Baingan Tamatar Sabzi - Eggplant Masala

Steps

1. 1To begin making the Baingan Tamatar Sabzi/ Baingan Masala Recipe, we will first cook the baingan (eggplant) separately. Add in the cut baingan wedges into the oil, sprinkle some salt and stir to combine the salt in.
2. 2Cover the pan and cook the baingan on low to medium heat until it is partially cooked. When the pan is covered, it develops steam that will help the baingan to cook without any water.
3. 3Once the baingan is partially cooked, uncover the pan and roast the baingan until it is fully cooked.
4. 4We open it at a stage when it is partially cooked, as we dont want the baingan to get mushy, you want it to remain firm, yet cooked. So it is important to cook it without the lid in the second half. Once you feel the baingan is cooked well, turn off the heat.
5. 5Transfer the baingan to a bowl and keep aside and we will make the masala for the baingan tamatar sabzi.
6. 6Into the same pan we cooked the baingan, heat a teaspoon of ghee or oil; add in the onion and garlic and saute until the onions soften.
7. 7Add in the chopped tomatoes and saute until the tomatoes become mushy and soft.
8. 8Once the tomatoes soften, add the remaining masala ingredients like turmeric powder, coriander powder, garam masala powder, salt and red chilli powder to taste.
9. 9Stir all the baingan masala ingredients with the tomato and give it a brisk stir on high heat.
10. 10Add in the roasted eggplants and cover the pan, turn the heat to low and allow the baingan to simmer in the tomato masala for about 5 minutes. Check the salt and adjust to suit your taste.
11. 11After 5 minutes, turn off the heat and stir in the freshly chopped coriander leaves and transfer the Baingan Tamatar Sabzi/ Baingan Masala Recipe to a serving bowl.
12. 12Serve the Baingan Tamatar Sabzi/ Baingan Masala along with Phulka's and Carrot Salad for a quick weeknight dinner.