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You are here: Home / Sabzi and Curries / Amritsari Masala Baingan I Masala Baingan Recipe

Amritsari Masala Baingan I Masala Baingan Recipe

2012-10-09 by Anjana Chaturvedi

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Amritsari masala baingan-Spicy and delicious brinjals a speciality of Amritsar-Punjab(India)

Amritsari masala baingan is a very nice tangy delicious recipe made with baby brinjals. I have made it in the pressure cooker but you can also make it in a kadhai or pan. To make amritsari masala baingan First the tomato and the spice mix is added in the tadka and stir fried. Then the brinjals are added in the prepared masala and saute for few minutes.

Now add some water and pressure cook for a minute on high heat. Open the cooker when pressure cool down add tamarind pulp and give a boil, Serve your delicious Amritsari masala baingan with rice, biryani or roti parathas.

I have also posted these delicious recipes of-

  • Kashmiri Doodhi Yakhni, 
  • Lauki mangodi Ki Sabzi
  •  Lauki ka raita 
  • Bharwa  Karela
  • Khatta Meetha Kaddu
  • Lauki chana daal.  

 

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Print Recipe
3.25 from 4 votes

Amritsari Masala Baigan

Baby brinjals cooked in tamarind and spice gravy
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: lunch recipe, Side Dish
Cuisine: North Indian Cuisine
Keyword: masala baigan
Servings: 4 people
Author: Anjana Chaturvedi

Ingredients

  • 350 grams Baby Brinjal / Baby Eggplant / Chhote Baingan (15)
  • 1 Tomatoes / Tamatar
  • 8 Curry Leaves
  • 1 tsp Ginger / Adrak grated
  • 2 tsp Tamarind / Imli paste
  • 2 tsp Sugar / Chini
  • 4 tbsp Cooking Oil
  • 1 tsp Mustard Seeds / Rai
  • a pinch Nigella Seeds / Kalonji
  • 3/4 cup Water / Paani

Spice to mix

  • 1 tsp Fennel Seeds / Saunf
  • 2 tbsp Coconut, Dessicated
  • 2 tbsp Coriander Powder / Dhaniya Powder
  • a pinch Carom Seeds / Ajwain
  • 1.5 tbsp Red Chilli powder / Laal mirch powder
  • 1.5 tsp Mango Powder / Amchoor Powder
  • 1 tsp Turmeric Powder / Haldi Powder
  • 1 tsp Garam Masala Powder
  • 1 tsp Salt / Namak

Instructions

  • Wash and make 4 slits in the brinjals( +), keeping the steam and the brinjal intact .
  • In a bowl mix all the spices listed in - Spice to mix(A)
  • Heat oil in a pressure cooker and add mustard seeds ,when they start crackling add kalonji and grated ginger.
  • Saute and add chopped tomato,stir for a minute and add the spice mixture(A).
  • Stir for 30 seconds and then add brinjals and salt ,saute for a minute.
  • Add 1 cup water,mix well,and pressure cook on medium flame for 1 whistle.
  • Open the cooker as soon as it cool down.
  • Add tamarind pulp and sugar and cook for 1 minute on medium flame.
  • Add fresh coriander and serve.

Notes

If you don't want to use nigella seeds (kalonji)and ajwain, then use cumin seeds instead.
Serving suggestions-best ith chapati,daal and rice

Filed Under: Dry Curry/Stir fry /side dish, Punjabi Cuisine, Sabzi and Curries, Travel food Tagged With: Bharwa baigan, Brinjal, brinjal curry, Indian Curries, Indian curry, Jain food, masala baingan, No onion garlic recipe, Punjabi Cuisine, sattvik recipe, stuffed baingan, Stuffed vegetables, Subzis and curries, vegetarian

« Aloo Gobhi Sabji I How To make Aloo Gobhi
Mughlai Vegetable Korma Recipe I Vegetable Korma Recipe »

Comments

  1. Neeta says

    2016-06-20 at

    Delicious. Thank you for the recipe.

  2. Ruhi Saxena says

    2015-05-14 at

    I tried it as yesterday's dinner. It was simple and tasty. I guess tamarind pulp quantity should be reduced or eliminated as at the end..the tangy flavour of tamarind was overpowering the entire spices added. Can u comment on this mam?

  3. Shoppal says

    2015-02-03 at

    This is my first time visit at here and i am genuinely pleasant to read all at
    single place.

  4. Ruchi says

    2014-05-27 at

    Made this the other day and it turned out to be so simple and super tasty. Thanks much.

  5. Anonymous says

    2013-02-20 at

    what about the curry leaves…u havent mentioned what to do about it.

  6. Minnie@thelady8home says

    2012-10-09 at

    Fabulous recipe. I love making baingan in different forms. Bookmarking this :)I must make this.

  7. Mina Joshi says

    2012-10-09 at

    The baigan looks delicious.

  8. Vimitha Anand says

    2012-10-09 at

    Nice and yummy preparation

  9. ANU says

    2012-10-09 at

    awesome and inviting!
    B-O-O-O-O Halloween

    Event Oct 5th to Nov 5th
    SYF&HWS – Cook with Spices

    South Indian Cooking

    (SIC) Series

  10. DivyaGCP says

    2012-10-09 at

    Looks so flavorful and delicious..
    Am drooling here..

  11. Prathima Rao says

    2012-10-09 at

    Tempting & delicious..Easy to make too!!
    Prathima Rao
    Prats Corner

  12. divya says

    2012-10-09 at

    Absolutely divine. Awesome clicks dear.

  13. Beena.stephy says

    2012-10-09 at

    woow mouthwatering will try soon

  14. PT says

    2012-10-09 at

    wow.. finger-licking curry..

  15. Satya says

    2012-10-09 at

    very tempting dish …my hubbs favorite vegetable ,will surely try this..

    Super Yummy Recipes

  16. Kaveri Venkatesh says

    2012-10-09 at

    That Looks really yum!

  17. Ansh says

    2012-10-09 at

    Wow.. Delicious looking baigan. They will go so well with hot rotis.

3.25 from 4 votes (4 ratings without comment)

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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