Brinjal Curry Recipe (Hyderabadi Baingan Masala)
User Reviews
4.8
57 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
258 kcal
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Course
Main Course
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Cuisine
Indian
Brinjal Curry Recipe (Hyderabadi Baingan Masala)
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Ready in just 30 minutes, this healthy, tasty, flavorful Brinjal Curry or Eggplant Curry is filled with diced brinjal, or eggplant, plus coconut, peanuts and sesame seeds together with spices and herbs.
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Ingredients
For soaking brinjals
- 200 grams brinjal or 7 to 8 medium sized brinjals (baingan)
- water - as required for soaking brinjals
- ½ teaspoon salt
To be ground
- 2 tablespoons sesame seeds (white)
- 3 tablespoons peanuts
- 6 tablespoons desiccated coconut
- ½ teaspoon coriander seeds
- ½ teaspoon cumin seeds
Other ingredients
- 3 tablespoons oil - any neutral oil or sunflower or peanut
- ⅓ cup chopped onions or 1 medium-sized
- 2 teaspoons ginger garlic paste or 1 inch ginger and 5 to 6 medium garlic cloves, crushed in mortar-pestle
- ½ cup tightly packed finely chopped tomatoes or 2 medium-sized
- 1 teaspoon chopped green chillies or 1 green chilli
- 1 tablespoon chopped coriander leaves (cilantro)
- ¼ teaspoon turmeric powder (ground turmeric)
- ½ teaspoon kashmiri red chilli powder or sweet paprika
- ½ teaspoon garam masala
- 1.25 to 1.5 cups water or add as required
- 1 to 2 tablespoons chopped coriander leaves (cilantro)
- salt as required
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Instructions
Preparation
- Rinse and then quarter brinjals. Immerse the brinjal pieces in enough water in which ½ teaspoon salt has been added.
- In a grinder jar take white sesame seeds, peanuts, desiccated coconut, coriander seeds and cumin seeds.
- Grind to a fine powder. Grind at intervals for some seconds and then stop. Do not grind at a stretch as this will release oils from the nuts and seeds.
Sautéing masala base
- Heat oil in a heavy pan or kadai (wok) or skillet. Add the chopped onions.
- Mix and then begin to sauté onions on a medium heat. Stirring often sauté onions until they turn light golden.
- Now add the ginger-garlic paste and sauté for some seconds until the raw aroma of both ginger and garlic goes away.
- Reduce the heat to low and add the ground sesame seeds, peanut and coconut mixture.
- On a low heat stirring non-stop sauté until the nuts and seeds mixture becomes light golden and aromatic. Oil will also release from sides.
- Add finely chopped tomatoes.
- Mix very well and continue to sauté. If the masala mixture starts sticking to pan then add a few splashes of water. Mix deglaze and continue to sauté.
- Sauté until the tomatoes soften. Add chopped green chillies and chopped coriander leaves. Mix very well.
- Drain all the water from the bowl and add the chopped brinjals. Mix and sauté brinjals for a minute on low heat.
- Add turmeric powder, kashmiri red chilli powder and garam masala powder.
- Again mix well and sauté for a minute.
Cooking brinjal curry
- Add 1.25 to 1.5 cups water and season with salt as per taste. Combine and mix thoroughly.
- Cover the pan with a lid.
- On a low to medium-low heat simmer the curry until the brinjals are cooked well and tender.
- In between do check the brinjal masala gravy and give a stir. If the gravy looks thick, add some water.
- The brinjals have to be tender and cooked perfectly but not mushy. So do keep a check. Once the brinjal curry is cooked, you will see some oil floating on top.
- It will take about 12 to 15 minutes for the brinjals to get cooked. Switch off the heat and add 1 to 2 tablespoons chopped coriander leaves.
- Mix again. Check the taste of baingan masala and if required add some more salt or red chili powder or garam masala powder.
Serving suggestions
- Enjoy brinjal curry with chapati or paratha, steamed rice, veg biryani or jeera rice, green peas pulao or saffron rice.
- You can also have the curry with bread or dinner rolls.
Storage
- Store any leftover brinjal curry in an airtight container for up to 2 to 3 days in your refrigerator.
- Reheat in a pan until warm or hot. Serve your leftovers with your favorite sides as a nice, warm weeknight lunch or dinner.
Nutrition Information
Show Details
Calories
258kcal
(13%)
Carbohydrates
11g
(4%)
Protein
5g
(10%)
Fat
23g
(35%)
Saturated Fat
6g
(30%)
Sodium
605mg
(25%)
Potassium
327mg
(9%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
258IU
(5%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
2mg
Vitamin B6
1mg
Vitamin C
5mg
(6%)
Vitamin E
5mg
Vitamin K
5µg
Calcium
64mg
(6%)
Vitamin B9 (Folate)
37µg
Iron
2mg
(11%)
Magnesium
54mg
Phosphorus
104mg
Zinc
1mg
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 11g | 4% |
| Protein | 5g | 10% |
| Fat | 23g | 35% |
| Saturated Fat | 6g | 30% |
| Sodium | 605mg | 25% |
| Potassium | 327mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 258IU | 5% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 2mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 5mg | 6% |
| Vitamin E | 5mg | |
| Vitamin K | 5µg | |
| Calcium | 64mg | 6% |
| Vitamin B9 (Folate) | 37µg | |
| Iron | 2mg | 11% |
| Magnesium | 54mg | 14% |
| Phosphorus | 104mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
57 reviews
Excellent
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