Jul 24, 2015

Baingan (Brinjal / Egg Plant / Vazhuthananga) Masala Curry

Baingan  (Brinjal / Vazhuthananga / Egg Plant) Masala Curry

A tasty dish goes well with rice / rotis / pulao  !!!


For the coconut paste:

5 – 6 tablespoon (1/2 cup grated coconut)
½ teaspoon fennel powder ( saunf powder / perumjeeraka podi)
3-tablespoon water


Make a smooth paste of grated coconut with fennel powder in a small mixer bowl. Add 3 – 4 tablespoon water when making paste. Keep aside.

Other ingredients

1 tablespoon oil (sun flower / olive oil)
1 onion, thinly sliced
½ teaspoon red chilli powder
¼ teaspoon turmeric powder
1 tomato, cut into cubes
2  baingan, cut into desired shape and size

½ cup  (100 ml) water
½ teaspoon salt (or to taste)
Coconut paste
½ teaspoon garam masala powder (or a mix of  ¼ teaspoon nut meg powder, ¼ teaspoon clove powder, ¼ teaspoon cinnamon powder and 1 pinch cardamom powder)


Dilute red chilli powder, coriander powder and turmeric powder in 2 tablespoons of water and keep aside (spice paste).

Heat oil in a deep pan / kadai on a medium heat. Add thinly sliced onions and fry till golden color.

Add diluted spice and mix well on a low heat for 2 minutes until water dries up and well combined with golden onions.

Add tomato cubes and  mix well until well combined with spices and onions.

Add baingan pieces, ½ cup water and salt to taste (add water up to the level of baingan). Cover with a lid and cook on a medium heat for 10 minutes until baingan almost cooked.

At this stage add coconut paste. Adjust water if required. Do not make gravy too thin. It should be medium in consistency. Add garam masala powder or a mix of nut meg , cardamom, cloves and cinnamon.

Cover again with a lid and cook on a low heat for another 5 – 7 minutes. Switch off gas flame.

For  the seasoning:


2 teaspoon oil
 ½ teaspoon mustard seeds
½ teaspoon jeera (cumin ) seeds
6 curry leaves


Heat oil in a small pan or tadka pan on a medium heat. Add mustard seeds. When they crackle, add jeera. Fry on a low heat for 1 minute until it’s fragrant and crisp. Now add curry leaves and  stir well. Pour this seasoning over the curry. Serve with rice / rotis / pulao..

Home grown baingan 

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