Fried Masala Baingan, also known as Stuffed Eggplant, is a delectable and aromatic dish that hails from the Indian subcontinent. This flavorful recipe features tender eggplants, filled with a rich blend of spices and herbs, before being fried to perfection. The result is a mouthwatering and satisfying dish that can be enjoyed as a main course or a delightful side dish. In this article, we will guide you through the steps to prepare this traditional Indian delicacy that will surely impress your family and friends.
Ingredients:
To make Fried Masala Baingan, you will need the following ingredients:
– 6 small to medium-sized eggplants (choose ones with firm, unblemished skin)
– 1 large onion, finely chopped
– 2 tomatoes, finely chopped
– 2-3 green chilies, finely chopped (adjust to your spice preference)
– 1 tablespoon ginger-garlic paste
– 1 teaspoon cumin seeds
– 1/2 teaspoon turmeric powder
– 1 teaspoon red chili powder
– 1 teaspoon ground coriander
– 1/2 teaspoon garam masala
– 1/2 teaspoon amchur (dried mango) powder
– Fresh coriander leaves, chopped, for garnish
– Cooking oil for frying
– Salt to taste
For the stuffing mixture:
– 1/2 cup roasted peanuts, coarsely ground
– 2 tablespoons grated coconut (optional)
– 2 tablespoons sesame seeds, roasted and coarsely ground
– 1 tablespoon tamarind pulp
– 1 tablespoon jaggery or brown sugar
– 1 teaspoon fennel seeds (saunf)
– 1 teaspoon cumin powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt to taste
Instructions:
Step 1: Preparing the Eggplants
1. Wash the eggplants thoroughly under running water. Pat them dry with a kitchen towel.
2. Make a longitudinal slit in each eggplant, keeping the stems intact. Be careful not to cut them entirely.
Step 2: Making the Stuffing
1. In a mixing bowl, combine all the ingredients listed under “stuffing mixture.”
2. Carefully stuff each eggplant with the prepared mixture, gently pressing it in to ensure it fills the cavity evenly.
Step 3: Frying the Eggplants
1. In a deep skillet or frying pan, heat enough oil to shallow fry the eggplants.
2. Once the oil is hot, add the stuffed eggplants and fry them on medium heat until they turn golden brown on all sides. This process may take around 10-15 minutes. Fry them in batches if necessary.
Step 4: Preparing the Masala
1. In a separate pan, heat some cooking oil and add cumin seeds.
2. When the cumin seeds crackle, add finely chopped onions and sauté until they turn translucent.
3. Stir in the ginger-garlic paste and chopped green chilies. Continue to sauté for another minute.
4. Add the finely chopped tomatoes and cook until they become soft and the oil begins to separate.
5. Now, add turmeric powder, red chili powder, ground coriander, garam masala, and salt. Mix well and cook for a few minutes until the spices release their aroma.
Step 5: Cooking the Masala Baingan
1. Carefully place the fried stuffed eggplants into the masala mixture, ensuring they are coated evenly.
2. Add a little water (around 1/2 cup) to the pan and cover it with a lid. Let the dish simmer on low heat for 10-15 minutes or until the eggplants become tender and absorb the flavors of the masala.
Step 6: Serving
1. Once the eggplants are cooked to perfection, remove the pan from the heat.
2. Garnish with chopped fresh coriander leaves.
3. Serve the Fried Masala Baingan hot with steamed rice, Indian bread (roti), or naan.