Masala brinjal is a typical Indian recipe to get some variation in taste. Many people usually don’t like brinjal served on their plate. But if the recipe is bit spicy and mouth watering then definitely they would enjoy a lot. Brinjal, which is commonly known as eggplant are one of the easily available vegetable in the market and that too in an affordable range. As brinjal is reach in potassium so, it could be given to kids.
Masala brinjal preparation is less time taking. It’s not only nutritious, but easily digestible also. It becomes soft after cooking and absorbs all the flavor of spices added to it. Following is one of the tastiest recipes for Masala Brinjal which you can cook easily at home.
Cooking time: 15 minutes
Preparation time: 10 minutes
- 4 medium sized brinjal
- 2 medium sized, onion (finely chopped)
- 1 tablespoon ginger garlic paste
- 1 cup chopped tomatoes
- 1 teaspoon coriander powder
- 1 teaspoon red chilly powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- ½ tablespoon garam masala powder
- Amchur powder/ dried mango powder or one can use the lime juice as its substitute.
- Fresh coriander leaves (chopped) for garnishing
- 1-2 tablespoon butter or refined oil
- One cup water
- Salt to taste
Wash brinjals properly and cut them into square pieces. Take a frying pan and heat some butter or oil. When the oil is heated enough add cumin seeds. It will sputter and a nice flavor will come out. Now add chopped onions and sauté till it gets light pink. Add salt now. Add ginger garlic paste at this stage. Fry, till it turns slightly brown.
After few minutes, add the chopped tomatoes. Fry them and make it a thick gravy form. Add turmeric, coriander, red chilly, amchur or dried mango powder and garam masala powders (Add all the dry powders together) and cook till the masala mixes well and wait till it releases oil, otherwise a raw smell will come out. In Masala brinjal recipe all the spices should be well cooked. The tomatoes and red chilly powder actually add a lovely red color to this recipe.
Now, its time to put brinjal into the pan with all the fried masala and cover the pan. Cook it in low flame. Open the lid of the pan and check if the brinjals are well fried.
Then add little water and let it cook for couple of minutes. So it’s better if all the masala are fried first and then cook the brinjals as it takes less time to get softer and tender. Garnish the dish with chopped coriander leaves and long pieces of tomatoes.
Masala brinjal is best served with Chapattis or Parathas.