Ingredients with Measurements:
- 8 small eggplants
- 1/4 cup oil
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 2 tomatoes, finely chopped
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- Salt to taste
- 1/4 cup chopped coriander leaves
Special equipment needed:
- Non-stick pan
Step-by-step instructions:
1. Wash and slit the eggplants from the bottom, keeping the stem intact.
2. Heat oil in a non-stick pan and add cumin seeds.
3. Once the cumin seeds start to crackle, add chopped onions and sauté until they turn golden brown.
4. Add ginger paste and garlic paste and sauté for a minute.
5. Add chopped tomatoes and cook until they become soft and mushy.
6. Add red chili powder, coriander powder, turmeric powder, and salt to taste. Mix well.
7. Stuff the eggplants with this masala mixture.
8. Add the stuffed eggplants to the pan and cook on medium heat for 10-15 minutes, turning them occasionally.
9. Once the eggplants are cooked, garnish with chopped coriander leaves.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4
Nutritional information:
Calories: 180
Fat: 10g
Carbohydrates: 20g
Protein: 3g
Substitutions for ingredients:
- Eggplants can be substituted with zucchini or bell peppers.
- Oil can be substituted with ghee or butter.
Variations:
- Add roasted peanuts or cashews to the masala mixture for a crunchy texture.
- Use coconut milk instead of tomatoes for a creamy texture.
Tips and tricks:
- Choose small and tender eggplants for this recipe.
- Slit the eggplants carefully so that they don't break.
- Add a pinch of sugar to balance the flavors.
- Serve hot with rice or roti.
Storage instructions:
Refrigerate the leftover Baghara Baingan Masala in an airtight container for up to 2 days.
Reheating instructions:
Reheat the leftover Baghara Baingan Masala in a pan on low heat until heated through.
Presentation ideas:
Serve the Baghara Baingan Masala in a traditional Indian thali or on a plate with a side of rice or roti.
Garnishes:
Garnish with chopped coriander leaves.
Pairings:
Pair with steamed rice or roti.
Suggested side dishes:
Serve with cucumber raita or onion salad.
Troubleshooting advice:
- If the eggplants are not cooked properly, cover the pan with a lid and cook for a few more minutes.
- If the masala mixture is too dry, add a splash of water.
Food safety advice:
- Wash the eggplants thoroughly before using.
- Use a clean and dry pan for cooking.
Food history:
Baghara Baingan Masala is a popular dish from the Hyderabadi cuisine of India.
Flavor profiles:
Spicy, tangy, and savory.
Serving suggestions:
Serve hot with rice or roti.
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Region: Indian