Masala Baingan | Spicy Brinjal Gravy

There are a number of Indian recipes in every corner of the country that is passed on from generation to generation, these kind of recipes are the ones that we cannot live without in our daily lives. Although these recipes hold special remarks in the Indian cuisine and are also very commonly prepared in most of the cuisines, there is a slight variance in all recipes given by different chefs and home cooks.

Some of them signify a resemblance to the basic traditional recipes carried through many ages, however, some of these recipes have also undergone a complete transformation over the time period. While some remains with their authentic procedure of preparing the dish and also its never losing classic taste in them, whereas some have fallen into the procedure of experimentation.

Therefore, today I shall be sharing one such recipe which has a complete infusion of few desired combination of recipes. The recipe is 'Masala Baingan' or the Spicy Brinjal Gravy, in which I have combined a whole lot of spices and made a fusion out of a few popular Indian Eggplant recipes. This recipe was experimented with by myself a month ago and family members gave a thumbs up to the dish. So I thought of to share this recipe with my friends too. It is very similar to the popular Brinjal recipes, however, the taste is super spicy and tangy.

Check the recipe given below and tell me how you liked it.

Tips: Put the sliced brinjals in warm water to remove creepy particles inside brinjal if any.

[Veg]

Prep Time: 10 minutes

Cooking Time: 35 minutes

Total Time: 45 minutes

Cuisine: Indian/ Fusion

Measuring Items: 1 cup = 150 ml; Teaspoon (tsp)

Ingredients:

1. Brinjal- 1 kilogram
2. Peanuts (Groundnuts)- half a cup
3. Onion- 2
4. Green chili- 6
5. Ginger- 2 inch
6. Garlic- 1 whole
7. Curd- 1 cup (optional)
8. Coriander leaves 

Spices:

1. Mustard seeds (white)- 4 Tsp
2. Black mustard seeds- half tsp
3. Fenugreek seeds- half tsp
4. Cumin seeds- half tsp
5. Dry red chili- 3
6. Mustard oil- half a cup
7. Red Mirchi powder- 2 Tsp
8. Turmeric powder- 1 Tsp
9. Salt- as per taste
10. Sugar- 1 Tsp
11. Coriander powder- 1 Tsp

Method:

How to prepare ‘Masala Baingan’ with step by step pictures and instructions-

1. Start with peeling off the rough or any prickly portions in the brinjal calyx (upper part)
   
2. Cut the brinjal into four parts as shown in the pictures. (Do not cut the calyx part)
   
3. Put the sliced whole brinjals in a warm water bathe for about 10 minutes, add little salt towards the end.
   
4. Soak peanuts prior to one hour of preparation to remove the skin easily.
   
5. Blend all the ingredients shown in the picture.
   
6. Heat oil in a cooking wok, add the spices shown in the picture and let crackle.
   
7. Now add finely chopped onions and fry till golden brown.
   
8. Put turmeric-Mirchi-coriander powder and salt. (Sprinkle little amount of water here if oil gets drying)
   
9. Pour in the blended paste into the cooking wok and cook for 5 minutes.
   
10. Add half a cup of water once oil starts leaving by the sides of the wok.
    
11. Add the sliced whole brinjals in the mixture, cover with a lid and cook until brinjals are cooked properly.
    
12. Finally, pour in the whisked curd and mix well (Optional Step)
    
13. Adjust the taste of salt, if necessary add salt and sugar according to the taste.
    
14. Simmer for about 5 more minutes with the lid and its ready.
    

Masala Baingan is ready to be served hot. Combine it with hot steamed rice and some salads.

Paromita Pramanick ©2018. All Rights Reserved.