Brinjal Curry, also referred to as Baingan Masala, is a wealthy and flavorful Hyderabadi-style dish made with tender diced brinjals (eggplants) simmered in a nutty, fragrant gravy of coconut, sesame seeds, and peanuts. This vegan and gluten-free curry gives a scrumptious mix of spiced, tangy, and barely candy flavors, making it a comforting and nutritious meal. When you have a love-hate relationship with brinjal, this recipe is more likely to change your thoughts. A private favourite and ideal for easy dinners, this aubergine curry comes collectively in simply half-hour and pairs splendidly with roti or rice.
About Brinjal Curry Recipe
When you knew of Hyderabadi delicacies by solely the well-known Bagara Baingan recipe that’s primarily relished with a Biryani, you then have been lacking out on one thing.
As this Baingan Masala is one other jewel from this delicacies, which is as scrumptious as its counterpart, if no more.
In actual fact, I’ve additionally teamed this explicit Hyderabad particular Brinjal Curry with my biryani and even pulao, and have completely cherished the mix.
Since this distinctive recipe of Baingan Masala just isn’t your odd eggplant curry that’s normally made with a easy onion-tomato gravy and a few spices.
Whereas onions and tomatoes are part of this Brinjal Curry, it’s the floor combination of white sesame seeds, peanuts, desiccated coconut, coriander seeds and cumin seeds that brings a beautiful distinct taste and physique to the gravy.
These are undoubtedly the important thing additions that totally develop the flavour profile of this explicit preparation.
The fast addition of those easy elements makes all of the distinction within the taste of this pleasant Baingan Masala, which can also be a basic specialty of the royal delicacies of Hyderabad.
‘Brinjal’ is nothing however ‘eggplant or aubergine’ and are also referred to as ‘baingan’ in Hindi. You should use any number of small to medium-sized brinjal for this recipe of Brinjal Curry.
Keep away from utilizing the massive number of eggplant usually used for Baingan Bharta, as its spongy texture doesn’t maintain up properly in curries like this and might have an effect on the general style and consistency of the dish.
I selected to make use of white brinjals. Nevertheless, small to medium inexperienced or purple coloured brinjals are simply pretty much as good for this curry dish.
Impressed by my different related recipe of Capsicum Masala, this Hyderabadi-style Baingan Masala has the standard curry elements you’ll anticipate, with just some modifications to the masala gravy.
Along with the bottom combination elements, brinjal, onion and tomatoes, different elements which are added on this recipe are ginger-garlic paste, inexperienced chilies and coriander leaves.
The bottom spices that additionally lend this Brinjal Curry its boldness, shade and warmth are turmeric powder, Kashmiri crimson chili powder and garam masala powder.
You’ll be able to modify the amount of those in addition to the inexperienced chilies to regulate the spice stage you need on this dish.
I like to recommend mopping up the complicated flavors of this Baingan Masala with some Indian flatbreads like roti, naan, and different millet ones like bajra bhakri or jowar bhakri. My private, fast and simple favourite is bread or pav (dinner rolls).
Step-by-Step Information
Learn how to Make Brinjal Curry
Soak brinjals
1. First, rinse after which quarter 200 grams (7 to eight medium) brinjals or eggplant. Selected small or child eggplants or medium-sized brinjals.
Soak the brinjal items in salt water. This methodology removes bitterness from brinjal, if any, and prevents their discoloration.
Be aware: Ensure you add about ½ teaspoon salt to the water earlier than soaking the brinjal items.
Make Nuts & Seeds combination
2. Subsequent, add 2 tablespoons white sesame seeds and three tablespoons peanuts to a grinder/blender or spice-grinder.
3. Then, add 6 tablespoons desiccated coconut, ½ teaspoon coriander seeds and ½ teaspoon cumin seeds.
Tip: Change coriander seeds with ½ teaspoon coriander powder and cumin seeds with ½ teaspoon cumin powder.
4. Now, grind the elements to a positive combination. Put aside.
Tip: Grind at intervals for just a few seconds after which cease. Don’t grind for a protracted interval, as this may releases oil from coconut, peanuts and sesame seeds, which you do not need at this step of the recipe.
Make Onion Tomato Masala
5. Subsequent, warmth 3 tablespoons oil in a heavy pan, kadai or skillet. Then, add ⅓ cup chopped onions.
Use any impartial oil, sunflower oil or peanut oil.
6. Stir after which start to sauté the onions on medium-heat.
7. Proceed to stir typically and sauté the onions until they flip gentle golden.
8. Now, add 2 teaspoons ginger-garlic paste to the combination.
For the paste, you’ll be able to crush 1 inch of ginger and 5 to six medium garlic cloves in a mortar-pestle.
9. Combine and sauté for just a few seconds or till the uncooked aroma of each the ginger and garlic goes away.
10. Scale back the warmth to low and add the ready nuts-seeds combination.
11. On low warmth, stir repeatedly and sauté the combination till the powder turns into gentle golden and fragrant. Oil can even launch from sides.
