Masala Baingan Recipe | Brinjal Masala | Baingan Masala Dhaba Style

Masala Baingan Recipe or Brinjal Masala Recipe | In this recipe eggplants are simmered in spicy garlic, onion and tomato sauce. Baingan masala is full of aroma and flavors and goes very well as side dish with roti or rice. Baingan or eggplant is a common vegetable which is widely available all over the world.

Eggplants come in different shapes and sizes and can be used for making curry, dry or stuffed side dishes, pakoras and may more dishes.  You can find lots of eggplant or baingan recipes in my blog like achari baingan, baingan curry, aloo baingan, baingan bharta and now this masala baingan. Each recipe is made with different mix of spices and tastes very different from each other. Talking about today’s baingan sabzi, it is very quick, simple and tastes amazingly delicious. The flavor of garlic when blends together with other spices and veggies gives irresistible tempting aroma which goes very well with chapati or plain white rice or as a side dish for biryani.

So let’s start with step by step process of making baingan masala. I have used little extra oil in this recipe to extract perfect flavors from the spices. You can always reduce the amount of oil if you worried about the excess oil.

Baingan Masala

Course Main Course
Cuisine Indian

Ingredients
  

  • 10 Baby Eggplant
  • 1 Onion
  • Tomato Paste
  • ½ inch Ginger
  • 5 Garlic Clove
  • ¼ tsp Turmeric Powder
  • ½ tsp Red Chilli Powder
  • tsp Coriander Powder
  • 1 tsp Cumin Powder
  • ½ tsp Garam Masala Powder
  • 2 Green Chilli
  • 2 tbsp Coriander Leaves
  • Salt
  • 6 tbsp Oil

Instructions
 

  • Grind ginger garlic with ¼ cup of water to thin paste and keep it aside.
  • Wash eggplants or baingan, take the cap out and slit them from both the sides. This way the spices will go very well inside the brinjal and give them perfect aroma and also help in cooking them faster.
  • Chop onion into thin slices and keep it aside. Heat oil in kadai or wok and add oil on medium heat and add sliced onions.
  • Saute couple of times and cook onions till the corners of onions become brown. Now add ½ cup of water to onions, cover with a lid, reduce the heat to medium low and cook till onion becomes translucent. It may take 5-6 minutes.
  • Once onion become soft and translucent add ground ginger garlic, dry spices, eggplants and ¼ cup of water.
  • Mix everything, cover and cook on medium low flame till eggplants become soft. Once eggplants are soft enough add tomato paste, slit green chilles and coriander leaves. If you still see onion pieces smash them with the ladle.
  • Cook in open for 4-5 minutes till gravy becomes little thick.
Keyword main course
Tried this recipe?Let us know how it was!

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Aloo Bhatura Recipe- How to make non oily, perfectly fluffed up bhatura in just 20 minutes?

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All Comments

  • Looks great Shilpi!! Would love to try this

    justoread January 15, 2015 2:03 pm Reply
  • Thanks for posting this recipe. I am always looking for new ideas to use eggplant, or aubergine as we call the over here. I think garlic, ginger and tomato are great foils for the taste of the eggplant and yes, a really good amount of olive oil is needed to carry all the flavours and because eggplant is like a sponge when it comes to oil! All the best from France, Sue

    Sue January 19, 2015 5:59 am Reply
  • I tried this recipe and it was simply delish. The flavors just explode in your mouth. This one’s for keeps. Thanks!

    nITHYA January 21, 2015 1:07 pm Reply
    • Hi Nithya,
      Thanks for trying my recipe and I am so happy that you like it. Keep cooking and keep in touch.
      Regards, Shilpi Amit
      http://www.youtube.com/user/FoodsAndFlavors
      http://www.facebook.com/FoodsAndFlavors

      Shilpi Agarwal January 26, 2015 6:19 pm Reply
    • Hi Nithya, thanks for trying it. I am happy that it came out good and you liked it. Do visit my youtube channel and blog for more delicious recipes and do post your yummy feedback.
      Cheers,
      Shilpi

      Shilpi Agarwal February 2, 2015 10:59 pm Reply
  • Hi, I wud like to try this recipe. Quantity of tomato paste s not mentioed. Can u plz update the recipe. Also tell me if tomato paste is different from tomato puree?

    Amb_smr March 21, 2018 12:40 am Reply
    • Thanks for mentioning it. Use about 3-4 tbsp of tomato paste. Yes tomato paste and puree are two different things. Paste is thicker and deep in flavors.

      Shilpi Agarwal March 27, 2018 12:04 am Reply

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