Baingan Masala Recipe | Eggplant Masala Curry

baigan masala recipe

Baingan Masala Recipe: A recipe for stuffed baingan, which is stuffed with peanuts and coconut masala and then cooked in a tomato and onion sauce. It is a very popular eggplant recipe that goes well with roti, naan, chapathi, and even jeer rice.

Baingan masala curry is an excellent vegetarian main dish or side dish for any Indian meal. Onion, garlic, ginger, and spice dominate the flavour profile. And that delectable restaurant-style sauce. This is a seriously delicious vegetable curry.

Masala baingan. Curry with eggplant. Brinjal bhaji is a type of vegetable bhaji. Curry with aubergine It goes by a variety of names. It makes no difference what you call it. It will undoubtedly satisfy.

This is one of the best brinjal curry recipes. This curry is also known as “masala baingan” or “vankaya masala,” and different regions use different terms to describe the same recipe, which is also made with some slight variations.

Brinjal is known as “baingan” in Hindi and “vankaya” in Telugu, and it is known by different names in different states of India. These are also referred to as “eggplant.”This wonderful vegetable is used in a variety of ways, including gravy recipes, curry recipes, bath recipes, sambar recipes, pakoda recipes, baingan fry recipes, and so on.

I have used coconuts, peanuts and sesame seeds and this masala is a very good base for korma recipes or fish curry recipes. The main ingredients that give a pleasant aroma to the gravy dish are coriander powder and cumin powder which act as the main flavorful ingredients to the whole baingan masala.

All the ingredients are individually roasted and the main aroma that comes out in the dish is because of the combination of all the spices cooked together and every tamarind based eggplant gravy tastes best with coriander powder and cumin seeds powder.

Brinjal masala is a popular north Indian curry recipe that is usually stuffed with peanut and coconut masala. Later, the stuffed eggplant is cooked in a thick curry sauce, which combines with the brinjal stuffing to create a flavorful curry. This restaurant-style brinjal curry is ideal for dinner and lunch parties, as well as potlucks.

Personally, I prefer the eggplant masala recipe without the creamy sauce, but if you prefer, you are welcome to add and experiment.

In addition, some helpful hints and suggestions for a delicious baingan masala recipe. First and foremost, I strongly advise using small and tender eggplant or brinjal for this recipe. Also, make sure to cut the brinjal without tearing it apart because it helps the masala hold together. Reduce the amount of chilli powder if you don’t want the curry to be spicy. Finally, cook the brinjal on low heat; otherwise, the eggplant may burn and remain uncooked from the inside.

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Baingan Masala Recipe Card:

baigan masala recipe

Baingan Masala Recipe

Baingan masala is a delicious masala gravy made with masala ingredients like coconut, peanuts, and sesame seeds cooked in stir-fried brinjals. This is a mouth-watering masala gravy with a good base of gravy cooked with brinjals that infuses all the flavours into the eggplant with a yummy taste.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course curry
Cuisine Indian
Servings 6 servings


  • 6  small sized purple brinjal / baingan / eggplant
  • 3 tbsp  oil
  • 1/2 tsp  mustard seeds / rai
  • 1/4 tsp  methi / fenugreek seeds
  • few curry leaves
  • 1 onion  (finely chopped)
  • 1 cup  tamarind water
  • 1/2 tsp  jaggery / gud   (optional)
  • 2 tbsp  coriander leaves (finely chopped) (finely chopped)

To Make Onion-Tomato Paste, Combine The Following Ingredients:

  • 2 tsp  oil
  • 1 onion  (thinly sliced)
  • 1 tsp  ginger garlic paste / adrak lasun paste
  • 1/2 tsp  turmeric powder / haldi
  • 1 tomato  (finely chopped)
  • 1 tsp  coriander powder / daniya powder
  • 1/4 tsp cumin powder / jeera powder
  • 1 tsp  kashmiri red chili powder / lal mirch powder
  • 1/2 tsp  garam masala powder
  • salt to taste

As Stuffing:

  • 2 tbsp  sesame seeds / til
  • 1/2 cup  coconut   (fresh / desiccated / dry)
  • 1/4 cup  peanuts / groundnuts (roasted & peeled) (roasted & peeled)
  • 1 tsp  kashmiri red chili powder / lal mirch powder
  • salt to taste


Recipe For Chopping Brinjal:

  • To begin, take a small and tender brinjal and cut an x at the bottom.
  • Make certain there are no worms in it.
  • Soak them in water as well to keep them from browning and to reduce bitterness.

