Contributor: Manpreet Mehta , Germany
Region Style: Punjab
Rich in iron, Brinjal (Baigan) is a very healthy vegetable and is helpful in enriching the Hemoglobin of the body. Masala plays the most important part in Indian cooking. Brinjal Masala is a traditional Masala recipe, I just tried to change some of the spices and tried to mix the North Indian and South Indian way of making Brinjal.
1. Small Brinjal: 8-10
2. Onions: 3-4
3. Ginger: 20 grams.
4. Tomatoes: 2
5. Garam Masala: 1 tablespoon
6. Dhania (coriander) powder: 1/2 tablespoon
7. Dhania seeds: 10-12
8. Mustard seeds (rai): 1/2 teaspoon
9. Cumin seeds (Jeera): 1/2 teaspoon
10. Chana Dal: 1 teaspoon
11. Urad Dal: 1 teaspoon
12. Turmeric powder: 1/2 teaspoon
13. Red chilly powder: 1/2 tablespoon
14. Oil: 3-4 tablespoon
15. Salt: to taste
Step 1: Wash and cut the Brinjal from the centre into two parts without taking out and cutting the tail. Keep them aside.
Step 2: Chop onions, ginger and tomato separately.
Step 3: Take a pan and heat up the oil in it then add mustard seeds, Jeera and Dhania seeds to it.
Step 4: When mustard and Jeera starts popping add Chana Dal and Urad Dal, after around one minute add onions and ginger.
Step 5: Cook it till the onions starts to turn transparent.
Step 6: Now add red chilly powder, turmeric and mix and then put chopped tomatoes.
Step 7: Cook it for 4-5 minutes.
Step 8: Put off the heat and let the Masala cool for few minutes(1-2) and then grind it into paste with electric hand mixer or normal electric mixer.
Step 9: After making paste again put this into the pan and on the medium heat and add Garam Masala, Dhania powder, salt.
Step 10: Now add Brinjal to it and cover it and cook it till the Brinjal are cooked.
Step 11: Keep on moving it with spatula in-between the cooking so that Brinjal Masala doesn't get burnt.
Step 12: Serve it hot with chapattis, Paratha or rice.
Many variations can be made according to your taste like you can add green chilies to it instead of red chilly powder. It will be good if you add a pinch of Hing. Do not add Chana Dal or Urad Dal to it if you don't like it. To make it more chat-pata you can add Amchoor powder to it.