Maayeka

Traditional Indian Vegetarian and Vegan Recipes

You are here: Home / Sabzi and Curries / Amritsari Masala Baigan Recipe, Masala Baigan Recipe

Amritsari Masala Baigan Recipe, Masala Baigan Recipe

by 17 Comments

Jump to Recipe Print Recipe

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

Amritsari masala baigan 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. First the tomato and the spice mix is added in the tadka and stir fried. Then the brinjals are added in the prepared masala nd sauted 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 masala baigan with rice, biryani or roti parathas.

I have also posted these delicious recipes of-

 

★ Have you tried this recipe? Click on the stars ★ in the recipe card to let us know your feedback!  If you tried it then You can also click the recipe pic and share on Instagram with hashtag #maayeka

You can also follow me on Pinterest , Facebook ,Twitter,    Instagram and You Tube for more delicious recipes and updates

Print Recipe
3.25 from 4 votes

Amritsari Masala Baigan

Baby brinjals cooked in tamarind and spice gravy
Prep Time10 mins
Cook Time15 mins
Total Time25 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

Related Recipes

Comments

  2. Ruhi Saxena says

    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?

    Reply

  4. Ruchi says

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

    Reply

  5. Anonymous says

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

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating