A super easy and quick recipe for Baingan Masala Curry made with small purple eggplants, spices, and a rich tomato purée base. Ideal to be served with paratha, naan, or rice.
1: Cut all eggplants.
2: In a pan, add oil, cumin seeds, fennel seeds, and asafetida. Allow them to splutter.
3: Add onions and ginger garlic paste, sauté well.
4: Add dry spices, salt, turmeric powder, coriander powder, red chili powder, and mango powder. Mix everything.
5: Add the tomato purée and crushed peanuts. Cook until oil separates.
6: Place the eggplants and add water. Mix everything well, cover and cook.
7: Stir occasionally and cook until the eggplants are cooked completely.
8: Once done, add garam masala and kasoori methi.
9: Garnish with coriander leaves and serve with paratha, naan, or rice.
