Скачать или смотреть Special Baingan Masala | बैंगन की मसालेदार रेसिपी घर पर | Chef Ajay Chopra

Special Baingan Masala | बैंगन की मसालेदार रेसिपी घर पर | Chef Ajay Chopra

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Make this Special Baingan Masala Recipe at home and enjoy the rich, flavorful taste of Indian spices 😋.
This dish is perfect for lunch or dinner and pairs wonderfully with roti, naan, or steamed rice.

Portion servings: 4-5 pax
Preparation time: 05 hrs
Cooking time: 60 mins

For searing brinjal:
Brinjal (big sized) 1 pc
Red chilli powder 1 tsp
Coriander powder 1 tsp
Jeera powder ½ tsp
Salt ½ tsp
Turmeric powder ½ tsp
Amchur powder 1 tsp
Mustard oil 2 tbsp
Splash of water

For gravy:
Mustard oil 1 tbsp
Jeera 1 tsp
Onion chopped 2 pcs
Ginger & garlic paste 1 tbsp
Salt 1 tsp
Coriander powder 1 tsp
Kitchen King masala 1 tsp
Red chilli powder 1 tsp
Tomato puree 2 pcs
Water as required
Green chilli slit 1 pc
Kasoori methi 1 tbsp
Coriander chopped 1 tbsp

Method:

Step 1: Prepare Brinjal
Take a large brinjal and wash it thoroughly.
Cut it into two halves and make slanting gashes on each piece, being careful not to cut all the way through.
This helps the masala penetrate during cooking.
Prepare a dry spice mix of red chilli powder, coriander powder, jeera powder, turmeric powder, amchur powder, and salt.
Rub this powdered masala generously into the gashes and over the surface of the brinjal.
Let it rest briefly so the flavors start infusing.

Step 2: Shallow Fry Brinjal
Heat mustard oil in a pan until it begins to smoke slightly.
Carefully add the masala-coated brinjal halves.
Shallow fry on medium heat, turning occasionally to ensure an even golden-brown color on all sides.
Sprinkle small splashes of water as needed to prevent burning and promote even cooking.
Fry until the brinjal becomes soft but not fully cooked, then remove and set aside.

Step 3: Prepare Masala Base
In the same pan, heat a little more mustard oil.
Add jeera seeds and let them splutter.
Add finely chopped onions and sauté until golden brown.
Stir in ginger and garlic paste, cooking until the raw aroma disappears and the mixture becomes fragrant.

Step 4: Spice the Masala
Add salt, coriander powder, Kitchen King masala, and red chilli powder.
Stir and cook for a minute or two, letting the spices bloom in the oil and develop a rich aroma.

Step 5: Add Tomato Puree
Incorporate tomato puree into the pan and cook until the oil starts separating from the masala, forming a thick and aromatic base.
This ensures a flavorful coating for the brinjal.

Step 6: Combine Brinjal and Masala
Gently place the fried brinjal halves into the prepared masala.
Add water as needed to adjust consistency.
Cover and simmer gently, allowing the brinjal to absorb the flavors without breaking apart.

Step 7: Finishing Touches
Add a slit green chilli and sprinkle crushed kasoori methi.
Stir gently to distribute the flavors evenly.
Garnish with freshly chopped coriander leaves for a fresh and vibrant finish.

Step 8: Serving
Serve the Baigan Masala hot with roti, paratha, or steamed rice.
The brinjal should be tender and juicy, with each gash filled with aromatic spices.
The masala coats the brinjal perfectly, balancing heat, tanginess, and earthy flavors for a comforting yet flavorful dish.


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