Recipes for eggplant

Spicy Baby Eggplant

(Baigan Masaledar)

For 2-4 people

  • 1 pound eggplants
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1/4-1/2 tsp red pepper
  • 1/2 tsp mango powder, or 1.5 tsp lemon juice
  • 1/2 tsp garam masala
  • 1 tsp Kosher salt
  • 2 tbsp light vegetable oil
  • 1/2 tsp cumin seeds
  • 1/8 tsp ground asafetida
  1. From eggplant, remove stem, quarter from stem end, to within 3/4" of the bottom.  Cover in water & soak for 15 min.  Drain & pat dry the outsides.
  2. Mix all spices and stuff the eggplants.  Press gently to reshape the eggplants.
  3. Heat oil medium-high in large frying pan for 10 min.  When oil is very hot, add cumin seeds, until dark brown, about 10 sec.  Add eggplants, stir for 10 sec and set heat to low.  Sprinkle any remaining stuffing mixture and fry, turning and tossing eggplants until coated with oil.  Increase heat to medium, fry eggplants until lightly browned, about 5 min.  Sprinkle 2-3 tbsp water over, reduce heat to very low, cover, cook about 20 min until tender.  Stir often but carefully to prevent burning.  Uncover, increase heat to medium-low, cooking until all moisture is gone and eggplants look fried and glazed, about 5-10 min.  Salt and serve.


Another similar recipe:
Baingan Masaledar- Eggplant Masala