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.
- 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
- Dry roast the grated coconut, peanuts and sesame seeds separately in a hot pan. Reserve some sesame seeds for garnishing.
- Grind all of the roasted ingredients until it becomes a rough powder.
- 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.
- Stir and cook with lid on low heat for about 6-8 minutes or until brinjal is soft. Season to taste.
- Garnish with extra sesame seeds and serve hot.