Baingan Masala (Eggplant in a spicy Curry)

A simple yet delectable recipe made with small eggplants.

INGREDIENTS:

Small Eggplants - 8 to 10 medium
Onion - 1 large, chopped
Tomato - 2 medium, chopped
Green Chilli - 1 medium,chopped finely
Garlic paste - 1 tsp
Fresh Corriander Leaves - a small bunch, chopped
Jeera Powder(Cumin) - 1 tsp
Dhania Powder (Corriander) - 5 tsp
Red Chilli Powder - 1 tsp
Garam Masala Powder - 1/4 tsp
Haldi (Turmeric) - 1/2 tsp
Oil - 1 tbsp
Water - 1 cup
Salt to Taste


COOKING TIME: 45 minutes

SERVING: Serves 6

METHOD:

1. Slit the Eggplants along the length, making an X at the top. (You can keep the ends of the eggplant, I prefer to cut them off)
2. Mix the Corriander Powder, chopped Green Chilli and Salt.
3. Fill this mixture in the eggplants, keep aside.
4. In a pot add oil, let it heat.
5. Add Onions, fry till done.
6. Add Garlic Paste and cook for 2 to 3 minutes.
7. Add Turmeric, Red Chilli Powder and Cumin Powder, mix well.
8. Add the chopped tomatoes, cook till oil separates.
9. Let the mixture cool. Blend this mixture in a blender to make paste.
10. Pour the paste into a pot and heat. Add water to make gravy.
11. Add the stuffed Eggplants into the gravy.
12. Cook till the eggplants are done.
13. Add the Garam Masala Powder in the last.
14. Add salt to taste, Remove from flame.



To Serve -
15. Place the eggplants in the serving tray and pour the gravy over it.
16. Garnish with fresh coriander leaves or sliced tomatoes.

Enjoy !