Jharkhandi Eggplant Masala (jharkhandi Baingan Masala)
Jharkhandi Eggplant Masala, also known as Jharkhandi Baingan Masala, is a flavorful and aromatic dish from the Jharkhandi Cuisine. This vegetarian dish is made with eggplant and a blend of spices that create a rich and satisfying flavor.
Ingredients
- 2 large eggplants, diced
- 2 onions, finely chopped
- 3 tomatoes, pureed
- 2 green chilies, slit
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1/2 teaspoon red chili powder
- Salt to taste
- 2 tablespoons oil
- Fresh cilantro for garnish
Instructions
- Heat oil in a pan and add cumin seeds. Once they splutter, add the chopped onions and sauté until golden brown.
- Add the ginger-garlic paste and green chilies, and sauté for a few minutes.
- Now, add the diced eggplants and cook until they are slightly tender.
- Next, add the pureed tomatoes, turmeric powder, coriander powder, red chili powder, garam masala, and salt. Mix well and cook for 10-15 minutes until the eggplants are fully cooked and the masala is fragrant.
- Garnish with fresh cilantro and serve hot with rice or roti.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 180 per serving
- Carbohydrates
- 20g
- Protein
- 4g
- Fat
- 10g
Supplies
Large pan Spatula Chopping board Knife
Tools
Pan Stove
Serving suggestions
Serve the Jharkhandi Eggplant Masala with steamed rice or roti for a complete and satisfying meal.
Tips & tricks
For a spicier version, increase the amount of red chili powder or add a pinch of cayenne pepper.
Cost
$10