22. BAINGAN MASALA

INGREDIENTS

• Brinjals long 250 gms
• Mustard Oil 2 tbsp
• Onion Medium size finely chopped - 1 (optional)
• Dhania (Coriander) whole - 1/2 tsp
• Salt - 1 tsp 
• Haldi (Turmeric) Powder - 1/2 tsp
• Red Chilly Powder - 1/4 tsp
• Amchoor (Dry mango) Powder - 1 tsp
• Dhania (Coriander) Powder - 1 tsp

PROCESS

• Cut brinjals in cubes by first dividing it in two pieces length wise and then cutting each one into 4-5 piecs of app 2" length. Each brinjal should give you about 8-10 pieces of half cylinder shape.
• In a karhai, heat mustard oil and add chopped onion and Dhania (Coriander) seeds. Keep stirring till the seeds become golden.
• Add all the other spices in one go, stir briskly for 2 seconds. Add  brinjal cubes and mix well.
• Cover with a lid and keep stirring from time to time till they are done and get a nice roasted look.

USEFUL TIPS

• Nice tender Brinjals will give better taste to the dish.
• The taste and look of the Baingan Masala will depend upon the proper control of heat. If heat is too low, Baingans will get cooked but will have a boiled look without getting the roasted crisp look. If heat is too much, they will get burnt but will still be under-cooked.
• This is a deviation of Bharwan Baingan and according to some tastes better than Bharwan Baingan.