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# Baingan Masala Recipe
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| **Prep time** | 15 min |
| **Cook time** | 30 min |
| **Total time** | 45 min |
| **Serves** | 6 servings |
## About
**Baingan Masala is a classic Indian curry** that uses tender eggplants as its main ingredient and combines them with a tasty masala stuffing. The recipe needs fresh sesame seeds, roasted peanuts, onions, and tomatoes to create its aromatic filling. The chef makes deep cuts on each small eggplant to create spaces which will hold the filling. The chefs then prepare the stuffed eggplants by slow-cooking them, which makes them tender and allows them to absorb all the spices. A rich onion-and-tomato gravy surrounds the eggplants, transforming the dish into a comforting masala curry. Every bite brings together robust earthy spices with nutty flavours and a smooth mouthfeel. Small young eggplants work best because they cook evenly and remain tender throughout. The chef should use purple eggplants because they maintain their original shape while they take in the masala.
South Indian and Western Indian cooking use both sesame seeds and peanuts as essential components of their traditional recipes. The ingredients add body and richness, producing a distinctive nutty flavour that enhances the curry. You can prepare North Indian style flavours by eliminating these ingredients from your dish. The curry complements all three types of Indian bread: roti, chapati, and phulka. The dish pairs well with steamed rice, jeera rice, and ghee rice. The thick masala creates a perfect coating, which makes every piece of **eggplant look beautiful** in this dish. The cooking process helps the stuffed brinjals retain their shape while developing a soft, buttery texture inside. The dish provides a complete meal through its combination of spices, vegetables, and rich gravy. Baingan Masala has maintained its status as a classic dish which Indian households continue to prepare.
**Fun Fact:**
Many Indian households prepare stuffed brinjal curry with their own signature spice blend that passes down through generations. The humble purple eggplant absorbs spices so well that it is often called the perfect vegetable for stuffed masala recipes.
## Ingredients
* 6 small sized purple brinjal / baingan / eggplant
* 3 tbsp oil
* ½ tsp mustard seeds / rai
* ¼ tsp methi / fenugreek seeds
* few curry leaves
* 1 onion *(finely chopped)*
* 1 cup tamarind water
* ½ tsp jaggery / gud *(optional)*
* 2 tbsp coriander leaves *(finely chopped)*
### for onion-tomato paste:
* 2 tsp oil
* 1 onion *(thinly sliced)*
* 1 tsp ginger garlic paste / adrak lasun paste
* ½ tsp turmeric powder / haldi
* 1 to mato *(finely chopped)*
* 1 tsp coriander powder / daniya powder
* ¼ tsp cumin powder / jeera powder
* 1 tsp kashmiri red chili powder / lal mirch powder
* ½ tsp garam masala powder
* salt to taste
### for stuffing:
* 2 tbsp sesame seeds / til
* ½ cup coconut *(fresh / desiccated / dry)*
* ¼ cup peanuts / groundnuts *(roasted & peeled)*
* 1 tsp kashmiri red chili powder / lal mirch powder
* salt to taste
## Instructions
1. firstly, take the cut brinjal and stuff the prepared stuffing.
2. and fry on medium flame with 3 tbsp of oil.
3. cover and simmer for 2-4 minutes or till they are half cooked.
4. further, take off and keep aside.
5. now in the same kadai add mustard seeds, methi and curry leaves.
6. allow to splutter.
7. further add onions and saute well.
8. also add prepared onion-tomato paste and continue to saute.
9. furthermore, place the stuffed and fried brinjals.
10. and pour tamarind wate add a piece of jaggery.
11. mix gently, cover and simmer for 5 minutes.
12. stir occasionally and cook till the brinjal gets cooked completely.
13. finally, serve baingan masala with chapathi or roti.
## How to Make Baingan Masala with Step-by-step Photo Recipes
Firstly, take small and tender brinjal and cut X at the bottom.
Make sure to check there are no worms in it.
Also, soak them in water to prevent them from browning and reduce bitterness.
## Brinjal stuffing recipe
firstly, dry roast 2 tbsp sesame seeds till they turn slightly golden.
further add ½ cup coconut and continue to saute on low flame.
also add ¼ cup roasted peanuts, 1 tsp chili powder and salt.
saute for a minute.
and blend to coarse powder without adding any water.
## Baingan masala preparation recipe
firstly, take the cut brinjal and stuff the prepared stuffing as much as possible.
and fry on medium flame with 3 tbsp of oil.
cover and simmer for 2-4 minutes.
