Masala Baingan / Eggplants in a spicy Curry

As much funny as it may sound....but there was a time when I hated eggplants like hell. I couldn’t stand them in any attire...but deep fried. But then Begun Posto and Sorshe Begun happened...and I never looked at those purple veggies the same. They were different...they belong to another class...where only quintessential people can only enter. A class I maintain rather very strongly, because you know there is not much veggie in my list at all. And now and then, my beloved mother, from the other side of the phone tries to intervene and makes flimsy attempt to stuff veggies in my platter. So...yes...I got it, vegetables are important and that’s why I add them to the lentils you see!!!!

I got this recipe of Masala Baingan in an FB page and it has remained a favourite since then. It is simple and very very spicy. Or you can say I make it spicy by adding heaps of green chillies. Do skip that part because I have an abnormal scale of heat tolerance.

Fry the eggplants in oil.

Temper the rest of the oil with cumin seeds.

Pour in the tomato puree and garlic paste. Add turmeric powder, red chilli powder, coriander powder and salt. Cook the tomatoes until the oil separates.

Add the fried eggplants and pour in a little water. 

Now cover and cook for some minutes or until the  curry thickens and the oil has started to float on the surface.

Keep my blabbering aside. And do try this recipe for sure. Made in plump tomatoes and garlicky gravy, this Eggplant dish is perfect with roti or chapatti and raita.

Masala Baingan / Eggplant in a Spicy Curry

Serves 4-5

Ingredients:

6-7 medium baby eggplants / 2 large eggplants

1 cup tomato puree (It will take 3-4 medium tomatoes to make that puree)

5 cloves of garlic – paste

1 tsp turmeric powder

2-3 tsp red chilli powder

1 tsp cumin seeds

1 tsp coriander powder

½ tsp garam masala powder

4 tbsp oil

Salt

A handful of fresh coriander leaves – chopped

Method:

If you are using baby eggplants then you can cut them lengthwise in half. You can also slit them in the middle, so that the eggplants are still attached to its stem. Make another slit in the opposite direction and you are done. If you are using big eggplants then make medium pieces of it.

Sprinkle some turmeric powder and red chilli powder over them and rub well.

Heat oil in a kadai and fry the eggplants until they are lightly golden and soft.

Once done take them out of the pan and keep aside.

Temper the same oil with some cumin seeds.

As the seeds start to sizzle, pour in the tomato puree and garlic paste.

Add the turmeric powder, red chilli powder and coriander powder.

Add salt and mix them altogether.

Cook this tomato mixture on medium flame until the tomatoes are cooked and the oil has started to separate.

Now add the fried eggplants and carefully coat them with the curry.

Add a little water and put cover.

Put the flame on low and simmer for 4-5 minutes, allowing the eggplants to absorb flavours from the curry.

After 5 minutes uncover the lid and simmer until the gravy thickens.

Taste and adjust the seasonings.

Sprinkle the garam masala powder and chopped coriander leaves.

Serve hot with roti / chapatti / paratha.