Masala Baingan / Eggplants in a spicy Curry
As much funny as it may sound....but there was a time
when I hated eggplants like hell. I couldn’t stand them in any attire...but
deep fried. But then Begun Posto and Sorshe Begun happened...and I never looked
at those purple veggies the same. They were different...they belong to another
class...where only quintessential people can only enter. A class I maintain
rather very strongly, because you know there is not much veggie in my list at
all. And now and then, my beloved mother, from the other side of the phone
tries to intervene and makes flimsy attempt to stuff veggies in my platter.
So...yes...I got it, vegetables are important and that’s why I add them to the
lentils you see!!!!
I got this recipe of Masala Baingan in an FB page and it
has remained a favourite since then. It is simple and very very spicy. Or you
can say I make it spicy by adding heaps of green chillies. Do skip that part
because I have an abnormal scale of heat tolerance.
Fry the eggplants in oil. |
Temper the rest of the oil with cumin seeds. |
Pour in the tomato puree and garlic paste. Add turmeric powder, red chilli powder, coriander powder and salt. Cook the tomatoes until the oil separates. |
Add the fried eggplants and pour in a little water. |
Now cover and cook for some minutes or until the curry thickens and the oil has started to float on the surface. |
Keep my blabbering aside. And do try this recipe for sure.
Made in plump tomatoes and garlicky gravy, this Eggplant dish is perfect with
roti or chapatti and raita.
Masala Baingan / Eggplant in a Spicy Curry
Serves 4-5
Ingredients:
6-7 medium baby eggplants / 2 large eggplants
1 cup tomato puree (It will take 3-4 medium tomatoes to
make that puree)
5 cloves of garlic – paste
1 tsp turmeric powder
2-3 tsp red chilli powder
1 tsp cumin seeds
1 tsp coriander powder
½ tsp garam masala powder
4 tbsp oil
Salt
A handful of fresh coriander leaves – chopped
Method:
If you are using baby eggplants then you can cut them lengthwise
in half. You can also slit them in the middle, so that the eggplants are still
attached to its stem. Make another slit in the opposite direction and you are
done. If you are using big eggplants then make medium pieces of it.
Sprinkle some turmeric powder and red chilli powder over
them and rub well.
Heat oil in a kadai and fry the eggplants until they are
lightly golden and soft.
Once done take them out of the pan and keep aside.
Temper the same oil with some cumin seeds.
As the seeds start to sizzle, pour in the tomato puree
and garlic paste.
Add the turmeric powder, red chilli powder and coriander
powder.
Add salt and mix them altogether.
Cook this tomato mixture on medium flame until the
tomatoes are cooked and the oil has started to separate.
Now add the fried eggplants and carefully coat them with
the curry.
Add a little water and put cover.
Put the flame on low and simmer for 4-5 minutes, allowing
the eggplants to absorb flavours from the curry.
After 5 minutes uncover the lid and simmer until the
gravy thickens.
Taste and adjust the seasonings.
Sprinkle the garam masala powder and chopped coriander
leaves.
Serve hot with roti / chapatti / paratha.
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