Masala Baingan Recipe

The Brinjal/ Eggplant is most versatile vegetables that is used in the Indian cuisine. It can be used in combination with other vegetables like the potato, deep fried into pakoras, and can be prepared as a stand alone dish as well. This recipe is a stand alone brinjal/ eggplant dish. Masala baingan is mouth watering. simple and easy to cook recipe which goes well chapattis as well as jeera rice.


Serving : 3
Cooking Time : 20 minutes
Prep Time : 5 minutes


  • 6-7 Baby Eggplants (Baingan)
  • 2 medium Onion (finely chopped)
  • 1 Tomato (finely chopped)
  • 7-8 Garlic cloves (finely chopped)
  • 2 tsp Coriander powder
  • 1/2 tsp Red chilli powder
  • 1 tsp Dry mango powder (amchur)
  • 1/2 tsp Cumin seeds
  • Salt to taste
  • 1/4 cup of water
  • Fresh coriander leaves for garnishing


1. Wash the baingans and split into four parts, while keeping them together at the stalk.
2. Mix all the dry masalas except cumin seeds
3. Fill the split baingans with this masala and keep them aside.
4.Heat oil in a pan, add cumin seeds and fry till the colour changes
5. Add chopped garlic and saute till the raw aroma disappear.
6 Now add chopped onion and fry till they are pink in colour.
7. Spread the onions in the pan. Now place the baingan on top of the onions.
8. Sprinkle the remaining masala over the baingans and onion evenly.
9. sprinkle some water on them and cover the pan with a lid.
10. Cook for 5 minutes on low flame, and turn the baingans with light hand so that baingans are cook well from all sides.
11. Now add chopped tomato, remaining water and cook for another five minutes at low flame.
12. Garnish the baingans with fresh coriander leaves and serve hot with chapattis and jeera rice.





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