Musalaydaar Baingun

Dive into the bold and aromatic world of Indian cuisine with Musalaydaar Baingun, a robust dish that transforms humble eggplants into a savory masterpiece. This recipe features small eggplants delicately cooked in a rich, spiced tomato-onion masala fragrant with mustard oil, fenugreek seeds, and a medley of traditional spices like turmeric, cumin, and garam masala. With its luscious, thick gravy and perfectly tender brinjals, this dish promises a burst of flavor in every bite. Ready in just 40 minutes, it’s an excellent option for a wholesome vegetarian meal when paired with fluffy naan, soft rotis, or steamed rice. Whether you're looking to elevate weeknight dinners or impress at a family gathering, Musalaydaar Baingun delivers an authentic and unforgettable taste of India. Perfect for fans of spiced curries and unique brinjal recipes, this one is a must-try!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 6 pieces Small eggplants (brinjals)
• 3 tablespoons Mustard oil
• 2 medium Onions (finely chopped)
• 2 medium Tomatoes (pureed)
• 1 tablespoon Ginger-garlic paste
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin powder
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 0.5 teaspoon Garam masala
• 0.25 teaspoon Fenugreek seeds
• 2 tablespoons Fresh cilantro (chopped)
• 2 pieces Green chilies (slit)
• 1 teaspoon Salt
• 0.5 cup Water

Directions

Step 1

Wash the eggplants and make two deep cross slits from the base, keeping them intact at the stem. Soak them in salted water for 10 minutes to prevent discoloration.

Step 2

Heat mustard oil in a large pan or kadhai over medium heat. Allow it to smoke slightly and then reduce the heat to medium-low.

Step 3

Add the fenugreek seeds and let them splutter for a few seconds. Immediately add the chopped onions and sauté until golden brown.

Step 4

Stir in the ginger-garlic paste and sauté for 1-2 minutes until the raw aroma disappears.

Step 5

Add the tomato puree, coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Cook this masala mixture for 5-7 minutes, stirring occasionally, until the oil begins to separate from the sauce.

Step 6

Gently add the whole eggplants into the pan and coat them with the masala. Cover with a lid and let them cook on low heat for 10 minutes, turning occasionally to cook evenly.

Step 7

Pour in the water and green chilies. Cover and simmer for another 10 minutes or until the eggplants are tender and the sauce thickens.

Step 8

Sprinkle garam masala and garnish with fresh chopped cilantro. Turn off the heat and let the dish rest for a few minutes.

Step 9

Serve hot with naan, roti, or steamed rice for an authentic and hearty meal.

Nutrition Facts

Serving size	1016.4 grams (1016.4g)

Amount per serving	% Daily Value*
Calories	677

Total Fat 45.30g	58%
Saturated Fat 5.30g	27%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 2417mg	105%
Total Carbohydrate 69.30g	25%
Dietary Fiber 24.10g	86%
Total Sugars 34.70g
Protein 11.30g	23%

Vitamin D 0IU	0%
Calcium 193mg	15%
Iron 8mg	43%
Potassium 2325mg	49%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.8%

Protein: 6.2%

Carbs: 38.0%