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Spicy Baingan Masala
Created by: Howcan Team
Ingredients
- 4 small eggplants, cut into cubes
- 2 onions, finely chopped
- 3 tomatoes, pureed
- 4 green chilies, slit
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 2 teaspoons red chili powder
- 1 tablespoon coriander powder
- 1 teaspoon garam masala
- 1/2 teaspoon amchur (dry mango powder)
- 1/4 cup vegetable oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat the vegetable oil in a large pan over medium heat.
- Add the cumin seeds and let them splutter.
- Add the chopped onions and sauté until golden brown.
- Stir in the ginger-garlic paste and cook for 1-2 minutes.
- Add the tomato puree, turmeric powder, red chili powder, and coriander powder. Cook until the oil separates from the masala.
- Add the cubed eggplants and green chilies. Mix well to coat the eggplants with the masala.
- Cover the pan and cook for 10-12 minutes, stirring occasionally, until the eggplants are tender.
- Sprinkle garam masala, amchur, and salt. Mix gently and cook for another 2-3 minutes.
- Garnish with fresh cilantro and serve hot with rice or roti.
Baingan Masala, a fiery Indian dish, has a rich history dating back to the Mughal era. Legend has it that the dish was created by a renowned chef in the royal kitchens of the Mughal emperors, who infused it with a blend of aromatic spices to tantalize the taste buds of the royalty. Today, this dish is a staple in Indian cuisine, particularly in the regions of Punjab and Gujarat. The key to a perfect Baingan Masala lies in the balance of spices, with the use of garam masala, cumin, and coriander being crucial. For an authentic experience, head to Amritsar in Punjab, where the dish is celebrated for its bold flavors and fiery kick. Alternatively, consider the famous Hyderabadi version, which incorporates a tangy tamarind twist. Whether you're a spice enthusiast or a culinary adventurer, Baingan Masala is a dish that promises to ignite your senses.
40 min
4
250 calories
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