Baingan / Eggplant Masala

For those who love eggplant/brinjal/baingan – here is a recipe that is quick, easy and tingles your taste buds. BUT, if you are oil conscious this may not be the best one. Eggplant when cooked consumes/absorbs oil like a sponge, in fact that is precisely what makes the eggplant so yummy. When I first started making this dish, though my husband would love the flavors, it would make me feel very guilty. So I attempted to bake the eggplant instead, before preparing it this way. I would not say it did not work, but it surely was not as tasty as frying it in oil would have made. Now whenever I make this preparation I alternate between frying the eggplant and baking it. Also, the way I make it, its little sweet in taste – that is how most bengalis prefer it, but you can also exclude the sugar or adjust it accordingly. So have a go at it and try this as per your taste!


  • Eggplant/Brinjal/Baingan, cut in round pieces – 1
  • Onion, sliced – 1 medium
  • Tomato – 1 medium
  • Green chillies, slit – 2 or to taste
  • Ginger chopped or paste – 1 tbsp
  • Garlic chopped or paste – 3-4 cloves
  • Red chilli powder – to taste (optional)
  • Turmeric powder – 1/2 tsp
  • Coriander powder – 1 tbsp
  • Tomato sauce – 1 tbsp (optional)
  • Salt – to taste
  • Sugar – to taste (optional)
  • Oil – 2 tbsp


  • Wash the egg-plant, cut it in round slices and soak in water with little salt and turmeric. Keep aside for few minutes.
  • Heat  oil in a pan on medium-high heat.
  • Take few pieces of eggplant, dry them by blotting with kitchen towel. Fry for 2 minutes or until the pieces are light brown in color. Remove and place them on a paper towel.
  • Repeat until all pieces of eggplant are done.
  • In the same pan (remove excess oil from the pan, if any to an amount enough for frying the onions.) fry the onions slices till they are well browned.
  • Add ginger, garlic, green chillies, turmeric powder, coriander powder and red chilli powder. Saute for few minutes and  mix well.
  • Add the fried egg-plant slices and mix well.
  • With the spoon or ladle mash the egg plants very lightly. (Do not mash completely).
  • Add tomato and salt and mix well.
  • If desired add tomato sauce and sugar to taste.

One thought on “Baingan / Eggplant Masala

  1. the pic looks awesome..there is another way of cutting the oil out completely. Take the whole eggplant and brush up the sides with a little oil (much like oiling a baking tray). put a karahi on high flame. when its hot put the baingan inside. let the sides burn, keep turning it so that all sides are nicely cooked and totally black. once them off..and follow the rest of yr process. it will still be yummy.. 🙂 yo girl…carry on..

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