Brinjal gravy or baingan masala  is a very tasty recipe made with small brinjals and spices.  This delicious and tangy dish goes well with rotis or vegetable pulao and tastes good with rice too.  This recipe is very easy to make too as it can be prepared in just half an hour time.  In this recipe, I have used small brinjals which are more tender as they cook faster and get easily absorbed in the gravy.

This dish is cooked in south Indian style by using coconut and peanuts which gives an authentic taste to the vegetable.  The gravy turns out to be more creamier and thicker when coconut and peanuts are used.  Also the combination of coconut and peanuts gives a very good taste to the gravy.  You can also add jaggery or sugar as it gives a nice sweet flavor to the dish.

HOW TO MAKE OR PREPARE BAINGAN MASALA OR BAINGAN GRAVY RECIPE

Heat a kadai on medium flame without oil.  Add the ingredients – coriander seeds, cumin seeds, peanuts, sesame seeds, fennel seeds, cinnamon stick, cloves and cardamoms.  Dry roast all the ingredients till they give a nice aroma.  Then switch off the flame.

Once cooled down completely, take the roasted ingredients to a mixer grinder. Add the coconut and coriander leaves.

Add little water and grind to a smooth paste.  Keep it aside.  Heat 2 tablespoons of oil in a small pressure cooker.  Once the oil becomes hot,  add the chopped onions and saute till they become translucent.

Then add the chopped tomatoes and mix well.  Add the ground masala and give a good stir.  Add salt and mix well again.

Add little water as required and give a good mix.  Add coriander powder, turmeric powder, red chilli powder and garam masala.

Mix everything well.  Add the slit brinjals  to the grave and give a good mix.

Mix everything well.  Add little water and adjust the consistency of the gravy as per your taste and requirement.

Cover the pressure cooker with its lid and pressure cook for 3 whistles.  Once cooled down, open the lid and add chopped coriander leaves and mix well.

Serve the delicious brinjal gravy with rotis or as a side dish to rice.

NOTES/TIPS

Always use small brinjals for good taste and uniform cooking.

Do not skip peanuts and is it gives a nice flavour to the dish.

Brinjal gravy stays good for a day or two when stored in the refrigerator.

Adjust spices according to your taste.