• 8 small - Eggplants/baingan/brinjal (available in indian groceries)
  • Cumin seeds / Jeera - 1 tsp
  • Onion - 1/2 cup(finely chopped)
  • Tomatos - 1/2 cup(finely chopped)
  • Ginger - Garlic grated - 1tsp
  • Green chillies - 3 to 4
  • Turmeric powder - 1/2 tsp
  • Cumin powder / Jeera powder - 1 tsp
  • Coriander powder / Dhania powder - 1 tsp
  • Garam Masala - 1 tsp
  • Oil - 5 tsp
  • Ghee - 1tsp
  • Coriander leaves - 2 tsp (finely chopped )
  • Salt to taste
  1. Grease the baingan / brinjal with a little oil, make slits all over the surface and cook over an open flame till it is soft. (You can also microwave these baingan / brinjals instead of cooking them over the flame )
  2. Cook it and mash the pulp thoroughly and keep aside.
  3. Heat the ghee and add the cumin seeds. When they crackle
  4. Add the onions and saute for a few minutes.
  5. Add the ginger, garlic and green chillies and fry again for a few seconds.
  6. Add the tomatos, turmeric powder, coriander-cumin powder and cook till the oil separates from the masala.
  7. Add the mashed baingan/brinjals, garam masala and salt and mix well.
  8. Garnished with the coriander.
Serve hot with chapathis

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Anonymous said...

dont u think this is the receipe for baingan bharta than baingan masala?

Anonymous said...

This sounds like Baingan ka bharta....n since u are smoking it on the stove..isnt it 1 big baingan u use instead of multiple small ones??the snap looks gd tho..

Lilydale said...

Hi there,

Looks great.

I tried the recipe but instead of mashing the eggplant I cut it into cubes and followed the recipe except that I stir fried it like a normal kadai dish.

Thanks for the ideas! :)

@ Anonymous:

Who cares what its called as long as it tastes good?

Vanamala Hebbar said...

Thanks Lilydale

Vanamala Hebbar said...

@ Anonymous yes it is baingan bharta but i didnt mashing the eggplant..