Friday, 27 November 2015

Baingan Masala Recipe-Spicy Masala Baingan-Brinjal Masala Curry-Eggplant Curry

Preparation time-30 minutes
Serving-4 to 6
  • Small brinjal (washed)-250 gm
  • Peanuts-50 gm
  • Garlic cloves (peeled)-8 to 10
  • Green chilli-1
  • Chopped ginger-2 inch
  • Chopped Onion-1
  • Cumin seeds-1/2 tsp
  • Turmeric powder-1/2 tsp
  • Red chilli powder-1/2 tsp
  • Coriander powder-1/3 tsp
  • Coriander powder-1/3 tsp
  • Garam masala powder-1/3 tsp
  • Cooking oil-4 tbsp
  • Salt to taste
  • Turn on the flame and heat a pan, add peanuts and roast it for 2-3 minutes on low-medium flame.
  • Take out the roasted peanuts in a blending jar and let it cool down a little.
  • Coarsely grind the roasted peanuts(do not grind it into powder) and keep it aside for further use.
  • In a blending jar: add ginger, green chilli, garlic onions and little water, blend it into smooth paste.
  • Cut all the brinjals from middle, keep the attached stem intact.
  • Heat a pan, add little oil and let it heat. Add brinjals and fry it for 2 minutes on medium flame, keep flipping.
  • Take out the fried brinjals in a plate and add little oil in the same pan.
  • Once the oil is heated, add cumin seeds and fry it for few seconds.
  • Add turmeric powder, red chilli powder, coriander powder and cumin powder.
  • Mix it and cook it for 30-40 seconds on low flame, keep stirring.
  • Add blended masala paste, fry the masala for 2-3 minutes on low-medium flame, keep stirring.
  • Add grounded peanuts and mix it with masala, add one glass of water and mix it.
  • Add salt to taste, mix it, increase the flame to high and let the curry come to boil.
  • Add fried brinjal into the curry, mix it, cover the pan and cook it for 15-18 minutes on low flame.
  • Add garam masala powder and stir it, cover the pan and cook it for another minute on low flame.
  • Turn off the flame, ready to serve.

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