This recipe brings out the irresistible flavor of Baingan Masala, thanks to the perfect blend of tangy tamarind and freshly ground spices. The combination of these ingredients creates a mouth-watering dish that’s sure to impress!
BAIGAN MASALA
Ingredients for Baigan Masala in Maharastrian Style
– 6-8 small Baigan
– 2 tbsp oil
– 1 tsp mustard seeds
– 1/2 tsp cumin seeds
– A pinch of asafoetida (hing)
– 1 medium onion, finely chopped
– 2 tomatoes, finely chopped
– 2 tbsp roasted peanuts (coarsely ground)
– 2 tbsp grated coconut (fresh or desiccated)
– 1 tsp ginger-garlic paste
– 1 tsp red chili powder
– 1/2 tsp turmeric powder
– 1 tsp garam masala
– 1 tsp coriander powder
– 1 tsp cumin powder
– 1 tbsp tamarind paste
– Salt to taste
– Fresh coriander leaves for garnish
Instructions:
1. Prepare the Baigan:
– Wash the baigan and slit them in a cross pattern from the bottom, keeping the stems intact. Soak them in salted water to avoid discoloration.
2. Make the Stuffing:
– In a bowl, mix together coarsely ground peanuts, grated coconut, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, and salt. Add a little water or oil to bind the mixture into a stuffing consistency.
3. Stuff the Baigan:
– Drain the Baigan and gently stuff them with the prepared peanut-coconut mixture. Set them aside.
4. Cook the Baigan:
– Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds. Once they start to splutter, add a pinch of asafoetida.
– Add the chopped onions and sauté until they turn golden brown. Then, add the ginger-garlic paste and cook until the raw smell disappears.
– Add the chopped tomatoes and cook until they become soft and the oil starts to separate.
5. Add Spices:
– Add the remaining ground spices (red chili powder, turmeric, cumin powder, coriander powder) and mix well. Cook for a minute.
– Add the tamarind paste and ½ cup of water to create a thick gravy.
6. Cook the Baigan in Gravy:
– Gently place the stuffed eggplants into the pan, ensuring they are well-coated with the gravy. Cover and cook on low heat for about 15-20 minutes, stirring occasionally, until the eggplants are tender and fully cooked.
7. Finish and Garnish:
– Once the Baigan are soft and the oil starts to surface, sprinkle freshly chopped coriander leaves on top.
Serving Suggestions:
– Serve the Baingan Masala with hot chapati, roti, or steamed rice, and enjoy the authentic flavors of this Maharashtrian delicacy.
If you have any questions not covered in this post and if you need help, leave a comment or mail us at blog@ramshiromanicaterers.in and we’ll help as soon as we can.
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