Special Baingan Masala Recipe
60 Mins
4-5 People
05 Hrs
Introduction: My Special Baingan Masala
I remember the first time I made this special baingan masala. Many people hear “baingan” and think it’s a simple dish and skip it. But I promise, this recipe is different. I have tried this recipe with big baingan, small baingan, thin ones, and even the long ones. No matter what type you use, the baingan always turns soft, creamy, and full of flavor. This recipe makes a simple vegetable feel special. You will enjoy it with every bite.
Ingredients of Special Baingan Masala
Portion/Servings: 4-5 pax
Preparation Time: 05 hrs
Cooking Time: 60 mins
For searing brinjal:
- Brinjal (big sized) – 1 pc
- Red chilli powder – 1 tsp
- Coriander powder – 1 tsp
- Jeera powder – ½ tsp
- Salt – ½ tsp
- Turmeric powder – ½ tsp
- Amchur powder – 1 tsp
- Mustard oil – 2 tbsp
- Splash of water
For gravy:
- Mustard oil – 1 tbsp
- Jeera – 1 tsp
- Onion chopped – 2 pcs
- Ginger & garlic paste – 1 tbsp
- Salt – 1 tsp
- Coriander powder – 1 tsp
- Kitchen King masala – 1 tsp
- Red chilli powder – 1 tsp
- Tomato puree – 2 pcs
- Water as required
- Green chilli slit – 1 pc
- Kasoori methi – 1 tbsp
- Coriander chopped – 1 tbsp
Instructions of Special Baingan Masala
Step 1: Prepare Brinjal
Take a large brinjal and wash it thoroughly. Cut it into two halves and make slanting gashes on each piece, being careful not to cut all the way through. This helps the masala penetrate during cooking. Prepare a dry spice mix of red chilli powder, coriander powder, jeera powder, turmeric powder, amchur powder, and salt. Rub this powdered masala generously into the gashes and over the surface of the brinjal. Let it rest briefly so the flavors start infusing.
Step 2: Shallow Fry Brinjal
Heat mustard oil in a pan until it begins to smoke slightly. Carefully add the masala-coated brinjal halves. Shallow fry on medium heat, turning occasionally to ensure an even golden-brown color on all sides. Sprinkle small splashes of water as needed to prevent burning and promote even cooking. Fry until the brinjal becomes soft but not fully cooked, then remove and set aside.
Step 3: Prepare Masala Base
In the same pan, heat a little more mustard oil. Add jeera seeds and let them splutter. Add finely chopped onions and sauté until golden brown. Stir in ginger and garlic paste, cooking until the raw aroma disappears and the mixture becomes fragrant.
Step 4: Spice the Masala
Add salt, coriander powder, Kitchen King masala, and red chilli powder. Stir and cook for a minute or two, letting the spices bloom in the oil and develop a rich aroma.
Step 5: Add Tomato Puree
Incorporate tomato puree into the pan and cook until the oil starts separating from the masala, forming a thick and aromatic base. This ensures a flavorful coating for the brinjal.
Step 6: Combine Brinjal and Masala
Gently place the fried brinjal halves into the prepared masala. Add water as needed to adjust consistency. Cover and simmer gently, allowing the brinjal to absorb the flavors without breaking apart.
Step 7: Finishing Touches
Add a slit green chilli and sprinkle crushed kasoori methi. Stir gently to distribute the flavors evenly. Garnish with freshly chopped coriander leaves for a fresh and vibrant finish.
Step 8: Serving
Serve the Baingan Masala hot with roti, paratha, or steamed rice. The brinjal should be tender and juicy, with each gash filled with aromatic spices. The masala coats the brinjal perfectly, balancing heat, tanginess, and earthy flavors for a comforting yet flavorful dish.
About the Recipe
This special baingan masala is very simple but very tasty. We make a mix of red chili powder, coriander powder, cumin powder, turmeric, a little salt, and some amchur. Then we put this mix inside the slashes of the baingan. This way, every bite of baingan is full of spice and flavor. After stuffing the baingan with spices, I fry them lightly in mustard oil. Then I cover and cook them so they become creamy and soft. On the side, I make a tomato gravy with onion, ginger-garlic paste, green chilies, and a little kitchen king masala. This gravy goes perfectly with the baingan. I like this recipe because it is easy and goes well with anything. You can eat it with roti, paratha, dal, or rice. It gives a simple meal a special twist.
Cooking Tips for Special Baingan Masala
- Use big or medium baingan. They hold shape and do not break while cooking.
- Make deep crisscross slashes in the baingan so the masala goes inside well.
- Fry baingan on low heat first to give color, then cover and cook for creamy texture.
- Cook the tomato gravy until oil comes out for better taste.
- Add green chilies according to how spicy you want the dish.
Pairing Guide for Special Baingan Masala
- Serve with warm roti or paratha for a complete meal.
- Serve with steamed rice or jeera rice to enjoy the gravy.
- Pair with dal or lentils for a balanced meal.
- A glass of lassi or yogurt drink cools the spice nicely.
- Fresh salad or simple sautéed vegetables go well as side dishes.
Frequently Asked Questions about Special Baingan Masala
1. What types of baingan can I use for Special Baingan Masala?
You can use big, small, long, or thin baingan. Big ones look nice and hold their shape. Small ones cook faster. All types taste good in this recipe.
2. Can I make Special Baingan Masala without mustard oil?
Yes, you can use other oils like sunflower or vegetable oil. But mustard oil gives a special smell and taste to the dish.
3. How do I put the masala inside the baingan?
Make deep crisscross slashes in the baingan. Then fill the spice mix inside the slashes. This way, every bite is full of flavor.
4. Should I fry the baingan on high heat?
No, fry on low or medium heat. High heat can burn the spices. After frying, cover and cook to make baingan soft and creamy.
5. Can I make the tomato gravy before frying baingan?
Yes, you can make the tomato-onion gravy in advance. Just heat it before adding the fried baingan.
6. How spicy is Special Baingan Masala?
The recipe has red chili powder and green chilies. You can add less or skip them if you want less spice.
7. What dishes go well with Special Baingan Masala?
It goes well with roti, paratha, dal, rice, or as a part of a thali meal.
8. Is Special Baingan Masala vegan?
Yes, all ingredients are plant-based. It is completely vegan.
9. How do I store leftover Special Baingan Masala?
Keep it in an airtight container in the fridge for 2-3 days. Reheat gently to keep it creamy.
10. Can I make Special Baingan Masala for parties?
Yes, this dish is great for parties. It looks nice and tastes very good. Everyone will enjoy it.