12. Proceed sautéing the bottom powder on low warmth till it’s gentle golden or for about 3 to 4 minutes.
Be aware: Cooking time will fluctuate relying on the scale and thickness of pan and depth of warmth.
13. Now, add ½ cup tightly packed, finely chopped tomatoes.
Be aware: A little bit of tamarind and even lemon juice will be added, as an alternative of tomatoes, if desired.
14. Then, combine very properly and proceed to sauté. When you see the masala combination sticking to the pan, add just a few splashes of water.
Mixing properly, deglaze and take away any bits or items of the elements caught on the pan. Proceed to sauté.
15. Proceed to sauté till the tomatoes soften. Then, add 1 chopped inexperienced chili and 1 tablespoon chopped coriander leaves.
16. Combine properly.
Make Baingan Masala
17. Subsequent, drain all of the water from the brinjals and add to the masala base within the pan.
18. Then, combine and sauté the brinjals on low warmth for a minute.
19. After that, add the next spice powders:
- ¼ teaspoon turmeric powder
- ½ teaspoon Kashmiri crimson chili powder or candy paprika
- ½ teaspoon garam masala powder
20. Once more, combine properly and sauté for one more minute.
Cook dinner Brinjal Curry
21. Now, add 1¼ to 1½ cups water.
22. Season with salt based on style and blend.
23. Cowl the pan with a lid.
25. Simmer on low to medium-low warmth till the brinjals are cooked properly and fork tender.
It’ll take about 12 to fifteen minutes or extra (relying on the range and high quality of brinjal) to get totally cooked.
Be aware: The brinjals needs to be tender however not mushy.
26. In between, verify on the Brinjal Curry and provides it a stir. If the gravy seems thick, you’ll be able to add some extra water.
27. As soon as the curry is cooked, you will note some oil floating on high. Flip off the warmth and add 1 to 2 tablespoons chopped coriander leaves.
28. Combine yet another time. Then, verify the style of the curry and if wanted, add some extra salt, crimson chili powder or garam masala powder.
29. Serve the Hyderabad fashion Brinjal Curry together with your favourite Indian flatbread, biryani, pulao or some other easy rice-based dish.
Serving & Storage Ideas
Brinjal Curry (Baingan Masala) pairs properly with Indian breads like chapati, phulka, paratha, tandoori roti and even naan for a extra indulgent meal.
Serving with Bajra Roti or Jowar Roti add a healthful, rustic contact and makes for a conventional and comforting meal.
It additionally enhances rice dishes similar to steamed basmati rice, jeera rice, or peas pulao. Serve it with a aspect of cucumber or boondi raita, kachumber salad, papad, and a wedge of lemon to finish the meal with freshness and stability.
Retailer any leftover of this eggplant curry in an air-tight container for as much as 2 to three days within the fridge. Reheat in a pan till heat or scorching. Serve together with your favourite sides as a pleasant, heat weeknight lunch or dinner.
Professional Ideas
- Brinjal/eggplant (baingan): You may make this dish with any number of small to medium-sized brinjals. Don’t select the massive eggplant that’s used to make baingan bharta or dishes like baba ganoush. Be certain that the brinjals are contemporary and never wilted. If there are too many seeds within the brinjal, then take away the seeds whereas chopping and discard them.
- Keep away from an excessive amount of bitterness: Brinjal or eggplant can have a really bitter style. When you’re frightened about this overpowering the curry, you’ll be able to soak the brinjal items in salted water for not less than an hour earlier than cooking. This can draw out the additional moisture in addition to bitterness.
- Mixing or grinding nuts and seeds: Don’t over grind the nuts and seeds combination. Grind at intervals, for just a few seconds after which cease. Don’t grind for a protracted time frame, as then oil might be launched.
- Alternative of fats: You should use peanut oil, sunflower oil and even any impartial flavored oil to prepare dinner this curry dish.
- Consistency: If the combination begins sticking to the pan, then add some water and proceed to sauté. You’ll be able to have a barely thick or a barely skinny consistency by adjusting the amount of water within the curry.
- Substitutes: When you don’t have coriander seeds and cumin seeds, then use coriander powder and cumin powder as an alternative. Rather than tomatoes, you’ll be able to even add some lemon juice or a little bit of tamarind.
FAQs
Use small to medium-sized tender brinjals—purple, inexperienced, or striped varieties all work properly. They need to be contemporary, agency, and never too seedy. It’s finest to keep away from giant eggplants (the sort used for Baingan Bharta) as they are usually spongy and don’t soften properly in curries like these.
These elements are key to the distinctive taste and texture of the curry. Nevertheless, if wanted, you’ll be able to barely modify the proportions or substitute with related elements – for instance, exchange peanuts with cashews or use solely coconut and sesame seeds for a nut-free model.
Sure, this brinjal curry is each vegan and gluten-free, because it incorporates no dairy or wheat-based elements.
Sure, you’ll be able to completely make it just a few hours forward—letting it sit permits the flavors to develop and deepen superbly. Heat it gently earlier than serving, including a splash of water if the curry turn out to be too thick.
