25/04/2026
🍆 Baingan Masala (Chunky Fried/Baked Eggplant)
🧂 Ingredients
• 1 large eggplant (cut into small cubes or bite-size pieces)
• 2 tbsp oil (plus more if frying)
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 3–4 garlic cloves, minced
• 1 tsp ginger, grated
• 1 green chili (optional)
Spices:
• 1 tsp cumin seeds
• 1 tsp turmeric
• 1 tsp coriander powder
• ½ tsp chili powder
• 1 tsp garam masala
• Salt to taste
• Fresh coriander (for garnish)
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🔥 Step 1: Cook the eggplant pieces
Option A: Pan-fry / shallow fry (most authentic taste)
• Heat oil in a pan
• Fry eggplant cubes until golden and soft inside
• Remove and set aside
Option B: Oven bake (lighter)
• Toss eggplant with a little oil + salt
• Bake at 220°C for 25–30 min, flipping once
• Until soft and lightly browned
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🍅 Step 2: Make the masala base
• Heat 2 tbsp oil in a pan
• Add cumin seeds (let them sizzle)
• Add onions → cook until golden
• Add garlic + ginger + chili
• Add tomatoes → cook until soft and oil starts separating
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🌶️ Step 3: Combine
• Add turmeric, coriander powder, chili powder, salt
• Mix well
• Add the cooked eggplant pieces
• Stir gently so they stay chunky
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🔥 Step 4: Finish
• Sprinkle garam masala
• Cook 3–5 minutes on low heat
• Garnish with fresh coriander
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🍽️ How it’s served
• With roti or naan
• With basmati rice + dal
• As a main vegetarian dish
