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!

Ingredients:

  • 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

Method:

  • 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.
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Dahi Baingan

I have never been too much of a veggie till I got started cooking. Both me and my husband love non-veg. So I was completely ignorant of veg recipes. Eggplant/Baingan is something that my husband loves and well if well-cooked even I like it! Moreover it provides variety to our dinner. I was tired of the normal style of cooking eggplant and though I love bharta cannot cook it properly in the oven. So when I heard of a new style of cooking eggplant, I was excited and wanted to try it immediately. It worked magic for me.. and definitely for BBC too. It’s easy to cook with the least possible ingredients and tastes real good.  Why not try it out sometime…

Ingredients:

  • Eggplant – 1 (cut in round pieces)
  • Cumin seeds / Jeera – 1 tsp
  • Mustard seeds- 1/2 tsp
  • Asafoetida- a pinch
  • Ginger paste – 1tsp
  • Yogurt – 1 cup (well beaten)
  • Turmeric – 1/2 tsp (optional)
  • Red chili powder – 1/2 to 1 tsp
  • Salt  – to taste
  • Sugar – to taste (optional)
  • Oil for frying – 2tbsp

Method:

  • Wash the eggplant and marinate them with salt and a little turmeric
  • 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.
  • Beat the yogurt along with salt till smooth.
  • In the remaining oil on medium level add cumin seeds,mustard seeds and asafoetida.
  • When it changes color add ginger paste and red chili powder.
  • Add the well beaten yogurt quickly and cook, stirring continuously for 3 minutes or until the yogurt breaks down.
  • Add eggplant pieces, adjust salt, mix gently. Cook for another minute, remove from heat.
  • Add sugar if need be.

This tastes great with vegetable pulao or biryani or steamed basmati rice.



Eggplants cut in round pieces

1 tsp jeera / panchforon

1/2 tsp ginger paste

1 cup fresh yogurt

turmeric

1/2 to 1 tsp red chili powder

Salt to taste

2 tbsp Oil plus for frying