• Prep Time 20 minutes
  • Cook Time 15 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Description

This Baingan Masala recipe packs a whole lot of vibrant flavours from spices such as cumin, coriander, and mustard seeds.

This recipe was first published in Flavours magazine.

Recipe Ingredient

  • 20g desiccated coconut
  • 35g peanuts
  • 40g sesame seeds
  • 4tbsp palm oil
  • 1tsp mustard seeds
  • 4-6 dry red chillies, cut into 1-inch long pieces
  • 3-4stalks curry leaves
  • 1tsp chilli powder
  • 1tbsp cumin powder
  • 1tbsp coriander powder
  • 1tbsp chaat masala
  • 130ml tamarind pulp, more or less to taste
  • 2tbsp peanut butter
  • 500g small brinjals, slit lengthwise without taking off the end
  • salt to taste

Instructions

  1. Dry roast the grated coconut, peanuts and sesame seeds separately in a hot pan. Reserve some sesame seeds for garnishing.
  2. Grind all of the roasted ingredients until it becomes a rough powder.
  3. Heat oil in a pan. Add mustard seeds and sauté until they crackle. Add dry red chillies, curry leaves and continue frying until aromatic. Add all ingredients and combine well. Add brinjals.
  4. Stir and cook with lid on low heat for about 6-8 minutes or until brinjal is soft. Season to taste.
  5. Garnish with extra sesame seeds and serve hot.

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