Baingan Mussalam or Mughlai style Brinjals cooked in a tangy tomato gravy is a delicious and mouth-watering side dish for rotis, naans or parathas. This version of the recipe uses the brinjal whole and in the other version the brinjals are chopped.
- Brinjals (Aubergines) – 250g
- Oil – 2 tsp
- Onions – 4, medium, finely sliced
- Ginger – 2 inch piece, chopped
- Garlic – 5 cloves, chopped
- Dried Red Chillies – 2
- Peanuts – 2 tblsp
- Sesame Seeds – 1 tblsp
- Poppy Seeds – 1 tblsp
- Red Chilli Powder – 1/2 tsp
- Turmeric Powder – 1/4 tsp
- Aniseed Powder – 1/4 tsp
- Dried Mango Powder – 1/4 tsp
- Black Pepper Powder – 1/4 tsp
- Cumin Powder – 1/2 tsp
- Coriander Powder – 1/2 tsp
- Mace and Nutmeg – a pinch
- Garam Masala Powder – 1/2 tsp
- Green Cardamom Powder – a pinch
- Coriander Leaves – to garnish
- Salt to Taste
- Oil – 1 tblsp
- Mustard Seeds – 1/2 tsp
- Cumin Seeds – 1/2 tsp
- Slice the brinjals lengthwise, coming up 3/4th of the way up.
- Heat the oil in a pan.
- Saute the onions, ginger, garlic and red chillies for a minute.
- Allow it to cool and grind them into a paste.
- Roast the peanuts, sesame seeds and the poppy seeds on a dry pan.
- Leave it aside, till cool.
- Grind them to fine powder.
- Mix the ground paste, powder and remaining filling ingredients in a bowl.
- Stuff the brinjals with the filling.
- Take a shallow pan and heat oil in medium flame.
- Saute the cumin and mustard seeds.
- Add the stuffed brinjals and toss gently.
- Cover the pan with a lid and simmer the flame.
- Turn the brinjals occasionally, till tender.
- Garnish with coriander leaves.
- Serve hot with any naan, roti, pulao or paratha.
image via Tarla Dalal
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