baingan masala recipe | brinjal curry recipe | brinjal masala

Jump to Recipe
baingan masala recipe, brinjal curry recipe, hyderabadi baingan recipe

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

4.38 from 8 votes
total time:
30minutes

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.

baingan masala recipe, brinjal curry recipe

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.

brinjal masala recipe

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.

few more curry recipes you may like are:

baingan masala

4.38 from 8 votes
Prep Time:10 mins
Cook Time:20 mins
Total Time:30 mins
hyderabadi style baingan recipe - absolutely delicious brinjal curry. accompanies chapati, rotis and bhakris and biryanis very well.  
baingan masala recipe, brinjal curry recipe, hyderabadi baingan recipe
Course:main course
Cuisine:hyderabadi,south indian
Servings:4
Calories:259kcal

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
  • 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.
GOOD KARMAall our content & photos are copyright protected. as a blogger, if you you want to use this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
TRIED THIS RECIPE ?i would love to hear from you. if you have made this recipe then rate the recipe or leave a comment below. if you like this recipe then do share the recipe link on facebook, twitter & pinterest. for instagram mention @vegrecipesofindia or tag #vegrecipesofindia

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.

baingan to make baingan masala recipe

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

making baingan masala recipe

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

making baingan masala recipe

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 recipe

making baingan masala

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

making baingan masala recipe

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

making baingan masala recipe

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

making baingan masala recipe

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.

making baingan masala recipe

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

making baingan masala recipe

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

making baingan masala recipe

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

making brinjal masala curry recipe

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.

making brinjal masala curry recipe

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

making brinjal curry recipe

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

making brinjal curry recipe

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

making brinjal curry recipe

16. mix very well.

making brinjal curry recipe

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

making brinjal curry recipe

18. mix brinjals for a minute on low flame.

making brinjal curry recipe

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

making baingan masala recipe

20. again mix well and sauté for a minute.

making baingan masala recipe

cooking baingan masala

21. now add 1.25 to 1.5 cups water.

making baingan masala recipe

22. season with salt as per taste.

making baingan masala recipe

23. mix again.

making baingan masala recipe

24. cover the pan with lid.

making baingan masala recipe

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

baingan masala recipe, brinjal curry recipe, hyderabadi baingan recipe

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

baingan masala recipe, brinjal curry recipe, brinjal masala recipe

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.

baingan masala recipe, brinjal curry recipe, brinjal masala recipe

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.

baingan masala recipe, brinjal curry recipe, brinjal masala recipe

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

baingan masala recipe, brinjal curry recipe, brinjal masala recipe


namaste, i am dassana

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.

Comments are closed.

5 comments/reviews

  1. I tried this one..turned out very yumm..i made it bit dry though..i love brinjal 😋n love ur recipes too..

shares