Baingan Masala

 Baingan Masala

The Baingan Masala Recipe is a dish that is full of flavors with juicy tomatoes, a hint of garlic, garam masala and coriander powder and leaves that give it that rich gravy consistency and taste.

The baingan (eggplant) is first roasted separately and then combined along with the tomato masala giving it the special touch and flavour. My papa loves baingan. 

Serve the Baingan Tamatar Sabzi/ Baingan Masala along with bajra or jowar or wheat roti for a quick weeknight dinner. Generally it is a winter dish.

Baingan sabji can be made in so many different ways and by adding so many different vegetables too like aloo baingan, mogri-ringan, methi ringan, bharela ringan bataka, dana ringan, valor papdi ringan , ringan nu bharthu and so on.

Ingredients:

  • 1 Brinjal (Baingan / Eggplant) , cut into 1 inch thick wedges
  • 5 Tomatoes, finely chopped
  • 1 Onion, finely chopped
  • 4 cloves Garlic, crushed
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon garam masala
  • 1 teaspoon  Dhania powder
  • 1/2 teaspoon Redchilli powder, to taste
  • Salt, to taste
  • 1 tablespoon Ghee , for cooking
  • 1 teaspoon Oil
  • Coriander (Dhania) Leaves , small bunch, chopped

Method:

 To begin making the Baingan Tamatar Sabzi/ Baingan Masala Recipe, we will first cook the baingan (eggplant) separately. Add in the cut baingan wedges into the oil, sprinkle some salt and stir. 

    Cover the pan and cook the baingan on low to medium heat until it is partially cooked. When the pan is covered, it develops steam that will help the baingan to cook without any water. 

    We open it at a stage when it is partially cooked, as we dont want the baingan to get mushy, you want it to remain firm, yet cooked. So it is important to cook it without the lid in the second half. Once you feel the baingan is cooked well, turn off the heat.

    Transfer the baingan to a bowl and keep aside and we will make the masala for the baingan tamatar sabzi.

    Into the same pan we cooked the baingan, heat a teaspoon of ghee or oil; add in the onion and garlic and saute until the onions soften. Add in the chopped tomatoes and saute until the tomatoes become mushy and soft.

    Once the tomatoes soften, add the remaining masala ingredients like turmeric powder, coriander powder, garam masala powder, salt and red chilli powder to taste. Stir all the baingan masala ingredients with the tomato and give it a brisk stir on high heat.

    Add in the roasted eggplants and cover the pan, turn the heat to low and allow the baingan to simmer in the tomato masala for about 5 minutes. Check the salt and adjust to suit your taste.

    After 5 minutes, turn off the heat and stir in the freshly chopped coriander leaves. Serve Baingan Tamatar Sabzi with roti.  


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