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Baingan Masala
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Baingan Masala

A lip smacking easy recipe using Eggplants with Indian Spices.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main
Cuisine: Indian
Servings: 3 -4
Author: Sonal Gupta @ simplyvegetarian777


  • Baby Egg plants - 8 to 10
  • Water - 1 tbsp

Oils & Spices

  • Mustard oil - 1&1/2 tbsp
  • Asafetida/ Hing - a pinch
  • Cumin seeds - 1 tsp
  • Coriander powder - 1 tbsp
  • Fennel powder - 1/2 tbsp
  • Turmeric - 1/2 tsp
  • Red chili powder - 1/2 tsp or to taste
  • Kashmiri Lal Mirch - 1/2 tsp
  • Ginger powder - 1/4 tsp
  • Dry Mango powder/Khatai - 1 tsp
  • Salt - 1 tsp or to taste


  • Wash and dry the baby eggplants. Remove the stem and cut these into 4 pieces.
  • Take a heavy bottom pan and heat the mustard oil till it smokes.
  • Reduce the heat to medium low and add asafetida (hing) and other dry spices to the hot oil.
  • Stor the spices in oil for few seconds. Make sure that you control the heat or else the spices will be burnt.
  • Now add the baby eggplant pieces and toss well in the spices. Make sure that the eggplant pieces are coated well with the spice mix.
  • Sprinkle 1 tbsp water on the eggplants.
  • Cover with lid and cook on medium heat till the eggplants are soft and cooked. Stir in between to avoid burning.
  • Switch off the flame and serve it warm with rice and dhal or roti and dhal


You may use other kind of eggplants also if baby eggplants are not available.