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Monday 19 November 2012

Aubergine /Baingan Masala

I absolutely love aubergine and inspired by capsicum masala , I decided to try the same with aubergine/baingan. The only variation was adding green chillis and ginger-garlic paste. Its quite easy and simple to make and tastes exotic with roti or chappathi.

Aubergine/baingan-1 large, chopped chunkily
Green chillis-2, chopped
Ginger-garlic paste-2tsp
Cumin seeds-1tsp
Spices- 1 tsp chilli powder, 1/4 tsp turmeric powder, 1 tsp garam masala, 2 tsp dhana-jeera powder
(or a tsp each of cumin and coriander powder)
To be ground: 5 tbsp roasted peanuts, 4 tbsp coconut(fresh or dessicated), small lime sized tamarind soaked in a cup of water(you could substitute 1tbsp tamarind chutney, if you dont mind mild sweet taste!)
Coriander leaves-for garnishing

 1. First soak a small piece of tamarind in a cup of hot water.
2. In a non stick wok, add a tbsp of oil and cumin seeds, when it splutters add the chopped aubergine and green chillis. The aubergines will soak up the oil like a sponge but dont worry when its cooked it will ooze out some of the oil.
3. Simmer it for 10-15 min stirring occasionally till its soft and cooked. In the mean time you can make the ground paste.
4.After 10-15 minutes when the aubergines are brownish and soft, add the ginger garlic paste and stir for 1-2 min till the raw smell goes.
5. Add all the spices and mix for a minute. Lastly add the ground paste and mix. Add salt and1 cup of water to get the right consistency.
3.Let it all combine well and simmer for 5 min. Garnish it with coriander leaves.
Serve it with roti or chappathi.