Spicy Masaledar Brinjal Recipe

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We make eggplant in many ways. This is one such type – spicy masaledar brinjal. Making spicy masaledar brinjal is very easy. You will really like the taste of this recipe. You can also take this masaledar brinjal for tiffin. Do try making it, you will eat this masaledar brinjal with love. Spicy Masaledar Brinjal Recipe.

Ingredients:
  • 7-8 Small Brinjal, Purple eggplants
  • Oil
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • Curry Leaves
  • A Pinch Hing / Asafetida
  • 1 Onion Chopped
  • (Dry Coconut, 6-7 Garlic Cloves, 1/2 Inch Ginger, 1 Green Chilli) Paste
  • 1/4 tsp Turmeric Powder
  • 1 Medium-sized Tomato Chopped
  • Salt to taste
  • 1 tsp Cumin-Coriander Seeds Powder
  • 1,1/2 tbsp Kanda Lasun Masala
  • 2,1/2 tbsp Roasted Peanuts Powder
  • Coriander Leaves
  • Water

Also Read – Methi Sabzi For Tiffin

Instructions:
  1. Add a little oil to the pan and let it heat.
  2. Once the oil is hot, add mustard seeds and let them splutter.
  3. Add cumin seeds, curry leaves and asafoetida (hing) powder.
  4. Add the finely chopped onion and saute until lightly golden.
  5. Add the ground mixture of dry coconut, garlic, ginger, and green chilli. Saute for about two minutes.
  6. Add turmeric powder and mix well.
  7. Add the chopped tomato and saute for another two minutes.
  8. Add salt to taste and mix. Reduce the gas to low.
  9. Add cumin-coriander powder and onion-garlic masala. You can also use your preferred masala or chilli powder.
  10. Add roasted peanut powder (if using) and mix well. Saute on low heat.
  11. Add chopped coriander leaves and mix well.
  12. Make four slits in each eggplant. You can also cut them into four separate pieces or chop them finely.
  13. Add the eggplants to the pan and mix well, ensuring they are coated.
  14. Make a space in the centre of the pan and add a little water.
  15. Cover the pan tightly and cook on low heat for 5-7 minutes.
  16. Remove the lid and mix the eggplants. They will still be slightly undercooked.
  17. Flip the eggplants to cook evenly. If you prefer a gravy, you can add a full cup of water at this stage.
  18. Cover the pan again and cook on low heat for another 5-7 minutes.
  19. Check if the eggplants are cooked through. They should be soft.
  20. The dish is ready to be served. It tastes great even without a lot of gravy.

Spicy Masaledar Brinjal Recipe

Shubham Nimbalkar
You will really like the taste of this recipe. You can also take this masaledar brinjal for tiffin.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Bhaaji
Cuisine Indian
Servings 4

Ingredients
  

  • 7-8 Small Brinjal Purple eggplants
  • Oil
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • Curry Leaves
  • A Pinch Hing / Asafetida
  • 1 Onion Chopped
  • (Dry Coconut, 6-7 Garlic Cloves, 1/2 Inch Ginger, 1 Green Chilli) Paste
  • 1/4 tsp Turmeric Powder
  • 1 Medium-sized Tomato Chopped
  • Salt to taste
  • 1 tsp Cumin-Coriander Seeds Powder
  • 1,1/2 tbsp Kanda Lasun Masala
  • 2,1/2 tbsp Roasted Peanuts Powder
  • Coriander Leaves
  • Water

Instructions
 

  • Add a little oil to the pan and let it heat.
  • Once the oil is hot, add mustard seeds and let them splutter.
  • Add cumin seeds, curry leaves and asafoetida (hing) powder.
  • Add the finely chopped onion and saute until lightly golden.
  • Add the ground mixture of dry coconut, garlic, ginger, and green chilli. Saute for about two minutes.
  • Add turmeric powder and mix well.
  • Add the chopped tomato and saute for another two minutes.
  • Add salt to taste and mix. Reduce the gas to low.
  • Add cumin-coriander powder and onion-garlic masala. You can also use your preferred masala or chilli powder.
  • Add roasted peanut powder (if using) and mix well. Saute on low heat.
  • Add chopped coriander leaves and mix well.
  • Make four slits in each eggplant. You can also cut them into four separate pieces or chop them finely.
  • Add the eggplants to the pan and mix well, ensuring they are coated.
  • Make a space in the centre of the pan and add a little water.
  • Cover the pan tightly and cook on low heat for 5-7 minutes.
  • Remove the lid and mix the eggplants. They will still be slightly undercooked.
  • Flip the eggplants to cook evenly. If you prefer a gravy, you can add a full cup of water at this stage.
  • Cover the pan again and cook on low heat for another 5-7 minutes.
  • Check if the eggplants are cooked through. They should be soft.
  • The dish is ready to be served. It tastes great even without a lot of gravy.

Video

Keyword indian cuisine

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