baingan masala recipe with step by step pics. one of the special recipes that i make with brinjal is this hyderabadi style brinjal masala. this is not the ordinary simple brinjal masala with an onion-tomato base and some spices. of course i have added onions and tomatoes, but the body of the gravy comes from coconut, peanuts and sesame seeds. adding these three ingredients bring about a total change in the flavor and taste. so yes this brinjal curry has complex flavors and is absolutely delicious to be mopped with some chapatis or bajra bhakri or jowar bhakri. the curry tastes equally delicious with pav.

for this hyderabadi style brinjal masala and the capsicum masala recipe (which i have shared earlier) has the same recipe method. just a few changes i make for this brinjal masala gravy.

tomatoes give some tang in the gravy. but instead of tomatoes, a bit of tamarind or even lemon juice can be added. to make this brinjal masala recipe taste the way it is, i would suggest not to change or alter any ingredient. but you can use any variety of brinjal in the recipe. i have used white brinjals. even green or purple colored brinjals can be used.

serve hyderabadi style baingan masala with rotis, parathas, ragi roti, steamed rice or bread. this brinjal masala gravy also accompanies a biryani or pulao or cumin rice or biryani chawal very well.

preparation to make baingan masala

1. rinse and then quarter 200 grams brinjal (7 to 8 medium sized baingan). immerse the brinjal pieces in enough water in which ½ teaspoon salt has been added.

2. in a grinder jar take 2 tablespoons white sesame seeds and 3 tablespoons peanuts.

3. add 6 tablespoons desiccated coconut, ½ teaspoon coriander seeds and ½ teaspoon cumin seeds.

4. grind to a fine powder. grind at intervals for some seconds and then stop. do not grind at a stretch as then oil will be released.

making baingan masala

5. heat 3 tablespoons oil in a heavy pan or kadai. add ⅓ cup chopped onions.

6. stir and then begin to sauté onion on a medium flame.

7. stirring often sauté onions till they turn light brown.

8. now add 2 teaspoons ginger-garlic paste. for the paste, you can crush 1 inch ginger and 5 to 6 medium garlic cloves in a mortar-pestle.

9. stir and sauté for some seconds till the raw aroma of both ginger and garlic goes away.

10. reduce the flame to low and add the ground sesame seeds, peanut and coconut powder.

11. on a low flame stirring non-stop sauté till the powder becomes light golden and aromatic. oil will also release from sides.

12. sautéing the ground powder till its light golden takes about 3 to 4 minutes on a low flame. time will vary depending on the size, thickness of pan and intensity of flame.

13. then add ½ cup tightly packed finely chopped tomatoes.

14. mix very well and continue to sauté. if the mixture starts sticking to pan then add some water and continue to sauté.

15. sauté till the tomatoes soften. then add 1 green chili (chopped) and 1 tablespoon chopped coriander leaves.

16. mix very well.

17. drain all the water and add the chopped brinjals.

18. mix brinjals for a minute on low flame.

19. add the following spice powders – ¼ teaspoon turmeric powder, ½ teaspoon kashmiri red chilli powder and ½ teaspoon garam masala powder.

20. again mix well and sauté for a minute.

cooking baingan masala

21. now add 1.25 to 1.5 cups water.

22. season with salt as per taste.

23. mix again.

24. cover the pan with lid.

25. on a low to medium-low flame simmer the brinjal masala gravy till the brinjals are cooked well and tender.

26. in between do check the brinjal masala gravy and give a stir. if the gravy looks thick you can add some more water.

27. the brinjals have to be tender and cooked perfectly but not mushy. so do keep a check. once the gravy is done, you will see some oil floating on top. it will take about 15 to 20 minutes for the brinjals to get cooked. switch off the flame and add 1 to 2 tablespoons chopped coriander leaves.

28. mix again. check the taste of brinjal masala gravy and if required add some more salt or red chili powder or garam masala powder.

29. serve brinjal masala with chapati or paratha or steamed rice or veg biryani or jeera rice or green peas pulao or saffron rice.

