Aubergine, as we call it here in the UK, is also known as eggplant or brinjal elsewhere. Baingan, as referred to in Hindi comes in a variety of shapes and sizes. Purple, white, and light green are widely sold in fresh vegetarian markets across the country. From lime size round to long and slender shape, aubergines come in a variety of shapes. Its soft flesh absorbs the spices when cooked in oil and produces a very flavorful Tikka Baingan Masala curry to enjoy with rice.

The most common way aubergine is cooked in South India is slitting it into quarters and stuffing it with indulging ingredients like sesame and poppy seeds paste mix with exotic spices. The only requirement is to use small size aubergines. Tikka Baingan masala is a very tasty curry recipe prepared with plenty of good oils and spices making this dish a luxury one. It’s truly irresistible when accompanied with rice or naan.

Aubergine Curry2Night

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Let's cook Tikka Baingan Masala...

  • 1/2 kg brinjal (small size)
    3-4 onions (cut in big pieces)
    2 tbsp of grated coconut (dried)
    1 whole garlic
    2 tbsp chilli powder
    1 tsp turmeric powder
    salt to taste
    small lump of tamarind
    1 tbsp garam masala powder
    1 tsp jeera

1. Take all the ingredients grind it at once in mixer, do not add water
2. Add 2 tbsp of oil in a pan and heat it, put the mixture in the pan
3. Fry the mixture properly. Take off the pan from the stove and let it cool
4. Take the Aubergine slit it in 4, fill the mixture in the Aubergine
5. Pour 2 - 3 tbsp of oil in kadai, heat it and then put the stuffed Aubergine, cook it
6. Add a little water to the brinjal. Put small piece of jaggery to taste if required
7. Let it cook for 15-20 minutes
Your tikka baingan masala is ready

As mentioned in the ingredients, using small size makes this Baingan Masala easy to cook and tastes far better.

Adding a small piece of jaggery to stuffing paste results addictive flavour.

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