Egg plant (baigan /brinjal) in tomato gravy

Servings: 4
Preparation time: 10 minutes.
Frying time: 5 minutes.
Cooking time: 17 minutes.
Total time: 32 minutes.

One evening I invited my friend’s family for dinner, when she entered the house I was busy to cook this recipe. The wafting aroma of this brinjal/baigan (eggplant) recipe she noticed and came directly into kitchen and expressed that it was very tempting, in fact it is amazing and appealing. So, here is the recipe…

“Egg plant (baigan /brinjal) in tomato gravy” is a comforting and flavorful vegetarian dish where tender eggplant (baingan) pieces are simmered in a rich, tangy, and mildly spiced tomato-based sauce. The soft texture of eggplant absorbs the flavors of onion, ginger, and aromatic spices, while the tomatoes lend a natural sweetness and sharpness to the gravy.

This dish is versatile; light enough to be enjoyed with Chapati or Paratha for a simple meal, yet hearty enough to pair with Rice or Pulao for a satisfying lunch or dinner.

Ingredients:

Baigan (brinjal): 300 gm
Onion: 1 no. (Medium size)
Fresh ginger: 2” pieces
Coriander leaves: 50 gm
Cumin seed: ½ teaspoon
Coriander powder: 1 teaspoon
Chilli powder: 1 teaspoon
Turmeric powder: 1 teaspoon
Mustard seed: half teaspoon
Salt: 1 teaspoon (as per your taste)
Mustard Oil/any cooking oil: 4 table spoon
Tomato: 4-5 no. (Medium)

Preparation:

Wash the brinjal, and trim the end, carefully cut the brinjal into length wise so that it joined with one end and put it in a bowl filled with water (otherwise it will turn dark brown as it contains lots of iron).
Cut the coriander leaves, ginger into small pieces; Chop the each tomato into 8 pieces.

Method:

Take a nonstick fry pan, Put oil in it, Heat oil till smoke begins to come, Place the brinjal, Cover and cook on high flame till it gets tender(stir occasionally) about 5 minutes. Remove from pan, keep aside.
Add cumin and mustard seed into the pan, let it sputter for few seconds’ add chopped onion, stir fry till it become translucent
Add tomato and ginger, and fry it till it gets messy appearance, add salt, coriander powder, turmeric powder and chilli powder stir it and cook on lower flame for few seconds, add fried eggplant, cover it and cook on lower flame for 3-5 minutes.
Add Garam Masala Powder and fresh coriander leaves, put off the flame.
Egg plant (baigan /brinjal) in tomato gravy is ready to serve, serve with Dost Paratha/ Roti or with any main course.