Masala Brinjals

This classic Indian dish features tender small eggplants stuffed with a fragrant blend of cumin, turmeric, and garam masala. The vegetables are gently simmered in a rich, savory sauce made from fresh tomatoes and onions, creating a perfect balance of earthy and spicy flavors. The addition of crushed pomegranate seeds adds a delightful pop of tartness and texture. Ideal as a side dish with rice or flatbreads, this recipe brings authentic home-style warmth to any meal. It is naturally vegan and packed with aromatic spices that will excite your palate.

Cuisine: Indian

Courses: Main Courses

Difficulty: Intermediate

Servings: 1

Calories: 99.2

Dietary: Gluten-free, Vegetarian

Description

This classic Indian dish features tender small eggplants stuffed with a fragrant blend of cumin, turmeric, and garam masala. The vegetables are gently simmered in a rich, savory sauce made from fresh tomatoes and onions, creating a perfect balance of earthy and spicy flavors. The addition of crushed pomegranate seeds adds a delightful pop of tartness and texture. Ideal as a side dish with rice or flatbreads, this recipe brings authentic home-style warmth to any meal. It is naturally vegan and packed with aromatic spices that will excite your palate.

Ingredients

250 gram Small brinjals (eggplants)
1 teaspoon Ground cumin seeds
1 teaspoon Crushed pomegranate seeds
1/2 teaspoon Turmeric powder
1/2 teaspoon Garam masala
2 tablespoon Ghee or oil
2 lg Tomatoes; blanched & sliced
1 lg Onion; minced
1 Inch piece of ginger

Directions

1
Wash the small brinjals and prick them all over with a fork to prevent bursting during cooking.
2
Heat ghee or oil in a deep pan or kadai over medium heat.
3
Add the minced onion and ginger, saut&# 195;Â©ing until the onions turn translucent and slightly golden.
4
Add the blanched and sliced tomatoes, cooking until they soften and break down into a thick sauce.
5
Stir in the ground cumin, turmeric, garam masala, salt, and chili powder, mixing well to combine flavors.
6
Gently place the whole brinjals into the spice mixture, turning them to coat evenly.
7
Cover the pan and simmer on low heat for 15-20 minutes, turning occasionally, until the brinjals are tender.
8
Garnish with minced green chilies and fresh coriander leaves before serving.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 99.2kcal

% Daily Value *
Total Fat 8.6g14%
Saturated Fat 1.2g6%
Cholesterol 0.0mg0%
Sodium 3.9mg1%
Total Carbohydrate 5.5g2%
Dietary Fiber 1.5g6%
Sugars 2.4g
Protein 1.3g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For extra heat, increase the amount of chili powder or add more minced green chilies.

If you prefer a smoother gravy, you can mash the tomatoes and onions before adding the spices.

This dish tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Ensure the brinjals are fully cooked by piercing them with a knife; they should offer no resistance.

Keywords: indian, eggplant, brinjal, stuffed, masala, spicy, vegan, curry, tomato, onion, cumin, turmeric, garam masala, pomegranate, vegetarian, side dish, spices, gravy, traditional, homestyle

Read it online: https://www.chefs-mate.com/recipe/masala-brinjals/