Description
A rich curry simmering bare-fried gooey eggplants (Baingan) in a thick masala paste made of peanuts, sesame, and coconut, along with onion-tomato gravy.
Restaurants serving Baingan Masala
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Eggplant
- Peanuts
- White sesame
- Coconut fine
- Onion
- Tomato
- Mustard seeds
- Chili powder
Instructions
- Score cross cuts on small eggplants (or bite-sized cuts), shallow-fry in generous oil until gooey and remove.
- Blend roasted peanuts, white sesame, coconut fine in a mixer to make a rich masala paste.
- Heat oil in a pot, fry mustard seeds, curry leaves, onions, tomatoes; add spices, nut paste, and fried eggplants. Simmer on low until sauce coats eggplants and oil floats.
Learn more Spice, substitutes, tips
Key spices
Savory smell of mustard seeds and peanuts
Substitutes at Japanese supermarkets
Zucchini (as eggplant sub with good oil affinity)
Pairing
Chapati、Saffron Rice
Trivia
[Hardcore] Widely loved from North to Central/South India. Using peanut/sesame paste creates an amazing 'heavy richness' even without meat, a genius recipe where eggplant absorbs all that umami like a sponge.
Eating tips & etiquette
[Unique Eating] Gently wrap the gooey eggplant—which absorbed spice and nut umami to the limit—with a chapati and melt it in the mouth!
Allergen
Peanuts, Sesame