Eggplant masala, also known as Baingan Masala, is a flavorful Indian dish made with eggplant (aubergine) cooked in a spicy tomato-based gravy. A step-by-step guide on how to make Eggplant Masala:
Ingredients:
For Frying the Eggplant:
- 2 medium-sized eggplants (about 500g)
- Salt
- Oil for shallow frying
For the Masala:
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 2-3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 green chilies, chopped (adjust to taste)
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 2 large tomatoes, finely chopped
- Salt to taste
- Chopped cilantro leaves for garnish (optional)
Instructions:
1. Prepare the Eggplant:
- Wash the eggplants and cut them into cubes. Place the cubes in a bowl, sprinkle with salt, and let them sit for about 15 minutes. This helps remove excess moisture and bitterness.
2. Shallow Fry the Eggplant:
- After 15 minutes, rinse the eggplant cubes under running water and pat them dry with a clean kitchen towel.
- Heat oil in a skillet or frying pan over medium heat. Once the oil is hot, add the eggplant cubes in batches and shallow fry them until they are golden brown and tender. Remove them from the pan and set them aside on a paper towel to remove excess oil.
3. Prepare the Masala:
- In the same pan, add 2 tablespoons of oil. Once hot, add cumin seeds and let them splutter.
- Add finely chopped onions and sauté until they turn translucent.
4. Add Aromatics:
- Stir in the minced garlic, grated ginger, and chopped green chilies. Sauté for a couple of minutes until the raw aroma disappears.
5. Add Spices:
- Add turmeric powder, red chili powder, coriander powder, and garam masala to the pan. Mix well and sauté for a minute until the spices are fragrant.
6. Add Tomatoes:
- Add the finely chopped tomatoes to the pan. Cook them until they turn soft and the oil starts to separate from the mixture. This will take about 5-7 minutes.
7. Cook the Masala:
- Continue to cook the tomato mixture until it becomes a thick and rich gravy.
8. Add Fried Eggplant:
- Once the masala is ready, add the fried eggplant cubes to the pan. Stir well to coat them with the masala.
9. Simmer:
- Add a little water to adjust the consistency of the gravy. Let the dish simmer for about 5-7 minutes, allowing the eggplant to absorb the flavors of the masala.
10. Garnish and Serve:
- Garnish the Eggplant Masala with chopped cilantro leaves (if desired).
11. Enjoy:
- Your homemade Eggplant Masala is ready to be served. It goes well with rice, roti (Indian bread), or naan.
Eggplant masala is a flavorful and comforting dish that's perfect for vegetarians and lovers of Indian cuisine.