Baingan Masala is a great recipe throughout India...There are many variations to this recipe, but im following my Mom's recipe as i liked it a lott...It’s easy to make and can be served as a tasty side dish with any type of rice/bread recipe.and here it goes:-
Baingan/Egg plant/Brinjal - 1 Large (cubed into 1 inch pieces)
Pancha Phutana - 1 tsp
Cloves - 2
Cinnamon - 1/2''
Bay leaf - 1
Chili powder - 1 tsp
Coriander powder - 1 tsp
Cumin Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Ginger-garlic paste - 1 tbsp
Onion - 1 large (thinly sliced)
Tomato - 1 Large (diced)
Salt to taste
Heat the oil in a pan over medium high heat.
(If vegetables are fried in low heat they will be very oily)
Fry the baingan/eggplant pieces and keep aside.
In to the remaining oil, add pancha phutana with bay leaf,cloves and cinnamon .
Fry for 2 mins and then add onions and fry again till the color of onions change to brown.
Now add tomatoes and chilli powder. Fry till tomatoes are fluppy.
Add salt, ginger- garlic paste, turmeric powder, coriander powder and cumin powder.
Cook till oil evaporates from the masala.
Add fried baingan/eggplant and mix it gently.
Let it simmer for three to four minute on medium low heat by adding water as needed.
Serve hot with rice/roti....Enjoy...:-)
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Ayeesha's Any One Can Cook