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

INGREDIENTS

  • 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.

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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Gurdip Kohli Punj

Chef

Gurdip Kohli Punj’s childhood memory of ‘sewa’ at the Gurdwara kitchen inspired her to cook for friends and family. The same emotion is reflected in her shows on LF, where she not just goes through some of the everyday dishes but also makes quirky and fun dishes to please children.

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