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Wednesday, April 9, 2014

Maseladar Baingan (Spicy Eggplant Curry)

Eggplant is perhaps the most used vegetable in our house. So I try to make various combinations and permutations so that we do not get bored of it. That is why when i saw this recipe in the Sunday edition of TOI, I added it to my To-Do list.

It turned out to be very nice and spicy. Goes great with rotis!!! Read on for the very easy recipe:

Preparation Time - 20-25 mins

Ingredients -

  • Sliced brinjal/eggplant ( 4 cups )
  • Finely chopped onion ( 2 medium )
  • Ginger garlic paste - 1/2 tsp
  • Cumin seeds - 1/3 tsp
  • Chili powder - 1/3 tsp
  • Coriander powder - 1/4 tsp
  • Turmeric - 1/2 tsp
  • Garam Masala Powder - 1/4 tsp
  • Amchur - 1/4 tsp ( But I used 1/2 tsp anardana powder instead )
  • Yogurt - 1/2 cup
  • Lemon juice - 1 tsp
  • Oil - 4 tbsp
  • salt to taste

For the paste -

  • Peanuts - 2 tbsp
  • Sesame seeds - 2 tbsp
  • Mustard seeds - 1/3 tsp
  • Green chillis - 2-3 nos
  • Coriander leaves - 1/3 cup

Preparation - Make a fine paste out of the ingredients listed under 'For the paste'.

Cooking - Add 1 tbsp oil to a wok. Add and fry the eggplant slices for 4-5 minutes. Remove and keep aside.

Add the remaining oil to the wok. Add cumin seeds and allow to crackle.

Add chopped onions and allow to turn translucent. Add the ginger garlic paste and cook till raw smell goes away.

Add all the powdered spices. Fry for 1 min.

Add the masala paste along with salt and fry for 3-4 mins.

Add the beaten curd along with the eggplant slices. Fry for 2-3 mins on medium flame.

Add 1 1/2 cup water slowly. Cover with lid and allow to cook for 6-7 mins.

Remove from wok. Add lemon juice and coriander leaves. Mix well.

Serve hot with rotis.

Note - The original recipe made use of the raw eggplant pieces but I choose to stir fry them as it tastes different ( I like it better this way).


  1. Fingerlicking maseladar baingan, i can have it happily with some rotis.

  2. Sounds like Hyderabadi Baghaare baingan.. very delicious !


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