Musalaydaar Baingun
Dive into the bold and aromatic world of Indian cuisine with Musalaydaar Baingun, a robust dish that transforms humble eggplants into a savory masterpiece. This recipe features small eggplants delicately cooked in a rich, spiced tomato-onion masala fragrant with mustard oil, fenugreek seeds, and a medley of traditional spices like turmeric, cumin, and garam masala. With its luscious, thick gravy and perfectly tender brinjals, this dish promises a burst of flavor in every bite. Ready in just 40 minutes, it’s an excellent option for a wholesome vegetarian meal when paired with fluffy naan, soft rotis, or steamed rice. Whether you're looking to elevate weeknight dinners or impress at a family gathering, Musalaydaar Baingun delivers an authentic and unforgettable taste of India. Perfect for fans of spiced curries and unique brinjal recipes, this one is a must-try!
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Recipe Information
Ingredients
- 6 pieces Small eggplants (brinjals)
- 3 tablespoons Mustard oil
- 2 medium Onions (finely chopped)
- 2 medium Tomatoes (pureed)
- 1 tablespoon Ginger-garlic paste
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 0.25 teaspoon Fenugreek seeds
- 2 tablespoons Fresh cilantro (chopped)
- 2 pieces Green chilies (slit)
- 1 teaspoon Salt
- 0.5 cup Water
Instructions
Wash the eggplants and make two deep cross slits from the base, keeping them intact at the stem. Soak them in salted water for 10 minutes to prevent discoloration.
Heat mustard oil in a large pan or kadhai over medium heat. Allow it to smoke slightly and then reduce the heat to medium-low.
Add the fenugreek seeds and let them splutter for a few seconds. Immediately add the chopped onions and sauté until golden brown.
Stir in the ginger-garlic paste and sauté for 1-2 minutes until the raw aroma disappears.
Add the tomato puree, coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Cook this masala mixture for 5-7 minutes, stirring occasionally, until the oil begins to separate from the sauce.
Gently add the whole eggplants into the pan and coat them with the masala. Cover with a lid and let them cook on low heat for 10 minutes, turning occasionally to cook evenly.
Pour in the water and green chilies. Cover and simmer for another 10 minutes or until the eggplants are tender and the sauce thickens.
Sprinkle garam masala and garnish with fresh chopped cilantro. Turn off the heat and let the dish rest for a few minutes.
Serve hot with naan, roti, or steamed rice for an authentic and hearty meal.
Nutrition Facts
Calories |
677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2417 mg | 105% | |
| Total Carbohydrate | 69.3 g | 25% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 34.7 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2325 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
