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+ servings
baingan masala or brinjal masala
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4.5 from 4 votes

baingan masala recipe, brinjal masala

A brinjal masala gravy recipe made using masala ingredients using coconut, peanuts, poppy seeds etc...
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Curries
Cuisine: North Indian
Servings: 4 -5
Calories: 300kcal
Author: Asiya


To make masala paste:

  • 2 tbsp desiccated coconut (dry coconut)
  • 2 tbsp groundnuts/peanuts/phalli
  • 1 tsp poppy seeds/ til
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 8-10 dried red chillies
  • 1 medium size cinnamon stick
  • 3-4 cloves
  • 5-6 black pepper corns

To make the brinjal masala:

  • 3 tbsp oil
  • 1/2 tsp mustard seeds
  • 6-7 fresh curry leaves
  • 2 medium size onions (finely sliced)
  • 1 tsp ginger garlic paste
  • salt to taste
  • 1/4 tsp turmeric powder
  • 2 tbsp coriander leaves

Other ingredients:

  • 500 gms brinjal/baingan
  • 1 big lemon size tamarind extracted pulp


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 poppy seeds and 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, poppy seeds, coriander seeds, cumin seeds, dried red chillies, cinnamon stick, cloves, black pepper corns).
  • Make a fine powder.
  • 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 for few 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.
  • 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 turn tender is 25 to 30 minutes.
  • Lastly add chopped coriander leaves into the curry.
  • Switch off the flame.
  • Serve hot in a bowl.


  • 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.


Calories: 300kcal
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