Name: Masala baingan recipe by Titir Pande at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: Brinjal (baigan) - slit in half. Do not cut the brinjal completly - 4 if using long one and 8 if using small one; Whole Garlic cloves peeled n lightly crushed : 5-6; Garlic paste - 1 tbsp; Ginger paste - 1 tbsp; Onion paste - 2 medium size; Tomato puree - 3 medium size; Cumin powder-1/4 tsp; Coriander Powder- 1/4 tsp; Garam masala powder - 1/2 tspn; Salt to taste; Red chilli powder- 1/4 tsp; Turmeric Powder- 1/4 tsp; Kasoori methi- a pinch; Sugar -1/2 tspn; Coriander leaves; oil

ABOUT Masala baingan RECIPE

Eggplant in thick gravy. The eggpant that can be used are the long green or purple one, the small purple one.

Ingredients Serving: 4

Brinjal (baigan) - slit in half. Do not cut the brinjal completly - 4 if using long one and 8 if using small one
Whole Garlic cloves peeled n lightly crushed : 5-6
Garlic paste - 1 tbsp
Ginger paste - 1 tbsp
Onion paste - 2 medium size
Tomato puree - 3 medium size
Cumin powder-1/4 tsp
Coriander Powder- 1/4 tsp
Garam masala powder - 1/2 tspn
Salt to taste
Red chilli powder- 1/4 tsp
Turmeric Powder- 1/4 tsp
Kasoori methi- a pinch
Sugar -1/2 tspn
Coriander leaves
oil

Instructions

Add salt and turmeric to the brinjal and shallow fry it with the crushed garlic till it turns golden brown. Remove from pan once it turns brown.
In the same pan add a little more oil if required and then add the sugar. Once it starts turning brown add the onion paste, ginger paste and garlic paste.
When oil starts separating, add the tomato puree and mix well.
Add the salt, turmeric, red chilli powder, cumin and coriander powder. To avoid burning you can keep on sprinkling water till the oil separates.
Once oil separates, add water.
Add the brinjals in it and cover it. Keep on checking if the brinjals are soft enough and the gravy is thick.
When the water is boiling to cook the brinjals, add garam masala powder.
When brinjals are soft and required consistency attended, add crushed kasoori methi just before removing from flame.
Garnish with chopped coriander leaves and cream.

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