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Before you jump to Masala Baigan Curry recipe, you may want to read this short interesting healthy tips about Some Foods That Are Helpful To Your Heart.
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We hope you got insight from reading it, now let’s go back to masala baigan curry recipe. You can cook masala baigan curry using 17 ingredients and 13 steps. Here is how you achieve that.
The ingredients needed to make Masala Baigan Curry:
- Get 6 small sized purple brinjal
- Provide 3 tbsp oil
- Prepare 1/2 tsp mustard seeds / rai
- Take 1/4 tsp methi / fenugreek seeds
- You need Few Curry leaves
- Take 1 onion, finely chopped
- Take 1 tsp ginger garlic paste / adrak lasun paste
- Use 1/2 tsp turmeric powder
- Use 1/2 cup tomato paste
- You need 1 Tsp cumin powder
- Provide 1 tsp coriander powder
- Use 1 tsp garam masala
- Provide 1 red chilli powder
- Take to taste Salt
- You need as required Water
- Get 1/2 tsp. roasted coarsely grind peanuts
- Get 1 tsp tarind pulp
Instructions to make Masala Baigan Curry:
- Wash and pat dry all the eggplants.
- Take 1 eggplant and make one slit horizontally and one vertically, but be careful not to cut through the entire length. We don’t want to cut the eggplants into pieces, it should remain attached with the stalk. - Repeat the same with all the eggplants.
- In a pan heat 2 tablespoons of oil on medium heat. - - Add the eggplants and cook on medium heat. Traditionally eggplants are deep fried in this recipe so you can go ahead and add a whole lot of oil and deep fry them if you want to.
- Cook till eggplants are little soft, around 10-12 minutes. You don’t want them to be too soft. Remove the eggplants from pan and place on a bawl.
- In the same pan in which you had fried the eggplant, add 1 tablespoon of oil on medium heat. Once the oil is hot add tej patta, mustard seeds or cumin seeds and let them crackle. Then add onion seeds (kalonji) and fennel seeds (saunf). Saute till they sizzle
- Add chopped green chilli and curry leaves and mix. - - Add chopped onions and cook till they are translucent. Then add ginger-garlic paste and cook till the raw smell goes away, around 2-3 minutes.
- Once the ginger-garlic is cooked, add the tomato paste and after 5 minutes add dry spices – cumin powder, coriander powder and red chilli powder. Also add the salt.
- Add around 1/2 of water and cook the spices for 2-3 minutes. The water is added to make sure the spices don’t burn.
- Add coarsely grind peanuts.
- Add turmeric powder and paprika powder and cook the paste for 5-6 minutes on medium-low flame. You can add little water again if you think the paste will get burnt.
- Add the fried eggplants to the masala and mix. - - Now add 2 cups of water, this might look like a lot of water but the curry will eventually be quite thick.
- Cover and cook on medium-low flame for 15-20 minutes. Stir 2-3 times in between. - - Open the pan and add garam masala, tamarind pulp and mix.
- Switch off the flame and add some fresh coriander leaves to the curry.
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