Brinjal Tomato Vegetable - Brinjal / Eggplant Masala Recipe

Step 1: To begin making the Baingan Tamatar Sabzi/ Baingan Masala Recipe, we will first cook the baingan (eggplant) separately

Step 2: Add in the cut baingan wedges into the oil, sprinkle some salt and stir to combine the salt in

Step 3: Cover the pan and cook the baingan on low to medium heat until it is partially cooked

Step 4: When the pan is covered, it develops steam that will help the baingan to cook without any water

Step 5: Once the baingan is partially cooked, uncover the pan and roast the baingan until it is fully cooked

Step 6: We open it at a stage when it is partially cooked, as we dont want the baingan to get mushy, you want it to remain firm, yet cooked

Step 7: So it is important to cook it without the lid in the second half

Step 8: Once you feel the baingan is cooked well, turn off the heat

Step 9: Transfer the baingan to a bowl and keep aside and we will make the masala for the baingan tamatar sabzi

Step 10: Into the same pan we cooked the baingan, heat a teaspoon of ghee or oil; add in the onion and garlic and saute until the onions soften

Step 11: Add in the chopped tomatoes and saute until the tomatoes become mushy and soft

Step 12: Once the tomatoes soften, add the remaining masala ingredients like turmeric powder, coriander powder, garam masala powder, salt and red chilli powder to taste

Step 13: Stir all the baingan masala ingredients with the tomato and give it a brisk stir on high heat

Step 14: Add in the roasted eggplants and cover the pan, turn the heat to low and allow the baingan to simmer in the tomato masala for about 5 minutes

Step 15: Check the salt and adjust to suit your taste

Step 16: After 5 minutes, turn off the heat and stir in the freshly chopped coriander leaves and transfer the Baingan Tamatar Sabzi/ Baingan Masala Recipe to a serving bowl

Step 17: Serve the Baingan Tamatar Sabzi/ Baingan Masala along with Phulka's and Carrot Salad for a quick weeknight dinner