Recipe For Onion Tomato Paste:

  • First, sauté the onions in 2 tablespoons of oil until they change colour.
  • Continue to sauté after adding 1 tsp of ginger-garlic paste.
  • Also, add the tomatoes and cook until they are soft and mushy.
  • Add 1/2 teaspoon turmeric, 1 teaspoon coriander powder, 1/4 teaspoon cumin powder, 1 teaspoon chilli powder, 1/2 teaspoon garam masala powder, and salt to taste.
  • Cook for a minute on low heat.
  • Once completely cooled, transfer to a blender.
  • and puree to a smooth paste without adding any additional water set aside

Recipe For Brinjal Stuffing:

  • First, dry roast 2 tbsp sesame seeds until slightly golden.
  • Continue to sauté on low heat with 1/2 cup coconut.
  • Also add 1/4 cup roasted peanuts, 1 teaspoon chilli powder, and salt
  • 1 minute in a skillet
  • without adding any water, and blend to a coarse powder

Recipe For Preparing Baingan Masala:

  • First, stuff the brinjal as much as possible with the prepared stuffing.
  • And cook on medium heat with 3 tbsp oil
  • Simmer for 2-4 minutes, covered.
  • Turn around and cook once more covered for an additional 2 minutes
  • Cook the brinjal until it is half cooked.
  • Moreover, remove and set aside.
  • Add mustard seeds, methi, and curry leaves to the same kadai.
  • Allow for sputtering
  • Sauté the finely chopped onions for a few minutes more.
  • Continue to sauté after adding the prepared onion-tomato paste.
  • Continue to cook until the paste thickens and the oil separates from the mixture.
  • Additionally, arrange the stuffed and fried brinjals
  • And pour in the tamarind water To make tamarind water, soak a small ball-sized tamarind in 1 cup warm water for 30 minutes and squeeze thoroughly.
  • To enhance the flavour, add a piece of jaggery.
  • Gently combine baingan without breaking it up.
  • Simmer for 5 minutes, covered.
  • Stir occasionally to prevent the masala and brinjal from burning.
  • also cover and cook until the brinjal is completely cooked
  • Finally, serve baingan masala or brinjal masala with chapathi or roti.
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  • To baingan, use small and tender brinjal for easy and consistent cooking.
  • Lastly, adjust the spiciness to your preference.
  • Adding jaggery is optional, but it improves the flavour.
  • I cut the brinjals into + shapes like in bharwa baingan and added them to the curry, but another way to use brinjals in masala baingan is to remove the stalk of the brinjal, cut the brinjal into two halves, and then stir fry after adding them to the oil.
  • If you need to make this curry quickly, pressure cook it for 2 whistles on medium heat after adding all of the ingredients. This aids in the speeding up of the curry’s cooking process.
  • Finally, because baingan masala or brinjal masala absorbs masala well, they taste great the next day.


What are the main components of brinjal curry?

What are the main ingredients in Brinjal curry? Brinjal, garlic cloves, onion, tamarind water, Thai green curry paste (if making a Thai version), garam masala powder, oil, water, and salt are the main ingredients in this Brinjal curry recipe

What exactly is baingan English?

Baingan (eggplant) is a Hindi word that means “eggplant.” Brinjal and aubergine are other names for this vegetable. It is a fruit that is commonly used in Indian cuisine.

Why is brinjal referred to as eggplant?

Brinjal is a member of the Solanaceae family, also known as nightshades, and is related to potatoes, tomatoes, and bell peppers. They hang from vines and some varieties resemble eggs, hence the name “Eggplants.”

Is brinjal a fruit or a vegetable?

While eggplant is commonly regarded as a vegetable, it is actually a fruit. The eggplant, aubergine, melongene, brinjal, or guinea squash is a Solanaceae plant. Eggplant is grown for its fleshy, egg-shaped fruit, which is eaten as a cooked vegetable. Some people even call it a berry.

Is brinjal beneficial to one’s health?

Eggplant is a high-fiber, low-calorie food high in nutrients with numerous potential health benefits. Eggplants are a simple and delicious addition to any healthy diet, from lowering the risk of heart disease to assisting with blood sugar control and weight loss.

What’s the distinction between brinjal and eggplant?

The key distinction is that brinjal and eggplant are two different words that refer to the same fruit. Eggplant/Brinjal is a Solanales order and Solanum genus plant. Brinjal is a less common term used in countries such as India, whereas Eggplant is used in the United States.

Why do Indians call brinjal brinjal?

It was previously known as brinjal in India, a word derived from the same Arabic source as British aubergine but filtered through Portuguese (the current term among English speakers in India is either the Hindi baingan, or aubergine).

Does brinjal have any effect on the brain?

Eggplants are high in phytonutrients, which are natural chemicals that have been shown to improve mental health. This advantage stems from increased blood flow throughout the body and into the brain. Phytonutrients improve memory by increasing blood flow to the brain and stimulating the development of neural pathways.

Is it okay to eat brinjal at night?

Yes, eggplant is tasty and versatile, but it also has a stimulating effect. “Eggplants contain high levels of the amino acid tyramine, which causes high levels of norepinephrine, a stimulant that can delay sleep,” explains Nate Watson, MD, MS, a SleepScore Labs advisory board member.

Is nicotine present in brinjal?

Eggplant seeds (of which there are many) contain nicotinoid alkaloids, which are responsible for the purple berry’s slightly bitter taste. The nicotine concentration in eggplant is approximately 100 nanograms per gramme, compared to 2 milligrammes of nicotine per cigarette.

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