baingan masala recipe, brinjal masala
A brinjal masala gravy recipe made using masala ingredients using coconut, peanuts, sesame seeds etc...
Ingredients
To make masala paste:
- 2 tablespoon desiccated coconut (dry coconut grated/small pieces)
- 2 tablespoon groundnuts/peanuts/phalli
- 1 teaspoon sesame seeds/ til
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 8-10 dried red chillies
- 1 medium size cinnamon stick
- 3-4 cloves
- 5-6 black peppercorns
To make the brinjal masala:
- 3 tablespoon oil
- ½ teaspoon mustard seeds
- 6-7 fresh curry leaves
- 3 medium size onions (finely sliced)
- 1 teaspoon ginger garlic paste
- salt to taste
- ¼ teaspoon turmeric powder
- 2 tablespoon coriander leaves
Other ingredients:
- 500 gms brinjal/baingan
- 1 big lemon size tamarind extracted pulp
Instructions
Cleaning and cutting of brinjals:
- Firstly, take a utensil, add water, add enough salt into the water, stir well.
- Wash the brinjals, take a knife and slit them into + form.
- Drop those cut brinjals into the salt water.
Making of masala paste:
- Take a pan or tawa, heat it.
- Add desiccated coconut, dry roast them for few minutes and take them out
- Add groundnuts into it and dry roast them separately for few minutes by stirring them continuously, take them out, cool them down and remove the skin of the peanuts.
- Add sesame seeds, sprinkle few drops to roast well, saute for few seconds and take them out immediately.
- Add coriander seeds, cumin seeds, dry roast for few seconds and take them out.
- Into the same pan, add cinnamon stick, cloves, black pepper corns, add dried red chillies, saute for few seconds and take them out.
- Make sure the ingredients are not hot.
- Take a blender, add all the roasted ingredients into the blender(dried coconut, groundnuts, sesame seeds, coriander seeds, cumin seeds, dried red chillies, cinnamon stick, cloves, black pepper corns).
- Make a fine powder by adding some salt.
- Add water and make a fine paste by blending well.
Making of the brinjal masala:
- Take a cooking pot, add oil and heat it.
- Add mustard seeds and let them pop up.
- Add fresh curry leaves into the oil and let them crackle.
- Add finely sliced onions and saute them until they turn soft.
- Add ginger garlic paste and saute for few minutes to get rid of raw smell.
- Add the cut brinjals, saute and cook for 5-10 minutes until the color of the brinjals changes.
- Add the ground masala paste, add salt to taste, turmeric powder, mix well.
- Cook the masala on low flame until oil leaves the sides.
- Tastes good if masala cooks for at least 10-15 minutes while stirring in between.
- Add the tamarind extracted pulp.
- Give a mix.
- Cook the curry until brinjals turn soft and tender.
- Adjust salt and add if required.
- The cooking time for brinjals to tenderize well is 25 to 30 minutes.
- Lastly add chopped coriander leaves into the curry.
- Switch off the flame.
- Serve hot in a bowl.
Notes
- Here I have cut the brinjals into + form like how they are done to make bharwa baingan and added into the curry but another method to use brinjals into the masala baingan is to remove the stalk of the brinjal, cut the brinjal into two halves and then stir fry after adding them into the oil.
- If this curry is being made in a hurry then this masala baingan can be pressure cooked for 2 whistles on medium flame after adding all the ingredients. This helps in speeding up the cooking process of the curry.
Nutrition
Nutrition Facts
baingan masala recipe, brinjal masala
Amount Per Serving
Calories 150
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 3g19%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
Sodium 6mg0%
Potassium 103mg3%
Carbohydrates 3g1%
Fiber 2g8%
Sugar 1g1%
Protein 2g4%
Vitamin A 34IU1%
Vitamin C 1mg1%
Calcium 31mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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