Brinjal is a frequently used vegetable in our house maybe after okra, potato, tindora.Another plus is that it is available in the Indian stores throughout the year and so I cook with it often.
Baingan Masala is one dish I learnt few months ago and I have tried it many times since. There are so many variations of this classic dish; some are prepared with the typical north Indian flavor, others use many spices stuff it in the brinjal and make it the bharwan way. Anyway this is my version of Baingan masala which has a touch of Konkani flavor to it.
Spicy and tangy this curry goes well with rotis/pooris and daal rice. On days when I am pressed for time, I make this curry along with a kachumber (salad) and plain rice. I then heat up store bought rotis, and we eat it along with salad and yogurt rice.
Here are other recipes using brinjal:
- Dry brinjal curry with spice mix.
- Stuffed Brinjal/ Ennegai
- Brinjal ka Upma
- Eggplant Spinach Daal
- Brinjal and Potato ki Sabji
- 4-5 medium purple brinjal/eggplant/baingan (similar to these)
- 1 tsp mustard seeds
- 4-5 curry leaves
- 2 medium tomatoes
- 1 tsp Jaggery for taste (optional)
- Asafetida/hing a pinch
- 1 Tbsp Oil
To make the coconut masala
- 1/2 cup shredded coconut (fresh/frozen)
- 1 Tbsp coriander seeds/dhaniya
- 1 Tbsp urad daal
- 1 Tbsp tamarind paste
- 3-4 red chillies
- Wash the Baingan/brinjal thoroughly and cut into long strips. Place it in a bowl of water to avoid discoloration.
- Heat a small pan; roast the coriander seeds, urad daal and red chillies in little bit oil until it turns brown.
- Next make the coconut masala, by grinding the coconut along with the roasted red chillies, urad daal, coriander seeds, tamarind, and water. The masala should be slightly coarse, thick so do not add too much water.
- In the meanwhile heat oil in a thick bottomed pan. Add the mustard seeds, let it splutter and then add the curry leaves, hing.
- Add the chopped brinjal/baingan, salt and fry until it turns light brown and is cooked.
- Add the chopped tomatoes
- Add the coconut paste and cook until the raw smell of coconut is gone. Sprinkle some water in between, so that it does not stick to the bottom. Check for taste and adjust the seasonings if required.
- Garnish with shopped coriander leaves. Serve hot with rice or rotis.