- 1 tbsp coriander powder
- 1/2 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp cumin powder
- 1/2 tsp garam masala
- Salt
- Peanuts
- 1 small piece jaggery
- 1/2 cup tomato paste
- 1/4 cup tamarind water
- 3 tbsp oil
- 1/4 tsp methi seeds
- Curry leaves
- 2 medium onion
Cooking steps for Baingan Masala
- 1Let's begin with the recipe for Baingan Masala: Mix coriander powder, cumin powder, red chilli powder, turmeric powder, garam masala, and salt in a small bowl. If you like it nutty, add crushed peanuts to this mixture. This ground mixture gives that flavour to the whole dish, which is very characteristic of a rich, earthy flavour.
- 2Slit each brinjal crosswise from the bottom but not at the top so that the filling does not come out. Stuff the prepared spice mixture into each brinjal and press slightly so that the filling is in place.
- 3Add three tablespoons of oil to a skillet and set it over a medium flame. Now gently slide the stuffed brinjals into the oil. Fry gently on a medium flame for about 2-4 minutes so they get cooked evenly.
- 4Cover up that kadai with a lid simmering, and allow the brinjals to cook halfway. Thus, they will be tender, not fully cooked at this point. So once done, you take them out from the pan and keep them aside.
- 5Add mustard seeds and methi seeds, and let them splutter, followed by adding curry leaves and letting them sizzle for a few seconds.
- 6Add the finely chopped onions to the kadai and saut until golden brown. The gravy would turn out to have a deep, caramelised flavour. Now add the prepared onion-tomato paste and saut again. Once the oil separates from the paste, you will know that the gravy is ready.
- 7Add the fried, stuffed brinjals to the kadai with the onion-tomato mixture. Mix gently so that the brinjals get coated with the sauce without getting broken.
- 8Add tamarind water, along with some jaggery, to the kadai. This will give your baingan masala a tangy touch.
- 9Add salt and mix everything carefully, ensuring that the gravy coats the baingan evenly.
- 10Cover the kadai and let the curry simmer for about 5 minutes. Stir occasionally so the brinjals are cooked uniformly and can soak in the flavours. Once the brinjals are soft and well cooked, turn off the gas.
- 11Serve the hot Baingan Masala recipe with chapati, roti, or rice. The smooth, flavoured Brinjals with rich, tangy gravy make a great meal.
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FAQs
Can I make baingan masala without peanuts?
Yes. Peanuts are optional when making Baingan Masala. They add a nice nutty flavour and mild crunch to the stuffing, but you can skip them if you have allergies and prefer a less complex flavoured dish. The spice blend of coriander and cumin, turmeric with garam masala in itself is more than capable of giving the dish plenty of earthy flavour.
How do I prevent the brinjals in baingan masala from breaking?
Slit the brinjals properly, only on one side at the bottom and keep it naked from the top. Fry them over medium heat while tossing them around gently to avoid splitting or breaking them. Avoid overstuffing, as poor filling would spill out during cooking. Handle the brinjals carefully after frying them and adding them to the gravy. Covering and then allowing them to simmer will help them cook evenly and will not break up.
What can be served with Baingan Masala?
Baingan Masala goes excellent with most Indian breads and rice. It is usually served with Chapathi, Roti, Naan, or steamed basmati rice. Accompanied by a scoop of dal or raita, the perfect amalgamation is served with various spices, tanginess, and zest. It goes very well for that heavy meal with mildly spiced pulao or jeera rice and the comforting feel as the rich gravy of this recipe clings to the tender brinjals.