Baingan Masala
Stuffed brinjals with dry masala served on a tomato and ginger-garlic based gravy.
Baingan Masala Recipe by Gurdip Kohli Punj

- Indian


- 4

Cooking Time

-20-22 Min


- Medium

Preparation Time

- 10 Min


  • 4 Egg Plant
  • Amchoor
  • Salt
  • Chilli Powder
  • Coriander Powder
  • Turmeric
  • 1 Onion
  • 1tsp Ginger Garlic Paste
  • 1 Tomato
  • 1 tsp Green Chillies
  • 1/2 tsp Red Chilli Powder
  • 1/2 tsp Turmeric Powder
  • 1 tsp All ground Spice
  • 1 tsp Coriander Powder
  • Water.


  1. 1

    Make slits on the eggplants and fill them with the mixed spices comprising dry mango powder, salt, red chilli powder, coriander powder and turmeric powder.
  2. 2

    Heat oil in a pan and saute the chopped onion with the ginger garlic paste.
  3. 3

    Add chopped tomato and chopped green chillies.
  4. 4

    Next add red chilli powder, turmeric powder, all ground spice and coriander powder and mix well with a little water.
  5. 5

    Mix again with a paste of peanut sesame seeds and coconut.
  6. 6

    Put the mixed spice filled eggplants into the masala, mix well and let it cook for some time.
  7. 7

    When the eggplants are cooked, transfer them to a serving dish.
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Gurdip Kohli Punj


Chef Gurdip Kohli Punj has fond memories of the Gurudwara kitchen where her family rolled out chapattis, chopped vegetables, and stirred large pots of dal as 'sewa'. This was no mere chore for young Gurdip; she enjoyed cooking for people! She creates healthy dishes that are yummy too!

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