Extra Brinjal Curry Recipes To Strive!
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Brinjal Curry Recipe (Hyderabadi Baingan Masala)
Brinjal Curry (Baingan Masala) is a flavorful Hyderabadi-style dish made with tender brinjals simmered in a wealthy, fragrant gravy of onions, tomatoes, coconut, peanuts, and sesame seeds along with spices and herbs. This vegan and gluten-free curry has a deliciously spiced, barely nutty taste and pairs superbly with roti, naan, or rice. Excellent for a comforting weekday meal or a easy but satisfying dinner.
Prep Time 10 minutes
Cook dinner Time 20 minutes
Whole Time 30 minutes
Forestall your display from going darkish whereas making the recipe
Preparation
Rinse after which quarter brinjals. Immerse the brinjal items in sufficient water during 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 positive powder. Grind at intervals for some seconds after which cease. Don’t grind at a stretch as doing this may launch oils from the nuts and seeds.
Making masala base
Warmth oil in a heavy pan or kadai (wok) or skillet. Add the chopped onions.
Combine after which start to sauté onions on a medium warmth. Stirring typically sauté onions till they flip gentle golden.
Subsequent add the ginger-garlic paste and sauté for some seconds till the uncooked aroma of each ginger and garlic goes away.
Scale back the warmth to low and add the finely floor sesame seeds, peanut and coconut combination.
On a low to medium-low warmth stirring continuous sauté till the nuts and seeds combination turns into gentle golden and fragrant. Oil can even launch from sides.
Add finely chopped tomatoes.
Combine very properly and proceed to sauté. If the masala combination begins sticking to pan then add just a few splashes of water. Combine deglaze and proceed to sauté.
Sauté till the tomatoes soften. Add chopped inexperienced chillies and chopped coriander leaves. Combine very properly.
Drain all of the water from the bowl and add the chopped brinjals. Combine and sauté brinjals for a minute on low warmth.
Add turmeric powder, kashmiri crimson chilli powder and garam masala powder.
Once more combine properly and sauté for a minute.
Making brinjal curry
Add 1.25 to 1.5 cups water and season with salt as per style. Mix and blend totally.
Cowl the pan with a lid.
On a low to medium-low warmth simmer the curry till the brinjals are cooked properly and tender.
In between do verify the brinjal masala gravy and provides a stir. If the gravy seems thick, add some water.
The brinjals need to be tender and cooked completely however not mushy. So do preserve a verify. As soon as the brinjal curry is cooked, you will note some oil floating on high.Â
It’ll take about 12 to fifteen minutes for the brinjals to get cooked. Flip off the warmth and add 1 to 2 tablespoons chopped coriander leaves.
Combine once more. Examine the style of baingan masala and if required add some extra salt or crimson chili powder or garam masala powder.
Serving strategies
Take pleasure in brinjal curry with chapati or paratha, steamed rice, veg biryani or jeera rice, inexperienced peas pulao or saffron rice. It additionally pairs properly with jowar or bajra roti.
You too can have the curry with bread or dinner rolls.
Storage
Retailer any leftover brinjal curry in an hermetic container for as much as 2 to three days in your fridge.
Reheat in a pan till heat or scorching. Serve your leftovers together with your favourite sides as a pleasant, heat weeknight lunch or dinner.
- Use small to medium sized brinjals: These sorts of eggplants are finest suited on this curry. They’ve a pleasant mushy texture when cooked and don’t flip spongy just like the bigger eggplants.
- Take away bitterness: Soak the chopped brinjals in salted water for 15-20 minutes to take away their bitterness.
- Grind Contemporary: Freshly floor coconut, peanuts, and sesame seeds improve the flavour and texture.
- Regulate Spice Ranges: Customise inexperienced chillies, chilli powder and garam masala to your warmth and spice choice.
- Cook dinner Gently: Enable brinjals to prepare dinner slowly within the curry for the most effective texture and softness.
- Nut-Free Possibility: Skip peanuts and add extra coconut for a nut-free model.
Diet Info
Brinjal Curry Recipe (Hyderabadi Baingan Masala)
Quantity Per Serving
Energy 258 Energy from Fats 207
% Each day Worth*
Fats 23g35%
Saturated Fats 6g38%
Sodium 605mg26%
Potassium 327mg9%
Carbohydrates 11g4%
Fiber 5g21%
Sugar 4g4%
Protein 5g10%
Vitamin A 258IU5%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 2mg10%
Vitamin B6 1mg50%
Vitamin C 5mg6%
Vitamin E 5mg33%
Vitamin Ok 5µg5%
Calcium 64mg6%
Vitamin B9 (Folate) 37µg9%
Iron 2mg11%
Magnesium 54mg14%
Phosphorus 104mg10%
Zinc 1mg7%
* % Each day Values are primarily based on a 2000 calorie food regimen.
Brinjal Curry recipe from the archives was first revealed on January 2018.
