BAINGAN  MASALA  (Dry Subzi)

BAINGAN MASALA
(Dry Subzi)

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Baingan or Brinjal is a common vegetable which is used in Indian household every week, there are different varieties of  brinjals in the market and each one has its special dish, like with big purple brinjals we make bharta, then with the small purple ones we make bharwa baingan and many more the list seems to be endless. But I never used to like brinjals as a kid until I made this recipe.

This particular variety of long light green brinjals are my favourite ones as I have been making this dry baingan subzi from my college days, I discovered this recipe back then when once my mom went out of station and I was the incharge of the kitchen.

Didn’t wanted to cook the same boring gravy dish so experimented with this dish and to our surprise it came out yum… from that day onwards never hated brinjals again and started enjoying the lovely vegetable.

This dish goes well with rotis, phulkas, parathas or puris and the best recipe for tiffin boxes, sometimes I too add some roasted peanuts at the end of the dish and it gives a nice bite to the whole dish.

Try this simple easy to cook and quick dish and tell me how many brinjal haters have starterd loving this vegetable. Happy cooking!

baingan-2_1RECIPE FOR BAINGAN MASALA (DRY):

Ingredients:

  • 5 to 6 nos – Long light green brinjals (Cut into small pieces)
  • 2 medium – Onions finely chopped
  • 2 medium – Tomatoes finely chopped
  • 1 nos – Green chilly finely chopped
  • 1 tbsp – Kitchen king masala
  • ½ tsp – Red chilly powder
  • ¼ th tsp – Turmeric powder
  • Oil to fry the veggies and the masala
  • ¼ th tsp – Cumin seeds
  • ¼ tsp – Amchoor powder (Optional)
  • 2 tbsp – Fresh coriander leaves to garnish finely chopped
  • Salt to taste

baingan-3_1Method:

  1. Heat oil in a pan  and fry the chopped brinjals till soft but not mushy. Take it out and keep aside.
  2. In the same pan add little oil and add the cumin seeds, when it crackles add the chopped onions, chopped greenchillies and some salt, fry the onions till pink and soft (adding salt helps in frying the onions faster).
  3. Add the chopped tomatoes and fry till the tomatoes are cooked, add the dry spices like kitchen king masala, red chilly powder, turmeric powder and cook till the raw smell of the masala fades away and oil leaves the sides of the pan.
  4. Add the pre fried brinjals to this masala and give a good mix with light hands check for seasonings and adjust accordingly, cover and cook the brinjals till the brinjals are mixed well with the masala for 6 to 8 mins.
  5. Keep on checking in between, when done add some amchoor powder, some chopped coriander leaves and mix, serve with rotis, phulkas or parathas. This is a very good dish for lunch or tiffin boxes.
BAINGAN MASALA(Dry Subzi)
 
Author:
Recipe type: Main course, Veg
Cuisine: Indian
Ingredients
  • 5 to 6 nos – Long light green brinjals (Cut into small pieces)
  • 2 medium – Onions finely chopped
  • 2 medium – Tomatoes finely chopped
  • 1 nos – Green chilly finely chopped
  • 1 tbsp – Kitchen king masala
  • ½ tsp – Red chilly powder
  • ¼ th tsp – Turmeric powder
  • Oil to fry the veggies and the masala
  • ¼ th tsp – Cumin seeds
  • ¼ tsp – Amchoor powder (Optional)
  • 2 tbsp – Fresh coriander leaves to garnish finely chopped
  • Salt to taste
Instructions
  1. Heat oil in a pan and fry the chopped brinjals till soft but not mushy. Take it out and keep aside.
  2. In the same pan add little oil and add the cumin seeds, when it crackles add the chopped onions, chopped greenchillies and some salt, fry the onions till pink and soft (adding salt helps in frying the onions faster).
  3. Add the chopped tomatoes and fry till the tomatoes are cooked, add the dry spices like kitchen king masala, red chilly powder, turmeric powder and cook till the raw smell of the masala fades away and oil leaves the sides of the pan.
  4. Add the pre fried brinjals to this masala and give a good mix with light hands check for seasonings and adjust accordingly, cover and cook the brinjals till the brinjals are mixed well with the masala for 6 to 8 mins.
  5. Keep on checking in between, when done add some amchoor powder, some chopped coriander leaves and mix, serve with rotis, phulkas or parathas. This is a very good dish for lunch or tiffin boxes.
 

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