Start Reading Mode

Baingan Masala

Features:
  • Veg
Cuisine:
  • 45 mins
  • Serves 6
  • Easy

Ingredients

How to make Baingan Masala

  1. Fry the eggplant wedges in the hot oil until golden brown and nearly cooked. Set aside.
  2. Use the remaining hot oil to splutter mustard seeds.
  3. When they finish popping, add the onions and sauté until lightly browned.
  4. Add garlic and ginger and fry for about 2 minutes.
  5. Now add salt, chili, turmeric and the ground garam masala; mix all ingredients for just 1 minute.
  6. Add the tomato sauce (or the alternative) and the chopped tomatoes. Combine well with the spice mix and cook until the tomatoes turn mushy (about 5-10 minutes).
  7. Return the eggplants to the pan and simmer until they are fully cooked (about 5 minutes).
  8. Check the seasoning and add more salt if necessary. The curry should be thick and slightly sticky.
  9. Garnish with the chopped coriander leaves and serve with rice, bread, roti, pasta or potatoes. 

Mentioning pasta to go with an Indian curry might sound like blasphemy for some.

Maybe - until you have tried it!

 

Dates chutney
previous
Date Chutney
Potato & Eggplant Curry
next
Potato & Eggplant Curry
Dates chutney
previous
Date Chutney
Potato & Eggplant Curry
next
Potato & Eggplant Curry

Add Your Comment