Masala Baingan (Sautéed Spicy Eggplant)
A delicious, nutritious way to enjoy eggplant!
Ingredients
- 2 large long eggplants (or large oblong one. Wash and dice into one-inch cubes, unpeeled.)
- 1 tbsp fresh ginger (chopped, skin removed)
- ½ large onion (semi-finely diced)
- 2 large tomatoes (diced)
- ½ tsp tumeric powder
- chili powder (to taste or 1 green Serrano chili, finely diced)
- 4 tbsp cooking oil
- salt (to taste)
- 2 tbsp fresh cilantro, finely diced, for garnish
Instructions
- Heat oil in a wok or deep skillet over medium heat. Add chopped ginger and sauté for 30 seconds.
- Add onions and sauté for another 4 minutes until soft and starting to turn brown at the edges.
- Now add the spice powders and stir for 30 seconds to stir-fry the masala.
- Add the chopped eggplant. Stir a few times to mix the masala and the eggplant, then add the tomatoes.
- Cover and cook for about 5 minutes until the eggplants are tender. Uncover and cook on semi-low until the moisture evaporates and the oil starts to separate. Approximately 10-15 minutes.
- Be sure to stir a few times while cooking so your eggplant does not stick to the pan and burn. The eggplant should be soft, but not mushy.
- Add half the cilantro and stir to mix it in. Transfer to a serving dish and garnish with the rest of the cilantro.
Notes
In an Indian meal, vegetables are usually served with dal or a meat/poultry dish or both. You can have them with roti or rice. I just use them in a wrap sometimes when I want a light meal or not feel like cooking a full meal!