Masala Baigan

Difficulty: Easy | Prep Time: 10 mins | Cook Time: 30 mins| Yield: 4-5 servings

1½ Large Baigan (Brinjal/eggplant/Aubergine)
1 medium Onion
1 medium Tomato
1 tsp Ginger Paste
1 tsp Garlic Paste
1 tsp Jeera Powder
2 tsp Dhania Powder
½ tsp Haldi Powder
1 tsp Red Chillie Powder
2 tsp Channa Masala Powder*
¼ cup Oil
Salt to taste


  1. Wash and cut the baigan into big pieces (about 12 per baigan).
  2. Finely slice the onion and chop the tomato.
  3. Heat oil and fry the baigan till they are lightly brown and soft. Press lightly ans squeeze out the oil from the baigan before removing them from the pan.
  4. Leave the fried baigan aside.
  5. In the same oil, add the chopped onion and fry till they have softened.
  6. Add the ginger garlic paste and fry them along with the onion for about 2-3 mins.
  7. Now add the powdered masala, stir and add a little water.
  8. Fry the masala till oil separated and the water is fully dry.
  9. Now add some water again and repeat the process for frying the masala.
  10. Once again when oil starts to separate, add the chopped tomatoes and salt according to taste.
  11. Cook until the tomatoes are soft.
  12. Now add the fried baigan and stir so that the gravy is mixed well with the baigan pieces. Add about ½ cup water and cover the pan.
  13. Simmer and cook for about 2-3 mins.
  14. Uncover, and increase the heat to maximum and let the water (if any) evaporate fully.
  15. Once the oil starts appearing at the sides and the gravy is almost dry remove the baigan from the heat.
  16. Serve hot with roti/paratha or any rice of your choice.
*Channa or Chole masala would do. Or use any similar variant.

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