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Masala Baigan Curry
Masala Baigan Curry

Before you jump to Masala Baigan Curry recipe, you may want to read this short interesting healthy tips about Help Your Heart with Food.

You already realize that the body needs the heart to be healthy. Think about this: How can the rest of your body stay healthy if your heart is in unhealthy? You already know that exercising regularly and adopting a healthy lifestyle both factor to a great extent into the overall health of your heart. Do you know, though, that there are some foods that can help you have a healthy heart? If you want to know which foods to eat to improve your heart health, go on reading.

Beans, believe it or not, are actually good for your heart. Sure, the after-effects of consuming beans might not be the best for your nose, but they are very healthy for you. This doesn’t mean that the simple act of eating beans will counteract the effects of other bad foods you might be eating. What we do mean is that subbing in kidney beans or edamame for the chicken on your Caesar’s salad or eating a soy burger instead of a beef hamburger is a superb idea. The good news is that beans are tasty–good enough that you are likely to not miss consuming meat.

There are a whole lot of foods that you can eat that will be good for your body. The truth is that everything that we’ve mentioned here can help your body in lots of different ways. They are especially wonderful, though, for promoting a healthy heart. Try to start eating these health food regularly. Your heart will be grateful for it!

We hope you got benefit from reading it, now let’s go back to masala baigan curry recipe. You can cook masala baigan curry using 17 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Masala Baigan Curry:
  1. Provide 6 small sized purple brinjal
  2. You need 3 tbsp oil
  3. Use 1/2 tsp mustard seeds / rai
  4. You need 1/4 tsp methi / fenugreek seeds
  5. Use Few Curry leaves
  6. Prepare 1 onion, finely chopped
  7. You need 1 tsp ginger garlic paste / adrak lasun paste
  8. Provide 1/2 tsp turmeric powder
  9. Get 1/2 cup tomato paste
  10. You need 1 Tsp cumin powder
  11. You need 1 tsp coriander powder
  12. You need 1 tsp garam masala
  13. Prepare 1 red chilli powder
  14. Use to taste Salt
  15. Take as required Water
  16. Take 1/2 tsp. roasted coarsely grind peanuts
  17. You need 1 tsp tarind pulp
Instructions to make Masala Baigan Curry:
  1. Wash and pat dry all the eggplants.
  2. Take 1 eggplant and make one slit horizontally and one vertically, but be careful not to cut through the entire length. We don’t want to cut the eggplants into pieces, it should remain attached with the stalk. - Repeat the same with all the eggplants.
  3. In a pan heat 2 tablespoons of oil on medium heat. - - Add the eggplants and cook on medium heat. Traditionally eggplants are deep fried in this recipe so you can go ahead and add a whole lot of oil and deep fry them if you want to.
  4. Cook till eggplants are little soft, around 10-12 minutes. You don’t want them to be too soft. Remove the eggplants from pan and place on a bawl.
  5. In the same pan in which you had fried the eggplant, add 1 tablespoon of oil on medium heat. Once the oil is hot add tej patta, mustard seeds or cumin seeds and let them crackle. Then add onion seeds (kalonji) and fennel seeds (saunf). Saute till they sizzle
  6. Add chopped green chilli and curry leaves and mix. - - Add chopped onions and cook till they are translucent. Then add ginger-garlic paste and cook till the raw smell goes away, around 2-3 minutes.
  7. Once the ginger-garlic is cooked, add the tomato paste and after 5 minutes add dry spices – cumin powder, coriander powder and red chilli powder. Also add the salt.
  8. Add around 1/2 of water and cook the spices for 2-3 minutes. The water is added to make sure the spices don’t burn.
  9. Add coarsely grind peanuts.
  10. Add turmeric powder and paprika powder and cook the paste for 5-6 minutes on medium-low flame. You can add little water again if you think the paste will get burnt.
  11. Add the fried eggplants to the masala and mix. - - Now add 2 cups of water, this might look like a lot of water but the curry will eventually be quite thick.
  12. Cover and cook on medium-low flame for 15-20 minutes. Stir 2-3 times in between. - - Open the pan and add garam masala, tamarind pulp and mix.
  13. Switch off the flame and add some fresh coriander leaves to the curry.

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