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Baingan Masala

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

- Indian

Serves

- 4

Cooking Time

-20-22 Min

Difficulty

- Medium

Preparation Time

- 10 Min

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INGREDIENTS

  • 1 masala mackerel
  • 2 tbsp oil
  • 1 tsp lemon juice
  • 6 to 7 phyllo sheets
  • water as required
  • oil for frying
  • mint sauce for garnish

HOW TO PREPARE BAINGAN MASALA

  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.
  8. 8

    Garnish with chopped coriander.
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