The other day I found these lovely pale green eggplants or brinjal or baingan in the local fresh market near my house. They were beautiful! Yes, pretty vegetables make me happy. My vegetable vendor packed a nice and plump brinjal and I took it home happily. Now I had to do this wonderful vegetable justice by making it into a beautiful dish. Baingan Masala Restaurant Style came to my mind immediately! And Sautéed and Baked is all about making restaurant recipes at home! Eating at home has so many benefits! You save money, eat the freshest of food and ingredients and you know exactly what’s going into your food! It is so much better to eat at home than out! So for those who think like me, this is a baingan recipe restaurant style especially for you!
I know this blog has a lot of nonvegetarian recipes but I do love to eat pure vegetarian food and since it’s winter, there is a decent variety of fresh vegetables in the fresh markets. In summer our options are very limited to the time to eat vegetables in plenty is now.
Did you know that the mighty and delicious brinjal is packed with dietary fiber and nutrients like manganese, potassium and folic among others? it also has a poly nutrient chlorogenic acid which helps is blood sugar management and also has weight loss properties. Chlorogenic acid is also found in green Coffee Beans but most of it is lost when the coffee beans are roasted. Some experts now say that it’s better to drink green coffee rather than black coffee.
Here’s is my spin on Masala Baingan Restaurant Style with step by step instructions and pictures.
Wash and chop the baingan into bite sized pieces and sauté in 2 tablespoons of oil in a non-stick kadhai. Brinjal does tend to take up a lot of oil when cooking.
Sauté the chopped baingan in oil til golden brown or a slightly darker brown. We don’t want to cook the brinjal right through at this stage. Once done, remove from the heat and set aside. The caramelized brinjal bits will add plenty of depth to the gravy.
Add oil to the kadhai and pour in the sesame seeds, cashew and ginger and garlic paste. Cook till raw taste and smell disappear. Add curd now and stir well until fully dissolved in the paste.
Add powder spices and cook till well amalgamated and raw taste and smell are no longer there.
Drop the semi cooked baingan into the gravy and add salt now. Stir well and add 1/2 cup of water now if needed. Cook for 10 minutes more and your Masala Baingan Restaurant Style is ready!
- Brinjal - 1 Large around 250 grams Cut into Bite Size Pieces
- Ginger and Garlic Paste - ½ Teaspoon
- Sesame Seeds - ½ Teaspoon
- Cashew Nuts (Can substitute with peanuts) - 10 to 12 Soaking in Warm Water
- Mustard Seeds - ¼th Teaspoon
- Cumin Powder - ¼th Teaspoon
- Coriander Powder - ¼th Teaspoon
- Kashmiri Chilli Powder - ¾th Teaspoon
- Turmeric Powder - ¼th Teaspoon
- Garam Masala Powder - ¼th Teaspoon
- Curd - ¼th Cup Thick and Beaten
- Salt - To Taste
- Sugar - ¼th Teaspoon
- Oil - 3 Tablespoons
- Make a fine paste of the Sesame Seeds, Cashew Nuts, Mustard Seeds, Ginger and Garlic and set aside.
- Place a non-stick kadhai on medium-high heat and add 2 tablespoons of Oil in it.
- Add the chopped baingan to the kadhai and sauté till golden brown. Remember we do not want to cook the brinjal all the way at this stage.
- Remove from the kadhai once the brinjal looks done and set aside.
- Add 1 tablespoon of oil to the kadhai and add the paste. Sauté till the raw smell and taste are gone completely. Do this on low flame or else this paste will burn.
- Add curd now and stir well.
- Add powdered spices now and cook until raw smell and taste are completely gone.
- You can add ¼th cup of water now to aid in the cooking process.
- Add salt now and stir into gravy.
- Once the oil begins to float on top of the gravy, drop in the semi cooked brinjal carefully and stir well.
- Add sugar now and stir carefully.
- Cook on low heat or medium-low heat for 10 minutes more and this fantastic recipe is ready!
This is exactly how the best restaurants in town make this awesome recipe. They probably go a bit overboard with the spices since restaurant food is supposed to have more zing than home cooked food. But if you stick to the spices mentioned in my recipe, you should be fine. After all, we do not want the delicate baingan taste to be lost completely.
Enjoy this dish with pulao or paratha or rumali roti! Do make this recipe and do let me know how it turns out for you! I am looking forward to your comments and feedback!