Baingan Masala is a traditional dish of India where tender brinjals are stuffed with a spicy mix that is then simmered in a tangy, slightly sweet gravy. The earthy spices combined with tamarind give you a delicious, intense dish that perfectly accompanies roti, chapati or rice. To make baingan masala, baby brinjals are first slit and then stuffed. A spice mix of coriander, cumin, red chilli powder, turmeric, garam masala, and salt are used as the stuffing for baingan masala. This is what gives the dish its characteristic earthy depth. Crushed peanuts can be thrown into the spice mixture to boost nutty undertones if desired. Stuff the brinjals and carefully fry them golden for the spices to set in and the flavour to intensify. Add the flavour to the same pan with the tempering of mustard, fenugreek, and curry leaves. Fry the chopped onions till golden yellow. This onion-tomato paste is the base of the gravy. Fry brinjals in this pan so that it absorbs the gravy. Tamarind water is added, salty but tangy, and jaggery to bring subtle sweetness. These can help to dilute the savoury flavours of spices so the curry becomes multi-dimensional and layered. The simmering of the curry lets the brinjals soften and take in all the spices. Baingan masala can be served hot with roti, chapati or rice.

• 6-8 small brinjals
• 1 tbsp coriander powder
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp cumin powder
• 1/2 tsp garam masala
• Salt
• Peanuts
• 1 small piece jaggery
• 1/2 cup tomato paste
• 1/4 cup tamarind water
• 3 tbsp oil
• 1/4 tsp methi seeds
• Curry leaves
• 2 medium onion

• Let's begin with the recipe for Baingan Masala: Mix coriander powder, cumin powder, red chilli powder, turmeric powder, garam masala, and salt in a small bowl. If you like it nutty, add crushed peanuts to this mixture. This ground mixture gives that flavour to the whole dish, which is very characteristic of a rich, earthy flavour.
• Slit each brinjal crosswise from the bottom but not at the top so that the filling does not come out. Stuff the prepared spice mixture into each brinjal and press slightly so that the filling is in place.
• Add three tablespoons of oil to a skillet and set it over a medium flame. Now gently slide the stuffed brinjals into the oil. Fry gently on a medium flame for about 2-4 minutes so they get cooked evenly.
• Cover up that kadai with a lid simmering, and allow the brinjals to cook halfway. Thus, they will be tender, not fully cooked at this point. So once done, you take them out from the pan and keep them aside.
• Add mustard seeds and methi seeds, and let them splutter, followed by adding curry leaves and letting them sizzle for a few seconds.
• Add the finely chopped onions to the kadai and saut until golden brown. The gravy would turn out to have a deep, caramelised flavour. Now add the prepared onion-tomato paste and saut again. Once the oil separates from the paste, you will know that the gravy is ready.
• Add the fried, stuffed brinjals to the kadai with the onion-tomato mixture. Mix gently so that the brinjals get coated with the sauce without getting broken.
• Add tamarind water, along with some jaggery, to the kadai. This will give your baingan masala a tangy touch.
• Add salt and mix everything carefully, ensuring that the gravy coats the baingan evenly.
• Cover the kadai and let the curry simmer for about 5 minutes. Stir occasionally so the brinjals are cooked uniformly and can soak in the flavours. Once the brinjals are soft and well cooked, turn off the gas.
• Serve the hot Baingan Masala recipe with chapati, roti, or rice. The smooth, flavoured Brinjals with rich, tangy gravy make a great meal.