Baingan Masala

Every child thinks his/ her mom is the best cook in the world. I am no exception :-) Some of her recipes have such an authentic taste that once you have it i can bet you will not like any other taste for the same dish. Similarly my Mother-in-law also makes some awesome varieties . Interesting one common specialty of both the ladies is Baingan Masala. Though the ingredients they use are almost the same ,still the taste is so different that you won't be able to tell which one is better. I tried to 'mix and match' the two versions and made this one of my own :-P. While making it , my kitchen always fills with a rich aroma of the gravy. Take a look at the recipe:

  • Brinjals/ बैंगन (small)- 10
  • 1 big Onion (cut into slices)
  • 5-6 Garlic cloves
  • 2 teaspoon Ginger paste
  • 1 small katori grated (dried) Coconut
  • 1 tablespoon Sesame seeds
  • 1 tablespoon Coriander powder
  • 1 tablespoon Kanda Lasoon Masala
  • 1 teaspoon Turmeric Powder
  • Red Chilli powder- as per taste
  • Salt
  • Oil
Preparation Time: 20 mins

Cooking Time: 20 mins

  •  In a pan , heat 2 teaspoons oil . Add sliced onion, grated coconut, garlic cloves, ginger paste ,sesame seeds and coriander powder .Fry till the onion slices become transparent.
  • Let the mixture coll down and grind to a coarse paste.
  • Wash the brinjals and make slits.The slits should not break the brinjal.
  • In a pan, heat 2 teaspoons oil. Add turmeric and the coarse paste. Also add kanda lasoon masala and 1/2 teaspoon red chilli powder. 
  • Saute till the masala starts leaving the pan.
  • Now add brinjals.Add 1 cup water ,salt and 1/2 teaspoon sugar.Mix well.
  • Cover the pan with a lid.Cook till the brinjals are soft.
  • Serve hot with chapati /bhakri or steamed rice.

 The rich smell of the spicy gravy is just intoxicating. I strongly recommend having it with a piping hot Jowar Bhakri and a glass of buttermilk . HAPPY COOKING !!!

Chandana Mungre Kashid
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