Masala Bengan is a comforting Indian eggplant dish made with lightly fried eggplant cooked in a richly spiced onion and tomato masala. The eggplant is first partially cooked, then simmered gently with cumin, ginger, garlic, green chillies, turmeric, Kashmiri chilli powder, mango powder and coriander powder until tender. Finish with garam masala and fresh coriander for a fragrant, homestyle dish.
- Serves: 4 People
- Prep Time: 15 minutes
- Cooking: 35 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 450 grams Bengan (eggplant), washed
- 4 tablespoons Cooking oil
- 2 teaspoons Cumin seeds
- 3 medium Onions, finely chopped
- 1 teaspoon Salt
- 1 bulb Garlic, finely chopped
- 1 medium piece Ginger, finely chopped
- 3 whole Green chillies, finely chopped
- 3 medium Tomatoes, chopped
- 2 teaspoons Turmeric powder
- 1 teaspoon Kashmiri chilli powder
- 1 teaspoon Mango powder
- 2 teaspoons Coriander powder
- 120 ml Water
- 1 teaspoon Garam masala
- 2 tablespoons Fresh coriander, chopped
For Dressing
Nutritional Information
-
Calories
250 kcal -
Fat
17 g -
Carbohydrates
22 g -
Protein
5 g -
Fiber
7 g -
Sugar
10 g -
Sodium
620 mg
Procedure
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5 minutesMark As Complete
Prepare the Eggplant
Wash the eggplant and make several deep cuts into each one without cutting all the way through. The cuts allow the eggplant to cook evenly and absorb the masala later. Set the prepared eggplant aside while heating the pan and oil.
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8 minutesMark As Complete
Partially Fry the Eggplant
Heat the oil in a wide pan over medium heat and carefully add the prepared eggplant. Cover the pan and cook until the eggplant is about 30 to 40 percent cooked, turning occasionally so it softens evenly. Take care when turning because the hot oil may splutter, then remove the eggplant and set it aside.
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2 minutesMark As Complete
Temper the Cumin
Keep the same pan and oil over medium heat, then add the cumin seeds while the oil is still hot. Let the seeds sizzle and release their aroma without allowing them to burn. This tempered cumin forms the fragrant base of the onion and tomato masala.
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7 minutesMark As Complete
Cook the Onions
Add the finely chopped onions to the tempered cumin and stir well. Season with salt and cook over medium heat until the onions become lightly browned and softened. Stir regularly so the onions cook evenly and develop a sweet, lightly caramelized flavor.
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5 minutesMark As Complete
Add Ginger, Garlic and Chillies
Add the finely chopped ginger, garlic and green chillies to the browned onions. Stir everything together and cook for about four to five minutes until the raw aroma of the garlic and ginger has reduced. Keep the heat moderate and stir frequently to prevent the mixture from sticking.
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8 minutesMark As Complete
Cook the Tomatoes
Add the chopped tomatoes and mix thoroughly with the onion mixture. Cook until the tomatoes soften completely and the oil begins to separate from the masala. This step creates a rich base and removes the raw taste from the tomatoes before the spices are added.
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3 minutesMark As Complete
Add the Spices
Reduce the heat and stir in the turmeric powder, Kashmiri chilli powder, mango powder and coriander powder. Mix the spices into the tomato masala until evenly incorporated and fragrant. Cook gently so the powdered spices bloom in the oil without scorching.
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2 minutesMark As Complete
Build the Masala
Pour in the water and stir well to loosen the masala and create a light cooking sauce. Bring the mixture together until the spices and tomatoes are evenly distributed throughout the pan. Keep the heat low before returning the partially cooked eggplant to the masala.
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15 minutesMark As Complete
Simmer the Eggplant
Carefully add the partially fried eggplant to the masala and gently turn the pieces so they are coated on all sides. Cover the pan and cook over low heat for about fifteen minutes, allowing the eggplant to become tender and absorb the sauce. Check occasionally and stir gently to keep the masala from catching.
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2 minutesMark As Complete
Finish and Garnish
Turn off the heat once the eggplant is tender and the masala has thickened around it. Sprinkle the garam masala over the finished dish and gently fold it through without breaking the eggplant. Garnish generously with fresh coriander and serve warm.
