Eggplant Masala | Baingan Masala

Eggplant Masala is made using purple eggplants which are available in any Asian grocery stores. Masala is the blend of onion, tomato paste and various spices. Eggplant Masala can served as a side dish for Roti or Naan.

Ingredients:

• 12-14 small purple eggplant, chopped into 1 inch long pieces
• 1 medium onion, puréed 
• 3 medium tomatoes , puréed 
• 2 tbsp chopped cilantro
• 2 tsp garlic ginger paste
• 1 tsp jeera/ cumin
• 1 tbsp oil for sautéing eggplant
• 1 tsp oil to make onion tomato Masala
• 1/2 cup water
• 1/2 cup milk
• 1 tsp Garam Masala
• 1/2 tsp red chili powder 
• 1/2 tsp turmeric powder
• Salt to taste
• 2 tsp Sugar

Preparation:

1. Puree onion with a immersion blender and keep it aside. Similarly, purée tomatoes and keep it aside. 

2. Heat 1 tbsp in a pan, add chopped eggplant and sauté them until soft. Add little water to the eggplant to speed up the cooking process. Cover the pan and cook it for another few mins. Once the eggplant are soft, keep them aside.

3. Heat 1 tsp oil in a separate pan, add cumin, ginger garlic paste and sauté until its cooked. 

4. Add onion paste/purée to the pan and cook until all the liquid evaporates and the it becomes thick.

5. Add tomato paste and simmer until all the liquid is evaporated. 

6. Add garam Masala, red chili powder, turmeric powder, salt and sugar and cook for two mins. Masala is now ready.

  

7. Add water and bring the Masala to a boil.

8. Add cooked eggplant and simmer it for two mins until Eggplant absorbs all the flavors of the Masala.

 

9. Add milk/cream to the Masala and simmer it for a minute. Turn off the heat and garnish the Eggplant Masala with chopped Cilantro.

Notes: 

1. Masala made in this manner, can be used for making any kind of vegetable Masala like Bhindi Masala, Gobhi Masala etc. 

2. Masala can be made in bulk quantities and can be frozen for up to 3 weeks.