Try this baingan masala recipe for an authentic North Indian experience, featuring a delightful eggplant in a savory curry.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Total time: 45 minutes
  • Yield: 6 Servings
  • Category: curry
  • Cuisine: Indian

Ingredients

  • 6 small sized purple brinjal / baingan / eggplant
  • 3 tbsp oil
  • ½ tsp mustard seeds / rai
  • ¼ tsp methi / fenugreek seeds
  • few curry leaves
  • 1 onion (finely chopped)
  • 1 cup tamarind water
  • ½ tsp jaggery / gud (optional)
  • 2 tbsp coriander leaves (finely chopped)

for onion-tomato paste:

  • 2 tsp oil
  • 1 onion (thinly sliced)
  • 1 tsp ginger garlic paste / adrak lasun paste
  • ½ tsp turmeric powder / haldi
  • 1 to mato (finely chopped)
  • 1 tsp coriander powder / daniya powder
  • ¼ tsp cumin powder / jeera powder
  • 1 tsp kashmiri red chili powder / lal mirch powder
  • ½ tsp garam masala powder
  • salt to taste

for stuffing:

  • 2 tbsp sesame seeds / til
  • ½ cup coconut (fresh / desiccated / dry)
  • ¼ cup peanuts / groundnuts (roasted & peeled)
  • 1 tsp kashmiri red chili powder / lal mirch powder
  • salt to taste

Method

  1. firstly, take the cut brinjal and stuff the prepared stuffing.
  2. and fry on medium flame with 3 tbsp of oil.
  3. cover and simmer for 2-4 minutes or till they are half cooked.
  4. further, take off and keep aside.
  5. now in the same kadai add mustard seeds, methi and curry leaves.
  6. allow to splutter.
  7. further add onions and saute well.
  8. also add prepared onion-tomato paste and continue to saute.
  9. furthermore, place the stuffed and fried brinjals.
  10. and pour tamarind wate add a piece of jaggery.
  11. mix gently, cover and simmer for 5 minutes.
  12. stir occasionally and cook till the brinjal gets cooked completely.
  13. finally, serve baingan masala with chapathi or roti.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.