PIN PRINT

baingan masala

4.91 from 10 votes

Author:Dassana Amit

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Course:main course

Cuisine:hyderabadi,south indian

Calories: 259kcal

Servings (change the number to scale):4

hyderabadi style baingan recipe - absolutely delicious brinjal curry. accompanies chapati, rotis and bhakris and biryanis very well.  

INGREDIENTS FOR baingan masala

(1 CUP = 250 ML)

for soaking brinjals

• 200 grams brinjal or 7 to 8 medium sized brinjals (baingan)
• water as required for soaking brinjals
• ½ teaspoon salt

to be ground

• 2 tablespoons sesame seeds (til)
• 3 tablespoons peanuts
• 6 tablespoons desiccated coconut
• ½ teaspoon coriander seeds (sabut dhania)
• ½ teaspoon cumin seeds (jeera)

other ingredients for baingan masala

• 3 tablespoons oil
• ⅓ cup chopped onion or 1 medium onion, chopped
• 2 teaspoons ginger garlic paste or 1 inch ginger and 5 to 6 medium garlic cloves, crushed in mortar-pestle
• ½ cup tightly packed finely chopped tomatoes or 2 medium tomatoes, finely chopped
• 1 green chilli - chopped
• 1 tablespoon chopped coriander leaves
• ¼ teaspoon turmeric powder
• ½ teaspoon kashmiri red chilli powder
• ½ teaspoon garam masala powder
• 1.25 to 1.5 cups water or add as required
• 1 to 2 tablespoons chopped coriander leaves
• salt as required

HOW TO MAKE baingan masala

preparation for baingan masala

• rinse and then quarter brinjals. immerse the brinjal pieces in enough water in which ½ teaspoon salt has been added.
• in a grinder jar take 2 tablespoons white sesame seeds and 3 tablespoons peanuts.
• add 6 tablespoons desiccated coconut, ½ teaspoon coriander seeds and ½ teaspoon cumin seeds.
• grind to a fine powder. grind at intervals for some seconds and then stop. do not grind at a stretch as then oil will be released.

making baingan masala

• heat 3 tablespoons oil in a heavy pan or kadai. add chopped onions.
• stir and then begin to sauté onion on a medium flame. stirring often sauté onions till they turn light brown.
• now add 2 teaspoons ginger-garlic paste. for the paste, you can crush 1 inch ginger and 5 to 6 medium garlic cloves in a mortar-pestle.
• stir and sauté for some seconds till the raw aroma of both ginger and garlic goes away.
• reduce the flame to low and add the ground sesame seeds, peanut and coconut powder.
• on a low flame stirring non-stop sauté till the powder becomes light golden and aromatic. oil will also release from sides.
• then add ½ cup tightly packed finely chopped tomatoes.
• mix very well and continue to sauté. if mixture starts sticking to pan then add some water and continue to sauté.
• sauté till the tomatoes soften. then add 1 green chili (chopped) and 1 tablespoon chopped coriander leaves. mix very well.
• drain all the water and add the chopped brinjals. mix brinjals for a minute on low flame.
• then add the following spice powders – ¼ teaspoon turmeric powder, ½ teaspoon kashmiri red chilli powder and ½ teaspoon garam masala powder.
• again mix well and sauté for a minute.

cooking baingan masala

• now add 1.25 to 1.5 cups water and season with salt as per taste. mix again.
• cover the pan with lid.
• on a low to medium-low flame simmer the gravy till the brinjals are cooked well and tender.
• in between do check the brinjal masala gravy and give a stir. if the gravy looks thick you can add some more water.
• the brinjals have to be tender and cooked perfectly but not mushy. so do keep a check. once the brinjal masala gravy is done, you will see some oil floating on top. 
• it will take about 15 to 20 minutes for the brinjals to get cooked. switch off the flame and add 1 to 2 tablespoons chopped coriander leaves.
• mix again. check the taste of baingan masala curry and if required add some more salt or red chili powder or garam masala powder.
• serve brinjal masala with paratha or phulka or steamed rice or saffron rice or veg biryani or matar pulao or cumin rice.

RECIPE TIPS

• you can use any variety of brinjal in the recipe.

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