Mughlai Baingan Masala (Baingan Mussalam)

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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.

Ingredients:

• 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

Seasoning:

• Oil – 1 tblsp
• Mustard Seeds – 1/2 tsp
• Cumin Seeds – 1/2 tsp

Method:

1. Slice the brinjals lengthwise, coming up 3/4th of the way up.
2. Heat the oil in a pan.
3. Saute the onions, ginger, garlic and red chillies for a minute.
4. Allow it to cool and grind them into a paste.
5. Roast the peanuts, sesame seeds and the poppy seeds on a dry pan.
6. Leave it aside, till cool.
7. Grind them to fine powder.
8. Mix the ground paste, powder and remaining filling ingredients in a bowl.
9. Stuff the brinjals with the filling.
10. Take a shallow pan and heat oil in medium flame.
11. Saute the cumin and mustard seeds.
12. Add the stuffed brinjals and toss gently.
13. Cover the pan with a lid and simmer the flame.
14. Turn the brinjals occasionally, till tender.
15. Garnish with coriander leaves.
16. Serve hot with any naan, roti, pulao or paratha.

image via Tarla Dalal