Masala Baingan
Masala Baingan is a spiced eggplant curry prepared with aromatic spices and whole milk yogurt, cooked until tender.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Eggplant (small, cut into quarters) | 750 | Grams |
| Onion (medium, finely chopped) | 2 | Count |
| Tomato (medium, pureed) | 3 | Count |
| Ginger (grated) | 1 | Inch |
| Garlic (minced) | 4 | Clove |
| Green Chili (slit lengthwise) | 2 | Count |
| Whole Milk Yogurt (whisked) | 200 | Grams |
| Coriander Powder | 2 | Tbsp |
| Cumin Seeds | 1 | Tsp |
| Turmeric Powder | 0.5 | Tsp |
| Red Chili Powder | 1 | Tsp |
| Garam Masala | 1 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Cooking Oil | 3 | Tbsp |
| Fresh Coriander Leaves (chopped, for garnish) | 1 | Bunch |
Instructions
- Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter.
- Add chopped onions and sauté until golden brown.
- Add minced garlic, grated ginger, and slit green chilies. Sauté for 2 minutes.
- Stir in the pureed tomatoes and cook until the oil separates from the mixture.
- Add coriander powder, turmeric powder, red chili powder, and salt. Mix well.
- Add the quartered eggplants and mix to coat them with the spice mixture.
- Cover and cook on low heat for 15-20 minutes, stirring occasionally, until the eggplants are tender.
- Reduce the heat to low and add the whisked yogurt. Stir gently to combine.
- Sprinkle garam masala over the dish and mix well.
- Garnish with chopped fresh coriander leaves and serve hot.
Kitchen equipment
Blender or Food ProcessorLarge Pan With Lid