Baigan masala, also known as eggplant masala, is a popular vegetarian dish hailing from the Indian subcontinent. This flavorful and aromatic dish features tender pieces of eggplant cooked in a rich and spicy tomato-based gravy. Baigan masala is a favourite among eggplant lovers, as it beautifully showcases the vegetable’s creamy texture and a mild taste. The combination of aromatic spices and tangy tomato gravy creates a delightful symphony of flavors that is sure to tantalize your taste buds. Whether enjoyed with roti, naan, or rice, baigan masala is a delightful addition to any Indian meal. Let’s dive into the details and learn how to prepare this mouthwatering dish!
Ingredients:
- 2 large eggplants
- 3 tablespoons oil
- 1 teaspoon cumin seeds
- 1 medium onion, finely chopped
- 2 medium tomatoes, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 green chilli, finely chopped
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves, chopped (for garnishing)
Instructions:
- Begin by preparing the eggplant. Wash and pat dry the eggplants. Remove the stem and cut them into bite-sized cubes.
- Heat oil in a large pan or skillet over medium heat. Add cumin seeds and let them splutter.
- Add the finely chopped onions to the pan and sauté until they turn golden brown.
- Add the ginger-garlic paste and green chilli to the pan. Sauté for a minute until the raw aroma dissipates.
- Add the chopped tomatoes and cook until they become soft and mushy, stirring occasionally.
- Add cumin powder, coriander powder, turmeric powder, garam masala, and salt to the pan. Mix well and cook for a few minutes to allow the spices to release their flavors.
- Add the cubed eggplant to the pan and stir gently to coat the pieces with the spice mixture. Ensure that the eggplant is evenly coated.
- Reduce the heat to low, cover the pan, and let the masala simmer for 15-20 minutes. Stir occasionally to prevent sticking and ensure even cooking.
- After the eggplant is cooked and tender, uncover the pan and cook for an additional 5 minutes to thicken the gravy slightly.
- Turn off the heat and transfer the baigan masala to a serving dish. Garnish with freshly chopped coriander leaves.
- Serve hot with roti, naan, or rice, and enjoy the aromatic flavours of baigan masala.
Baigan masala is a wonderful vegetarian dish that celebrates the natural flavours of eggplant while infusing it with the richness of aromatic spices.