Go Back

Eggplant masala curry

Baingan (eggplant) masala is a dish from my hometown Hyderabad. This is best suited for dinner or lunch parties. This goes well with biryani rice or roti.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 6 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 250 g small sized purple brinjal or eggplant
  • 50 g peanuts
  • 8-10 garlic cloves
  • 2 green chillies
  • 2 inch ginger
  • 1 onion finely chopped
  • ½ tsp cumin seeds
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder
  • ½ tsp coriander powder
  • ½ tsp garam masala powder
  • 4 Tbsp oil
  • Salt to taste
  • 1 sprig curry leaves
  • Coriander leaves to garnish

Method
 

  1. Take a pan and dry roast peanuts for 3-4 min, until the raw smell goes. Set aside to cool.
  2. Coarsely grind the roasted peanuts(do not grind it into powder) and keep it aside
  3. In a blender, add ginger, green chilli, garlic, onions and little water, blend it into smooth paste.
  4. Cut all the brinjals from middle, keep the attached stem intact.
  5. Take a pan and add oil. Add brinjals and fry it for 2 minutes on medium flame, keep flipping. Take them out and set aside.
  6. Add little more oil to pan and add cumin seeds and fry for few seconds.
  7. Add turmeric powder, red chilli powder, coriander powder and cumin powder. Cook for 30-40 seconds.
  8. Add blended masala paste and curry leaves ,fry the masala for 2-3 minutes on low-medium flame, keep stirring.
  9. Add grounded peanuts and mix it with masala, add one glass of water and mix it.
  10. Add salt to taste, mix it, increase the flame to high and let the curry come to boil.
  11. Add fried brinjal into the curry, mix it, cover the pan and cook it for 15-20 minutes on low flame.
  12. Add garam masala powder and stir it, cover the pan and cook it for another minute on low flame.
  13. Serve hot with briyani rice or roti.