This is a flavorful and aromatic Indian dish made with small eggplants cooked in a rich and spicy masala. The recipe is simple yet delicious, and it brings back memories of traditional home-cooked meals. You can watch the detailed recipe on my YouTube channel, Tripti Home Kitchen, for step-by-step instructions. This dish is perfect for lunch or dinner and pairs wonderfully with roti or rice.
Stuck mid-recipe?
Chefadora AI has the answer - timers, swaps, step-by-step help.
Ingredients
Main Ingredients
small size Baingan10
oil for frying4tbsp
roasted peanuts2tbsp
garlic10clove
ginger1/2in
coriander seeds1tbsp
cumin seeds1tsp
turmeric powder1/2tsp
red chilli powder1tsp
Water as required- oil3tbsp
- cumin seeds1/2tsp
dry red chillies2
bay leaf1
asafoetida (Hing)2pinch
chopped onion1
chopped tomato1
Salt to taste
chopped green chillies2
garam masala1/2tsp
Kasuri Methi1tsp
dry mango powder1tsp
chopped coriander leaves
Nutrition (per serving)
Calories
167.6kcal (8.38%)
Protein
2.5g (5.1%)
Carbs
4.0g (1.44%)
Sugars
0.5g (1.06%)
Healthy Fat
15.0g
Unhealthy Fat
2.3g
% Daily Value based on a 2000 calorie diet
How to make Masala Baingan
Preparation
- Step 1
Wash the eggplants, poach them, and cut them into pieces.
- Step 2
Heat oil in a pan and fry the eggplants on low flame for about five minutes. Set aside.
- Step 3
In a mixer jar, add roasted peanuts, garlic, ginger, coriander seeds, cumin seeds, red chili powder, turmeric powder, and water. Blend into a smooth paste.
Cooking
- Step 1
Heat oil in a kadhai and add cumin seeds, dried red chilies, bay leaf, and asafoetida. Sauté for a few seconds.
- Step 2
Add chopped onion and fry until golden brown.
- Step 3
Add the prepared paste and cook until the oil separates.
- Step 4
Add chopped tomatoes, green chilies, and salt. Cook until the tomatoes soften.
- Step 5
Add hot water and the fried eggplants. Mix well and cover the kadhai. Cook on low flame for 15-20 minutes.
- Step 6
Finally, add garam masala, dried fenugreek leaves, dry mango powder, and chopped coriander leaves. Mix well and serve hot.
Nutrition (per serving)
Nutrition (per serving)
Calories
167.6kcal (8.38%)
Protein
2.5g (5.1%)
Carbs
4.0g (1.44%)
Sugars
0.5g (1.06%)
Healthy Fat
15.0g
Unhealthy Fat
2.3g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the eggplants are fresh and tender for the best taste.
Roasting the peanuts enhances their flavor, so don't skip this step.
Adjust the spice levels according to your preference by modifying the amount of red chili powder and green chilies.
Cook the masala until the oil separates for a richer flavor.
Serve with roti, paratha, or steamed rice for a complete meal.
FAQS
Can I use large eggplants instead of small ones?
Small eggplants are preferred for this recipe as they cook faster and absorb the flavors better. However, you can use large eggplants if you cut them into smaller pieces.
Can I skip peanuts in the recipe?
Peanuts add a nutty flavor and texture to the dish, but you can skip them or replace them with cashews if you have a nut allergy.
What can I serve Masala Baingan with?
Masala Baingan pairs well with roti, paratha, or steamed rice.
How do I store leftover Masala Baingan?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat before serving.
Can I make this dish less spicy?
Yes, you can reduce the amount of red chili powder and green chilies to make the dish less spicy.
Tripti Bhalotia
(@triptibhalotia)
Welcome to my Chefadora Page — where flavors meet comfort! I’m Tripti, your culinary guide sharing simple, soulful recipes from savory bites to sweet indulgences. Each dish is crafted to bring joy and warmth to your home cooking. Join me as we cook, learn, and create delicious memories together. 🍳✨ Follow me for more recipes and kitchen stories! #CookingWithTripti | #TriptiHomeKitchen | Open to collaborations & partnerships
...Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia