Brinjal Curry Recipe (Hyderabadi Baingan Masala)

brinjal curry or baingan masala garnished with coriander leaves and served in a small black casserole.

4.79 from 19 votes

Brinjal Curry Recipe (Hyderabadi Baingan Masala)

Brinjal Curry (Baingan Masala) is a flavorful Hyderabadi-style dish made with tender brinjals simmered in a rich, aromatic gravy of onions, tomatoes, coconut, peanuts, and sesame seeds together with spices and herbs. This vegan and gluten-free curry has a deliciously spiced, slightly nutty flavor and pairs beautifully with roti, naan, or rice. Perfect for a comforting weekday meal or a simple yet satisfying dinner.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Hyderabadi, South Indian

Diet: Gluten Free, Vegan

Difficulty Level: Moderate

Servings:

Calories: 258kcal

Author: Dassana Amit

Ingredients

For soaking brinjals

200 grams or 7 to 8 medium-sized grams brinjals
water - as required for soaking brinjals
½ teaspoon salt

To be ground

2 tablespoons sesame seeds (white)
3 tablespoons peanuts
6 tablespoons desiccated coconut
½ teaspoon coriander seeds
½ teaspoon cumin seeds

Other ingredients

3 tablespoons oil - any neutral oil or sunflower or peanut oil
⅓ cup onions - chopped
2 teaspoons Ginger Garlic Paste or 1 inch ginger and 5 to 6 medium garlic cloves, crushed in mortar-pestle
½ cup tomatoes - tightly packed and finely chopped
1 teaspoon green chillies - chopped
1 tablespoon coriander leaves - chopped (cilantro)
¼ teaspoon turmeric powder (ground turmeric)
½ teaspoon kashmiri red chilli powder or sweet paprika
½ teaspoon Garam Masala
1.25 to 1.5 cups water or add as required
1 to 2 tablespoons chopped coriander leaves - chopped (cilantro)
salt as required

US Customary - Metric

Instructions

Preparation

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 white sesame seeds, peanuts, desiccated coconut, coriander seeds and cumin seeds.
Grind to a fine powder. Grind at intervals for some seconds and then stop. Do not grind at a stretch as doing this will release oils from the nuts and seeds.

Making masala base

Heat oil in a heavy pan or kadai (wok) or skillet. Add the chopped onions.
Mix and then begin to sauté onions on a medium heat. Stirring often sauté onions until they turn light golden.
Next add the ginger-garlic paste and sauté for some seconds until the raw aroma of both ginger and garlic goes away.
Reduce the heat to low and add the finely ground sesame seeds, peanut and coconut mixture.
On a low to medium-low heat stirring non-stop sauté until the nuts and seeds mixture becomes light golden and aromatic. Oil will also release from sides.
Add finely chopped tomatoes.
Mix very well and continue to sauté. If the masala mixture starts sticking to pan then add a few splashes of water. Mix deglaze and continue to sauté.
Sauté until the tomatoes soften. Add chopped green chillies and chopped coriander leaves. Mix very well.
Drain all the water from the bowl and add the chopped brinjals. Mix and sauté brinjals for a minute on low heat.
Add turmeric powder, kashmiri red chilli powder and garam masala powder.
Again mix well and sauté for a minute.

Making brinjal curry

Add 1.25 to 1.5 cups water and season with salt as per taste. Combine and mix thoroughly.
Cover the pan with a lid.
On a low to medium-low heat simmer the curry until the brinjals are cooked well and tender.
In between do check the brinjal masala gravy and give a stir. If the gravy looks thick, add some water.
The brinjals have to be tender and cooked perfectly but not mushy. So do keep a check. Once the brinjal curry is cooked, you will see some oil floating on top.
It will take about 12 to 15 minutes for the brinjals to get cooked. Turn off the heat and add 1 to 2 tablespoons chopped coriander leaves.
Mix again. Check the taste of baingan masala and if required add some more salt or red chili powder or garam masala powder.

Serving suggestions

Enjoy brinjal curry with chapati or paratha, steamed rice, veg biryani or jeera rice, green peas pulao or saffron rice. It also pairs well with jowar or bajra roti.
You can also have the curry with bread or dinner rolls.

Storage

Store any leftover brinjal curry in an airtight container for up to 2 to 3 days in your refrigerator.
Reheat in a pan until warm or hot. Serve your leftovers with your favorite sides as a nice, warm weeknight lunch or dinner.

Notes

Use small to medium sized brinjals: These kinds of eggplants are best suited in this curry. They have a nice soft texture when cooked and do not turn spongy like the larger eggplants.
Remove bitterness: Soak the chopped brinjals in salted water for 15-20 minutes to remove their bitterness.
Grind Fresh: Freshly ground coconut, peanuts, and sesame seeds enhance the flavor and texture.
Adjust Spice Levels: Customize green chillies, chilli powder and garam masala to your heat and spice preference.
Cook Gently: Allow brinjals to cook slowly in the curry for the best texture and softness.
Nut-Free Option: Skip peanuts and add more coconut for a nut-free version.

Nutrition