Masala Baigan Curry

Name: Masala Baigan Curry
Total time: 3600 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 6 small sized purple brinjal; 3 tbsp oil; 1/2 tsp mustard seeds / rai; 1/4 tsp methi / fenugreek seeds; Few Curry leaves; 1 onion, finely chopped; 1 tsp ginger garlic paste / adrak lasun paste; 1/2 tsp turmeric powder; 1/2 cup tomato paste; 1 Tsp cumin powder; 1 tsp coriander powder; 1 tsp garam masala; 1 red chilli powder; to taste Salt; as required Water; 1/2 tsp. roasted coarsely grind peanuts; 1 tsp tarind pulp

Gunjan's Kitchen @Gunjan1997

Mumbai

Eggplant curry makes an awesome vegetarian main course or side dish for any Indian meal. Big flavours of onion, garlic, ginger and spice. And that lush restaurant style sauce. This is one seriously tasty vegetable curry.
#GA4
#week9

Gunjan's Kitchen @Gunjan1997

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Ingredients

1 hour

6 servings

6small sized purple brinjal
3 tbspoil
1/2 tspmustard seeds / rai
1/4 tspmethi / fenugreek seeds
Few Curry leaves
1onion, finely chopped
1 tspginger garlic paste / adrak lasun paste
1/2 tspturmeric powder
1/2 cuptomato paste
1 Tspcumin powder
1 tspcoriander powder
1 tspgaram masala
1red chilli powder
to tasteSalt
as requiredWater
1/2 tsp.roasted coarsely grind peanuts
1 tsptarind pulp

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Steps

1 hour

1

Wash and pat dry all the eggplants.
2

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.
3

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.
4

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.
5

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
6

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.
7

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.
8

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.
9

Add coarsely grind peanuts.
10

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.
11

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.
12

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.
13

Switch off the flame and add some fresh coriander leaves to the curry.