Brinjal Curry (Baingan Masala)
South Indian Curry
Baingan Masala / Brinjal Masala curry is a delicious masala gravy using some masala ingredients such as coconut, peanuts, sesame seeds that have been cooked in stir-fried brinjals. This is also popularly prepared in the Andhra region and called Gutti Vankaya Kura. A highlight of this dish is the mouth-watering flavor that comes from the tamarind pulp and freshly ground masalas. This is an amazing dish to be on the table for your next meal.
2 tbsp desiccated coconut (dry coconut grated/small pieces)
2 tbsp groundnuts/peanuts(roasted and peeled)
1 tsp sesame seeds(roasted)
1 tbsp coriander seeds
1 tbsp cumin seeds
8-10 dried red chillies
1 medium size cinnamon stick
5-6 black peppercorns
3 tbsp oil
½ tsp mustard seeds
6-7 fresh curry leaves
3 medium size onions (finely sliced)
1 tsp ginger garlic paste
salt to taste
¼ tsp turmeric powder
2 tbsp coriander leaves
500 gms brinjal/baingan
1 big lemon size tamarind extracted pulp
Water as required
To make Masala Paste:
Take a blender, add all the ingredients which are mentioned in masala paste into the blender and add some water to make a fine paste by blending well. And keep it aside.
Cut the brinjals in x-shape without taking off the stalk. Soak in water along with 1 tsp salt to avoid discoloring for 10 minutes.
Heat oil in a heavy pan or Kadai.Add mustard seeds and let them pop up.
Add fresh curry leaves into the oil and let them crackle and add finely sliced onions and saute them until they turn soft.
Add ginger-garlic paste and saute for a few minutes until the raw smell goes off.
Add the cut brinjals, saute and cook for 5-10 minutes until the color of the brinjals changes.
Add the ground masala paste, add salt to taste, turmeric powder, and mix well.
Cook the masala on low flame until oil leaves the sides.
Add the tamarind extracted pulp and water and give a mix.
Cook the curry until brinjals turn soft and tender. Adjust salt and add if required.
Lastly, add chopped coriander leaves into the curry.
- If this curry is being made in a hurry then this masala baingan can be pressure cooked for 2 whistles on medium flame after adding all the ingredients.
- If the masala starts sticking to pan then add some water and continue to saute.