Delicious AROMATIC MASALA EGGPLANT Recipe - Achari Masala Baingan

Ingredients

• 4 pieces Eggplant (medium‑small Italian eggplants, keep stem end intact)
• 1 teaspoon Salt (for rubbing inside eggplants and seasoning)
• 1 teaspoon Turmeric Powder (rub inside eggplants; optional gloves to avoid staining)
• 2 teaspoons Coriander Seeds (whole, for aromatic spice blend)
• 1 teaspoon Cumin Seeds (whole, for aromatic spice blend)
• 0.5 teaspoon Fennel Seeds (whole, for aromatic spice blend)
• 10 seeds Fenugreek Seeds (whole, for aromatic spice blend (do not exceed 10 seeds))
• 0.125 teaspoon Black Peppercorns (whole, for aromatic spice blend)
• 2 pods Green Cardamom Pods (whole, keep outer shells for grinding)
• 7 tablespoons Vegetable Oil (4 Tbsp for frying eggplants, 3 Tbsp for curry base)
• 1 piece Dried Red Chili (seeds removed, adds smoky flavor)
• 1 large Onion (finely chopped)
• 1 tablespoon Garlic (finely grated)
• 1 tablespoon Ginger (finely grated)
• 1.5 teaspoons Kashmiri Red Chili Powder (mildly spicy, gives deep red color)
• 0.5 teaspoon Turmeric Powder (additional for sauce)
• 2 medium Tomatoes (chopped)
• 1 teaspoon Sugar (optional, balances flavors)
• 1.5 cups Water (divided; plus small splashes during cooking)
• 1 piece Green Chili (whole, added for heat)
• 2 tablespoons Fresh Coriander Leaves (chopped, added at end)

Instructions

1. Prepare Eggplants

   Trim the stem end of each eggplant, cut them lengthwise keeping the stem attached, then rub the interior with salt and 1 tsp turmeric powder. Set aside on a plate.

   Time: PT10M

2. Roast Whole Spices for Aromatic Blend

   In a small pan over medium‑low heat, add coriander seeds, cumin seeds, fennel seeds, fenugreek seeds, black peppercorns, and the two green cardamom pods. Stir continuously until fragrant, about 5 minutes, being careful not to let them darken.

   Time: PT5M

3. Grind the Roasted Spices

   Transfer the roasted spices to a mortar and pestle (or spice grinder) and grind to a coarse powder, leaving a slight texture.

   Time: PT2M

4. Fry Eggplants

   Heat 4 tbsp vegetable oil in a large skillet over medium‑high heat. Add the eggplants, cover, and fry until the skin shrivels and a light brown tinge appears, about 8 minutes. Remove and set aside on paper towels.

   Time: PT8M

5. Start Curry Base – Toast Whole Spices

   In a clean skillet, heat 3 tbsp oil over medium heat. Add the same whole spices (panch phoron) and the seeded dried red chili. Fry until they begin to splutter, about 1 minute.

   Time: PT1M

6. Sauté Onions

   Add the chopped onion and a pinch of salt. Cook, stirring occasionally, until the onions turn golden brown, about 5 minutes.

   Time: PT5M

7. Add Garlic and Ginger

   Stir in the grated garlic and ginger and fry for 1 minute.

   Time: PT1M

8. Introduce Spice Powders

   Add a splash of water, then stir in 1.5 tsp Kashmiri red chili powder and 0.5 tsp turmeric powder. Cook for 1 minute, stirring constantly.

   Time: PT1M

9. Cook Tomatoes

   Add the chopped tomatoes, a pinch of salt, and another splash of water. Cover and cook on medium heat for 2 minutes, uncover and cook 2 minutes, then cover again for a final 2 minutes until the tomatoes break down into a mush.

   Time: PT6M

10. Add Roasted Spice Blend and Sugar

    Stir in the ground aromatic spice blend, 1 tsp sugar, 0.5 cup water, and the whole green chili. Cover and simmer for 3 minutes.

    Time: PT3M

11. Adjust Liquid

    Add another 0.5 cup water, stir, and simmer for 3 more minutes.

    Time: PT3M

12. Simmer Eggplants in Curry

    Gently place the fried eggplants (with any juices) into the sauce, add salt to taste, cover, and cook for 8‑10 minutes until the eggplants are tender but the flesh remains attached to the skin.

    Time: PT9M

13. Finish with Fresh Coriander

    Stir in chopped fresh coriander leaves, cover for 1 minute, then turn off the heat.

    Time: PT1M

14. Serve

    Scoop out the gravy onto a serving plate, place the whole eggplants on top, and serve hot with steamed rice.

    Time: PT2M

Nutrition Facts

Calories

180

Protein

3 g

Carbohydrates

12 g

Fat

12 g

Fiber

4 g