Eggplant in Coconut Milk Gravy (Baingan Masala Sabzi)
Delight in the rich, flavorful fusion of roasted peanuts, sesame seeds, and aromatic coconut milk gravy in this delectable Eggplant (Baingan) Masala Sabzi. With the tender eggplant absorbing all the spices and the creaminess of coconut milk, this dish is a perfect balance of textures and flavors, offering a satisfying, vegetarian side to any meal.
Cuisine: Indian
Course: Side Dish
Diet: Vegetarian
Ingredients
Ingredients for Stuffing (Filling for Eggplant):
| Ingredient | Quantity |
|---|---|
| Small Brinjal (Eggplant) | 10, cut into 1-inch long pieces |
| Roasted Peanuts (Moongphali) | 1/4 cup |
| Sesame Seeds (Til) | 1/4 cup |
| Turmeric Powder (Haldi) | 1/4 tsp |
| Asafoetida (Hing) | 1/4 tsp |
| Red Chilli Powder | 1/4 tsp |
| Ginger, grated | 1/4 tsp |
| Gram Flour (Besan) | 1 tbsp |
| Salt | To taste |
Ingredients for Gravy:
| Ingredient | Quantity |
|---|---|
| Homemade Tomato Puree | 1 cup |
| Coconut Milk | 1 cup |
| Cumin Seeds (Jeera) | 1 tsp |
| Ginger, finely chopped or grated | 1 tsp |
| Garlic, finely chopped | 1 tsp |
| Turmeric Powder (Haldi) | 1/2 tsp |
| Coriander Powder (Dhania) | 1/2 tsp |
| Cinnamon Powder (Dalchini) | 1/4 tsp |
| Jaggery | 1 tbsp |
| Red Chilli Powder | 1/2 tsp (optional) |
| Salt | To taste |
| Coriander (Dhania) Leaves | A few sprigs, freshly chopped |
| Oil | 1 tbsp |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~220 kcal (approx.) |
| Protein | 5 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 6 g |
| Fat | 15 g |
| Saturated Fat | 7 g |
| Sodium | 350 mg |
| Potassium | 450 mg |
| Vitamin A | 300 IU |
| Vitamin C | 7 mg |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Servings: 4
Instructions
Step 1: Prepare the Stuffing
- Begin by grinding together the roasted peanuts, sesame seeds, turmeric powder, asafoetida, red chili powder, grated ginger, and gram flour in a mini food processor. Process the mixture until smooth and well-combined. Set it aside for later use.
Step 2: Prepare the Eggplants
- Wash and dry the small eggplants (brinjal). Slit them crosswise, about halfway through, ensuring they remain whole but have enough space to stuff the filling. Stuff each slit with the prepared filling mixture.
Note: If small brinjals are unavailable, you can also use larger ones. In this case, simply add the stuffing directly into the gravy once the tomato puree is added, rather than stuffing the eggplants.
Step 3: Start Cooking the Gravy
- Heat oil in a heavy-bottomed pan, such as a cast-iron casserole, which helps in even cooking. Add the cumin seeds to the hot oil and let them crackle.
- Once the cumin seeds crackle, add the finely chopped ginger and garlic to the pan. Sauté them until they become fragrant and lightly golden.
Step 4: Add Tomatoes and Spices
- Add the homemade tomato puree to the pan along with the turmeric powder, coriander powder, cinnamon powder, salt, and red chili powder (if you prefer extra heat). Stir the mixture well, allowing the spices to meld into the tomato puree.
Step 5: Incorporate the Stuffed Eggplants
- Gently place the stuffed brinjal pieces into the pan. Pour about 1/4 cup of water over the stuffed brinjals to help them cook evenly.
- Reduce the heat to low, cover, and let the mixture simmer for about 30 minutes. Stir occasionally, taking care not to split the eggplants. The eggplants should become tender but not fall apart.
Step 6: Add Coconut Milk and Final Simmer
- Once the eggplants are nearly tender, stir in the coconut milk and allow the gravy to simmer for another 10 minutes. This will give the coconut milk time to infuse its richness into the dish, creating a creamy texture. Check the eggplants for tenderness by inserting a toothpick — they should be soft and yield easily.
Step 7: Garnish and Serve
- Turn off the heat and stir in freshly chopped coriander leaves for a burst of freshness and color. Let the dish rest for about 5 minutes before serving, allowing the flavors to settle.
Serving Suggestions
- Serve Eggplant in Coconut Milk Gravy (Baingan Masala Sabzi) hot with steaming phulkas, soft puri, or fragrant pulav. This dish also pairs beautifully with plain rice or any type of Indian bread.
Tip: The coconut milk gives the gravy a delightful creamy texture, making it a comforting dish for any occasion. The subtle sweetness from jaggery and the earthy taste of peanuts and sesame seeds blend perfectly with the spiced eggplant, offering a satisfying and nutritious vegetarian meal.
Cooking Tips
-
Choosing the Right Eggplant: If you can, opt for small eggplants, as they absorb flavors better and cook more evenly. However, larger eggplants can be used, and the filling can be added directly into the gravy.
-
Adjusting Spice Levels: The amount of red chili powder can be adjusted to your preferred spice level. If you like it spicier, you can add more chili powder or even a pinch of chili flakes for an extra kick.
-
Storing Leftovers: Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on low heat before serving.
Enjoy this rich and flavorful Eggplant in Coconut Milk Gravy, perfect for bringing the taste of India into your kitchen, especially for festive occasions or a comforting weeknight meal.
