A warm hello to everyone. Renovation is still underway and I am looking forward to start full fledged cooking in my new kitchen. I am sharing a quick and delicious recipe using Baigan /Brinjal / Eggplant. Baigan Masala / Brinjal Masala can be whipped in just 25 minutes. It can be served with rice or any flatbread. It is made with easily available spice mixes in our pantry. This fits perfectly for busy days and even the eggplant haters will love it.
Some Facts about Baigan / Brinjal / Eggplant :
- Eggplants are not actually vegetables but Berries and belong to the Night SHaed family.
- They have high level of nicotine compared to other vegetables but are perfectly edible.
- Eggplants have basically originated in India.
- They come in various colors like white, green, purple, and purple with white stripes.
What is the theme for A – Z Recipe ?
Masala Baigan / Brinjal Masala is my humble contribution for the A TO Z Recipe Challenge season 2 . This month was letter M and hence this is my contribution this month. I am looking forward to the wonderful contribution from my fellow bloggers.
MASALA BAIGAN / BRINJAL MASALA
Equipment
- 1 Heavy Bottom Pan
- 1 Spatula
Ingredients
- 2 Nos Medium Size Purple Brinjal / Baigan / Eggplant cut into 1"Pcs
- 1 No Medium Size Red Onion finely chopped
- 2 No Green Chillies Finely Chopped
- 1 No Big Red Tomato finely chopped
- 1 Tbsp Finely Chopped fresh Coriander
- 3/4 Tsp Kashmiri Red Chilli Powder
- 1/2 Tsp Garam Masala
- Salt to taste
- 1/2 Tsp Subzi Masala
- 1/2 Cup Water
- 1 Tbsp Oil
- 1 Tsp Panch Phoran Masala
- 1 Tbsp Peanuts
- 1/4 Tsp Turmeric / Haldi
Instructions
- Heat oil in a heavy bottom pan . Add Panch Phoran mix and Peanuts.
- Once it starts to splutter and peanuts are roasted add the finely chopped onions and green chillies.
- As it starts to turn golden brown add the finely chopped tomatoes , turmeric ,kashmiri red chilli powder , garam masala and subzi masala and saute untill the tomatoes are nicely cooked amd oil starts to leave the sides.
- Add the chopped brinjal / Baigan. Mix well . Add water , salt and cover the lid .
- Cook on medium flame for about 10 minutes.
- Remove the lid ,mix well and turn off the heat.
- Garnish with fresh coriander and serve with rice or any flat bread.
- Enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Notes
- Use the tender long purple brinjal.
- Adjust the green chilli as per your spice tolerance .
- Mix of garam masala and subzi masala gives perfect balance of the spices.
- Use Panch phoran for the more flavors.
- Kashmiri chilli powder is not spicy and gives a nice colour.
- Peanuts enhance the taste of this subzi. Do not skip unless you are allergic to nuts.
ACHARI MATAR MASALA/ GREEN PEAS CURRY
ASALA AKKI POORI / RICE FLOUR POORI
If you try my recipe and love it , then please share some pictures of your dish with me. Kindly rate the recipe below, and give your valuable feedback in the comment section.
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Delicious sabzi. Brinjal is our favourite. This method is simple yet looks delicious. I love the addition of peanuts here. They really taste great in curries and sabzis.
I will surely try it I can feel the crunch of peanuts I have never used peanuts in baingan sabji. Sounds so delicious
Wow, Preethi, this masala baingan sure sounds so good with panch phoron and peanuts. Love such easy but tasty recipes. It is definitely going down in my bookmarked recipes as it gives me a chance to prepare eggplant in a different style.
Masala baingan looks fabulous and flavorful with the special panch phoran masala and the roasted peanuts .
First of all Congratulations for your new kitchen. Eggplant in Panch phoran masala must be so flavorful. I am a die heart fan of panch phoran. Loved this! Adding peanuts gives a good bite and crunch to the dish.
Yeahhh!! The new Kitchen is always exciting. that panchphoran tadka with the eggplants must be divine, and pair perfect with rotis and rice.
Gorgeous masala baingan, love the color and such a simple recipe. We enjoy this so so much with hot rotis 🙂