Baingan Masala ( Spicy Eggplant in tomato sauce)
| Rate this recipe! |
Recipe Submitted by:
Baingan Masala ( Spicy Eggplant in tomato sauce)
| Rate this recipe! |
Recipe Submitted by:
| Servings | Prep Time |
| 5-6people | 5mins |
| Cook Time |
| 20-25mins |
| Servings | Prep Time | Cook Time |
| 5-6people | 5mins | 20-25mins |
Number of Servings: people
Measurement Units:
| Number of Servings: people | Measurement Units: |
Ingredients
- 10-12 small eggplants quartered into 4 wedges or 2 large eggplant first cut into rounds and then into sticks
- 200 ml tomato puree home made
- 2 cloves garlic grated
- 1 teaspoon Turmeric powder
- 1 teaspoon Garam Masala
- 1 teaspoon Coriander powder
- 1 tsp Salt or to taste
- 1 tsp Red chilli powder or to taste
- 3 tbsp Oil
| Ingredients
|
Instructions
- First, cook the baingans separately. Put 2 tbsp oil in a pan and add the eggplant that had been cut into wedges. Cover the pan till it is cooked partially on a low to medium flame. Now uncover the pan , and cook it further till soft. The uncovering is done to prevent it from getting too mushy. It should stay firm.
- In the meantime, bring water to a boil in a separate pan. Give 4 cuts to tomatoes and add to water. After cooking for 4 minutes, take the tomatoes out and allow them to cool down. Now put them in a blender and puree them. You may use about 5 tomatoes of medium size to get sufficient amount of puree.
- Empty the pan in which you cooked the tomatoes and pour 1 tbsp oil into it. Add the garlic and let it cook for a minute. Now add all the spices: salt, turmeric, garam masala, coriander masala and red chilli powder.
- Now add the fresh tomato puree and mix.
- Finally, add the baingans and mix well. Cook it covered on a low flame for 5 minutes.
- Serve hot with chapati.
- You may garnish it with fresh coriander leaves.
