Baingan Musallam Recipe (Mughlai Style Eggplant Simmered in Rich Tomato Curry)
Baingan Musallam is a delectable Hyderabadi dish that features tender wedges of eggplant (baingan) cooked in a rich, aromatic tomato curry. Infused with a variety of spices and finished with a dollop of fresh cream, this dish is a perfect blend of flavors that is sure to please your taste buds. Serve it with flavorful Vegetable Yakhni Pulao and cooling Burani Raita for a complete and satisfying meal, especially for special occasions and dinner parties.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Brinjal (Baingan / Eggplant) | 1, cut into wedges |
| Homemade tomato puree | 1 cup |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Coriander powder (Dhania) | 1 teaspoon |
| Garam masala powder | 1/2 teaspoon |
| Bay leaf (Tej Patta) | 1, torn in half |
| Red chili powder | 1 teaspoon |
| Fresh cream | 1 tablespoon |
| Raisins | 1 tablespoon |
| Fresh coriander leaves (Dhania) | A small bunch, finely chopped |
| Salt | To taste |
| Sunflower oil | For cooking |
| Onion | 1, roughly chopped |
| Garlic | 3 cloves |
| Ginger | 1-inch piece |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~180 kcal |
| Protein | ~2g |
| Carbohydrates | ~18g |
| Fiber | ~6g |
| Fat | ~12g |
| Sodium | ~250 mg |
| Cholesterol | ~0 mg |
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Cuisine: Hyderabadi
Course: Lunch
Diet: Vegetarian
Instructions:
-
Prep the Ingredients:
Begin by preparing all the necessary ingredients. First, make the tomato puree and set it aside. Then, grind the ginger, garlic, and onion into a fine paste. Keep it ready for later use. -
-
Cook the Eggplant:
Heat 1 tablespoon of sunflower oil in a heavy-bottomed pan or kadai over medium heat. Add the eggplant wedges to the pan, sprinkle some salt, and cook the eggplant until it’s tender. Cover the pan with a lid to help the eggplant cook faster by trapping the steam. Once the eggplant is soft and fully cooked, remove it from the pan and set it aside. -
Prepare the Curry:
In the same pan, add the prepared onion, garlic, and ginger paste. Sauté on medium heat until the raw smell disappears, and the paste turns golden brown. -
Add the Spices:
Now, add the turmeric powder, coriander powder, garam masala powder, and red chili powder to the pan. Stir well to combine the spices with the sautéed onion paste. Cook this mixture for about 1-2 minutes until the spices release their aroma. -
Add the Tomato Puree:
Pour the homemade tomato puree into the pan and cook it along with the spices for 3-4 minutes, allowing the mixture to come to a brisk boil. This will help the tomato flavors integrate well with the spices. -
Combine the Ingredients:
Add the roasted eggplant wedges back into the pan. Stir gently to coat the eggplant pieces in the flavorful curry. Next, stir in the raisins, fresh cream, and let the dish simmer on low heat for about 5 minutes. This allows the masalas to fully incorporate into the eggplant and the cream to make the curry rich and smooth. -
Adjust the Seasoning:
Taste the curry and adjust the salt and spices according to your preference. If you desire more richness, feel free to add a bit more cream. -
Garnish and Serve:
Finally, stir in the freshly chopped coriander leaves to add a touch of freshness. Serve the Baingan Musallam hot, ideally with Vegetable Yakhni Pulao and Burani Raita for a truly indulgent Hyderabadi meal.
Tips for the Perfect Baingan Musallam:
- Roast the Baingan Properly: Ensure that the eggplant wedges are cooked thoroughly in the pan so that they have a soft texture and absorb the curry flavors well.
- Use Homemade Tomato Puree: Using fresh, homemade tomato puree enhances the flavor and richness of the curry, giving it a more authentic taste.
- Adjust Spices: The beauty of this dish lies in its ability to be adjusted according to your spice tolerance. Feel free to modify the amount of red chili powder and garam masala to suit your taste.
- Cream for Richness: Adding cream gives the curry a luscious, smooth texture. If you’re looking for a lighter version, you can reduce the amount of cream, but keep it in moderation for that indulgent Mughlai flavor.
Baingan Musallam is a delicious, indulgent dish that brings the rich, aromatic flavors of Mughlai cuisine to your table. Whether you’re hosting a dinner party or just craving a comforting meal, this recipe is sure to impress!
