Baingan Masala

Baingan Masala is a superb dish of eggplants (baingan), aromatic spices (masala), rich and tangy tomatoes, garlic and ginger, topped with fragrant coriander leaves.

The masala mix, for example, garam masala is usually available in spice shops and in many supermarkets.

As a rule of thumb, it is advisable to go for the garam masala blend that contains whole spices and not the ground powder. Grinding them just before cooking releases the fragrant and often volatile components and results in a more flavorsome and exciting dish.

The composition of the spice mix will vary, depending on the producer, location, and country. Key ingredients are cumin seeds, coriander seeds, black peppercorns, cardamom, cloves, cinnamon bark, nutmeg (or mace), and bay leaf.

In case you cannot get hold of garam masala, make sure you use at least cumin and coriander seeds in the recipe.

Baingan masala is easy to make and provides a healthy serving or an array of nutrients. This recipe stores well. You can store it in a casserole and eat later, and it will still taste as delicious as freshly prepared.

Health Benefits:

Eggplant is rich in fiber, vitamins, potassium, iron, copper, and manganese.

The spices used in this recipe of baingan masala not only add a punch of flavors, but also aid digestion and come with anti-inflammatory benefits.

Ingredients

big eggplants--sliced into equally-sized wedges: 2

tbsp vegetable oil: 2

onion (sliced): 1

tsp black mustard seeds: 1/2

tbsp garam masala--ground in a blender or mortar: 1

tsp turmeric powder: 1

tsp chili powder (adjust to your taste): 1

garlic cloves, minced: 2

minced or grated ginger: 1 tsp

chopped tomatoes: 2

cup tomato sauce (pre-cooked tomatoes), or passata or tinned tomatoes (strain before adding): 1

Small bunch of coriander leaves

salt to taste

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!