simplyvegetarian777

Baingan Masala

by 22 Comments

 Beware!! Spice Alert!! Hot!! Ouch!! 

 Sometimes I cook for myself and when I do, I make the dish hot and spicy and full of zest!! This Baingan Masala belong to the “personal favorites of the chef” category. But can you handle it?….is the question!! 😉

 
Baingan means eggplant or aubergine or brinjal in English on different continents. Gawd! Why can’t they keep it simple!! Ahh!!

 This particular dish is loaded with masala and every bite will make you sweat and swear. Well you can definitely tone it down to your personal taste. But sometimes you got to let your tongue burn on the fire of the food sin! Lol!

This is how I made it!

Baingan Masala

  • Servings: 4
  • Difficulty: easy
  • Print

 
Kitchen Equipments Required

Chopping board, knife, sauté pan with lid, stirring spoon.

Ingredinets 

Oil – 1 tbsp

Onion – 1cup, finely chopped

Tomato – 2 small, finely chopped

Ginger – a 1 inch piece

Garlic – 2 small pods

Green chillies – 2, finely chopped

Baby Eggplants – 10, cut into 4 long slices.

Coriander / Cilantro leaves – 3 tbsp, finely chopped

Cumin seeds – 1/2 tsp

Coriander powder – 1&1/2 tbsp

Turmeric powder – 1/4 tsp

Red chili powder – 1/2 tsp

Salt to taste

Lemon juice – 1 tsp

Note – You may use 2 tbsp of curry powder instead of above spices.

Method 

1. Heat oil in the pan. Add cumin seeds. Lower the flame. When the seed crackle, add onion, ginger, garlic and green chillies. Sauté on medium flame for 7-8 minutes till onions are well browned. 

2. Add chopped tomatoes, cilantro leaves, baby eggplants and all the spices to the pan now. Toss well to incripistate the spices evenly. Cover with lid and cook on lower medium flame for 10-12 minutes. Stir in between to avoid burning. Cook till the vegetable mix looks drier and not watery.

3. Squeeze a bit of lemon juice and garnish with cilantro leaves before serving.

Serving suggestion

1. It is an excellent side to be eaten with roti, parantha, poori, pita, naan, any flat bread. I often eat my dry veg preps with a toasted thick slice of bread.

2. Make a wrap with it and dip in yogurt dip and eat. 

3. Goes very well with Dal and Rice.


Enjoy with family and friends!

Sonal


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Reader Interactions

Comments

  7. apuginthekitchen

    Looks incredibly delicious. I am the biggest wimp when it comes to heat, I LOVE the flavor but can’t stand the pain. Having Indian food tonight, ordered in, wish I had some of this one.

    Reply

  8. apuginthekitchen

    Looks incredibly delicious. I am the biggest wimp when it comes to heat, I LOVE the flavor but can’t stand the pain. Having Indian food tonight, ordered in, wish I had some of this one.

    Reply

  11. Loretta

    Oooo, hot n’ spicy eh! It sounds absolutely great, love dishes with a kick, however my tum is not able to handle what it did many years ago :). So a bit of a kick and the spicy ingredients and I’ll have my own dish all to myself. 🙂

    Reply

  12. Loretta

    Oooo, hot n’ spicy eh! It sounds absolutely great, love dishes with a kick, however my tum is not able to handle what it did many years ago :). So a bit of a kick and the spicy ingredients and I’ll have my own dish all to myself. 🙂

    Reply

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