Eggplant Masala Curry/Brinjal Masala/Baigan Masala

Baigan masala curry is more popular Indian main course recipe. Most of the time in festival, wedding, Puja or some guest are coming in the home then we generally prefer to cook Baigan masala curry.

This recipe I have written because it’s so easy to make that anyone can prepare and so much tasty. I have learned this recipe from one of my friend which I usually went to her home for lunch. Suggesting, picking small, green, heavy brinjals. Avoid picking lightweight brinjals because it contains seeds which are not tastier. Follow the step by step procedure which you will help in better taste. This is simple steps where we do not to do any stuffing which is a very lengthy process.

Print Recipe

Eggplant Masala Curry/Brinjal Masala/Baigan Masala

Brinjal masala recipe - Do not worry about stuffing, no more extra masala. Ingredients which is available easily in the home.

Course

Main Course

Cuisine

Indian

Prep Time

15 minutes

Cook Time

20 minutes

Passive Time

10 minutes

Servings

people

Ingredients

For Paste

• 1 medium onion roughly chopped
• 1 medium tomato roughly chopped
• 9 garlic cloves
• 1 inch ginger
• 1/2 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 2 Kashmiri red chilies dried
• 2 tablespoons coconut desiccated

For Gravy

• 9 small brijals
• 1/2 teaspoon mustard seeds
• 2 small bay leaf
• 1/2 teaspoon asafetida
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 3 tablespoons oil
• salt as per taste
• 1 cup water as require
• 2 tablepoons coriander chopped

Course Main Course Cuisine Indian Prep Time 15 minutes Cook Time 20 minutes Passive Time 10 minutes Servings people Ingredients For Paste 1 medium onion roughly chopped 1 medium tomato roughly chopped 9 garlic cloves 1 inch ginger 1/2 teaspoon cumin seeds 1 teaspoon coriander seeds 2 Kashmiri red chilies dried 2 tablespoons coconut desiccated For Gravy 9 small brijals 1/2 teaspoon mustard seeds 2 small bay leaf 1/2 teaspoon asafetida 1 teaspoon red chili powder 1/2 teaspoon turmeric powder 1/2 teaspoon garam masala 3 tablespoons oil salt as per taste 1 cup water as require 2 tablepoons coriander chopped

Instructions

Paste

1. In the grinder jar, add garlic cloves, ginger, dried red chili, onion, tomato, coriander seeds, cumin seeds, desiccated coconut and make a smooth paste. Keep it aside.

   

Shallow Frying

1. Firstly, rinse the brinjals and cut it the in halves and then again another half in"+" direction. Soak in water.

   
2. Heat 1 tablespoon oil in a saucepan. When oil turns hot, add these brinjals in it.

   
3. Stir in medium-high flame. Simmer until half cooked. And remove it from the saucepan, keep it aside.

Gravy

1. In the same saucepan add 2 tablespoon oil and add bay leaf, mustard seeds let them sizzle. Add asafetida and stir.
2. Now add onion-tomato paste which we made earlier. Sauté till 5-6 minutes.

   
3. Now, all add dry spices, red chili powder, turmeric powder, salt, garam masala and stir well.
4. Now, all add dry spices, red chili powder, turmeric powder, salt, garam masala and stir well.

   
5. If we found masala separating from oil and we can see oil spots then add fried brinjals.

   
6. Now mix them gently and add 1 cup water, or as per required, cover it. Simmer for 5-6 minutes.

   
7. Stir occasionally to avoid burning of masala.
8. Cover it and cook till cooked completely. Stir in between if needed add more water.
9. Now switch off the flame and sprinkle some chopped coriander.
10. Masala Baigan is ready to serve. Enjoy with chapatti or rice.

Recipe Notes

1. Do not overcooked brinjals for better taste.
2. You can add peanut powder for a thicker gravy.
3. You can add 1/2 cup of curd for masala curd brinjals.