Baingan Masala


Baingan Masala is one of the best quick fix sides by my mother in law, a tangy semi gravy sabzi, apt to go with hot phulkas and some raita, and you get a hearty homely meal. Tang from the tomatoes, and fragrance from the fresh masalas, and freshly pounded ginger garlic, this sabzi never goes wrong, not even for the baingan haters like me, take my word. Ours is a baingan fan family (minus me), so you can imagine, we literally have fights over the pan of this sabzi, and of course, no quantity is ever enough. 

Mumma, a resident expert at The Food Saga, i have learnt a lot of my cooking from her, is the smartest cook i know. She will always have a bowl of pyaz tamatar tadka ready in her refrigerator, for this particular sabzi, she will take 2 heaped tablespoons of that tadka, fry it for a minute or two, add quartered small eggplants, and fry for 10-15 minutes, and the most delicious baingan masala will be ready. This is one of our favorite lunches at home, hope you try it, and enjoy it.

Serves : 3 


  • 7-8 small egg plants, cut into quarters
  • 2 small onions, finely chopped
  • 2 big tomatoes, finely chopped
  • 1 inch ginger, finely chopped
  • 10-15 garlic cloves, finely chopped
  • 1/2 tsp cumin seeds
  • 1 1/2 tsp salt
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chilli powder ** 
  • 1/2 tsp coriander powder
  • 1 1/2 tbsp oil. 


  1. Wash the baingan under running water, and dry with a kitchen towel. Chop off the head, and cut into 4 quarters, and keep aside. 
  2. In a shallow non stick pan or kadhai, heat the oil, and add the cumin seeds and let it splutter. 
  3. Immediately add the finely chopped ginger garlic, and fry for a minute or less, till they become light brown.
  4. Now add the onions, and fry for 2 minutes, till it becomes golden brown. 
  5. To this add the dry spices, and stir for a few seconds till its all well mixed. 
  6. Now add the chopped tomatoes, and mix well, another 30 seconds. Let it fry for another 1 minute. 
  7. To this add the eggplant quarters, and mix well. 
  8. Let them fry on medium high flame for 2-3 minutes. 
  9. Cover the pan with a lid, and leave it for 2-3 minutes on medium flame. 
  10. Uncover and stir to distribute the heat, repeat this 2-3 times, your sabzi is almost ready as the eggplants / baingan turn limb, but still holds shape. 
  11. Remove the lid, and fry for 2 more minutes on high flame. Turn off the heat, and serve hot with hot phulkas, and with some raita and salad. 

Print Friendly, PDF & Email