Flip around and cook again, covered, for another 2 minutes.
cook the brinjal till they are half cooked.
further, take off and keep aside.
now in the same kadai add mustard seeds, methi and curry leaves.
allow to splutter.
further add finely chopped onions and saute well.
also add prepared onion-tomato paste and continue to saute.
saute till the paste thickens and oil separates from the mixture.
furthermore, place the stuffed and fried brinjals.
and pour tamarind water. to prepare tamarind water, soak a small ball sized tamarind in 1 cup of warm water for 30 minutes and squeeze well.
also add a piece of jaggery to enhance the flavour.
mix gently without breaking baingan.
Cover and simmer for 5 minutes.
Stir occasionally to avoid burning of the masala and brinjal.
also cover and cook till the brinjal gets cooked completely.
Finally, serve **the baingan masala** **(brinjal masala)** with chapathi or roti.
## Onion Tomato paste
1. Firstly, saute onions with 2 tsp of oil till they change colour.
2. Further add 1 tsp of ginger-garlic paste and continue to sauté.
3. Also add tomatoes and saute till the tomatoes turn soft and mushy.
4. Furthermore, add ½ tsp turmeric, 1 tsp coriander powder, ¼ tsp cumin powder, 1 tsp chilli powder, ½ tsp [**garam masala powder**](/recipes/homemade-garam-masala-recipe) and salt to taste.
5. saute for a minute on low flame.
6. Transfer to a blender once cooled completely.
7. and blend to smooth paste without adding any extra water. keep aside.
## Video
## Tips
**Classical Baingan Masala** is a rich, stuffed eggplant curry filled with aromatic spices, peanuts, and sesame seeds. It pairs beautifully with roti, chapati, paratha and a variety of rice dishes.
1. **Eggplant Selection:** Select small, young purple eggplants with a fresh green stem. Tender eggplants cook evenly and absorb the masala beautifully.
2. **Roasting:** Roast the peanuts, sesame seeds and spices until aromatic. This develops a rich nutty flavour and enhances the stuffing.
3. **Stuffing:** Fill each slit eggplant completely with the prepared masala. Press the stuffing gently so it stays inside during cooking.
4. **Cooking:** Cover and cook the stuffed eggplants on low heat. Slow cooking softens the eggplants while preserving their shape.
5. **Serving:** Allow the curry to rest for a few minutes after cooking. The eggplants absorb the gravy and develop a deeper, richer flavour.
## FAQ
Small and tender purple eggplants work well for stuffed Baingan Masala. Choose fresh brinjals with smooth skin and firm green stems for even cooking.
Cut the eggplants carefully while keeping the stem and base intact. Cook them gently over low heat, turning them carefully as the masala thickens.
You can prepare Baingan Masala without peanuts and sesame seeds. Use onion, tomato, spices and a little cashew paste to create a rich gravy.
Baingan Masala pairs well with roti, chapati, paratha and phulka. You can also serve it with steamed rice, jeera rice or ghee rice.
Use fresh and young eggplants for a pleasant flavour and soft texture. Place the cut eggplants in salted water until you are ready to stuff and cook them.
## Notes
* Firstly, use small, tender brinjal for easy, uniform cooking.
* Further, adjust the spiciness to your preference.
* Also, adding jaggery is optional; however, it enhances the flavour.
* Finally, the **baingan masala recipe**\*\*,\*\* or **brinjal masala recipe,** tastes great the next day because it absorbs the masala well.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/baingan-masala-recipe-brinjal-masala/](https://hebbarskitchen.com/baingan-masala-recipe-brinjal-masala/)
2. Further add 1 tsp of ginger-garlic paste and continue to sauté.
3. Also add tomatoes and saute till the tomatoes turn soft and mushy.
4. Furthermore, add ½ tsp turmeric, 1 tsp coriander powder, ¼ tsp cumin powder, 1 tsp chilli powder, ½ tsp [**garam masala powder**](/recipes/homemade-garam-masala-recipe) and salt to taste.
5. saute for a minute on low flame.
6. Transfer to a blender once cooled completely.
7. and blend to smooth paste without adding any extra water. keep aside.
## Video
## Tips
**Classical Baingan Masala** is a rich, stuffed eggplant curry filled with aromatic spices, peanuts, and sesame seeds. It pairs beautifully with roti, chapati, paratha and a variety of rice dishes.
1. **Eggplant Selection:** Select small, young purple eggplants with a fresh green stem. Tender eggplants cook evenly and absorb the masala beautifully.
2. **Roasting:** Roast the peanuts, sesame seeds and spices until aromatic. This develops a rich nutty flavour and enhances the stuffing.
3. **Stuffing:** Fill each slit eggplant completely with the prepared masala. Press the stuffing gently so it stays inside during cooking.
4. **Cooking:** Cover and cook the stuffed eggplants on low heat. Slow cooking softens the eggplants while preserving their shape.
5. **Serving:** Allow the curry to rest for a few minutes after cooking. The eggplants absorb the gravy and develop a deeper, richer flavour.
## FAQ