Masala Baigan Curry
Masala Baigan Curry

Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, masala baigan curry. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Masala Baigan Curry is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Masala Baigan Curry is something that I have loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook masala baigan curry using 17 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Masala Baigan Curry:
  1. Prepare small sized purple brinjal
  2. Make ready oil
  3. Make ready mustard seeds / rai
  4. Make ready methi / fenugreek seeds
  5. Prepare Curry leaves
  6. Take onion, finely chopped
  7. Get ginger garlic paste / adrak lasun paste
  8. Prepare turmeric powder
  9. Take tomato paste
  10. Prepare cumin powder
  11. Make ready coriander powder
  12. Make ready garam masala
  13. Prepare red chilli powder
  14. Get Salt
  15. Take Water
  16. Make ready roasted coarsely grind peanuts
  17. Take tarind pulp
Instructions to make Masala Baigan Curry:
  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.

So that is going to wrap this up with this exceptional food masala baigan curry recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!