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Shahi Baingan (Eggplant in Spicy tomato-almond sauce) Yum
Shahi Baingan (Eggplant in Spicy tomato-almond sauce)
Course main course
Cuisine hyderabadi
Prep Time
30 minutes

Cook Time
30 minutes
Servings
serving
Ingredients
  • 10 – 12 Eggplants – small Indian variety (make a ‘+’ on the rear end and leave them whole) (or 3 medium Japanese – chopped into 2″ pieces)
  • 1 Red onion – medium, chopped
  • 1 tsp Chili powder Red – (adjust as per taste)
  • 1 tsp Coriander Ground
  • ½ tsp Cumin Ground
  • ½ tsp Turmeric
  • 2 tbsp Almond butter – (if you don’t have this, soak 2tbsp almonds in warm water and then grind it to a smooth paste)
  • to taste Salt
  • 2 tbsps Cilantro – finely chopped
For Masala paste:
  • 1 Red onion – small, chopped
  • 4 ~ 5 cloves Garlic
  • 2 Ginger
  • 2 – 3 Plum Tomatoes – medium, chopped
Course main course
Cuisine hyderabadi
Prep Time 30 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 10 – 12 Eggplants – small Indian variety (make a ‘+’ on the rear end and leave them whole) (or 3 medium Japanese – chopped into 2″ pieces)
  • 1 Red onion – medium, chopped
  • 1 tsp Chili powder Red – (adjust as per taste)
  • 1 tsp Coriander Ground
  • ½ tsp Cumin Ground
  • ½ tsp Turmeric
  • 2 tbsp Almond butter – (if you don’t have this, soak 2tbsp almonds in warm water and then grind it to a smooth paste)
  • to taste Salt
  • 2 tbsps Cilantro – finely chopped
For Masala paste:
  • 1 Red onion – small, chopped
  • 4 ~ 5 cloves Garlic
  • 2 Ginger
  • 2 – 3 Plum Tomatoes – medium, chopped
Shahi Baingan (Eggplant in Spicy tomato-almond sauce)
Instructions
  1. Heat 2tsp oil in a saute pan and add all the ingredients for masala paste. Cook on medium flame until onions turn translucent and tomatoes are mushy. Cool for a little bit and then grind this to a smooth paste.
  2. Heat 2tbsp oil in a pan, add onions and cook until lightly browned around the edges. Add eggplants and cook covered until they start to get tender, about 10-12 minutes.
  3. Add chili powder, ground coriander, cumin, turmeric and cook for 1 minute.
  4. Next add the ground masala, almond butter and salt. Add water if the gravy seems too thick. Cover and cook for another 5-7 minutes until eggplants are completely cooked.
  5. Garnish with chopped cilantro and serve.
Recipe Notes

Lets check out what my fellow marathoners have cooked up today for BM# 31.

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