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Baingan Masala is a flavorful semi-dry sabzi prepared using eggplant (brinjal), onion, and aromatic spices. It can be served as a side dish with rice, chapati, or neer dosa for any meal.
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- Eggplant sukka, Mangalorean style
- Ingredients
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Recipe card
Baingan Masala Sabzi | Eggplant Sukka Recipe
Kushi
Baingan Masala is a flavorful semi-dry sabzi prepared using eggplant (brinjal), onion, and aromatic spices. It can be served as a side dish with rice, chapati, or neer dosa for any meal.
5 from 14 votes
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Prep Time 10 minutes mins
Cook Time 20 minutes mins
Course Dinner, Lunch
Cuisine Indian
Servings 4
Calories 156 kcal
Equipment
Ingredients
To dry roast
- 2 tablespoon Coriander seeds
- 1 teaspoon Black peppercorns
- 1 teaspoon Saunf fennel seeds
- ¼ teaspoon Methi seeds fenugreek
- ½ teaspoon Cumin seeds
- 1 tablespoon Chana dal optional
- 1 teaspoon Urad dal optional
- 1 Clove
- 1 Cardamom
- 6 to 8 Dry red chilies or chile powder to taste
- ¾ to 1 cup coconut
- Tamarind small ball
Other ingredients
- 1 Eggplant large or two medium
- 1 tablespoon Oil
- 1 Onion chopped
- 2 to 4 Garlic cloves
- ¼ teaspoon Turmeric powder
- 1 sprig of Curry leaves
- Salt to taste
- Water approx 1 cup
Instructions
Chop the eggplant into cubes or any desired shape and soak it in water until the other masala is ready. I have used one large eggplant available in the USA. If using Indian baingan or brinjal, you can add two to three.
1 Eggplant
Dry roast and blend
Add coriander, peppercorns, saunf, methi, cumin, chana dal, urad dal, clove, and cardamom, and saute until aromatic on medium to medium-low flame. Transfer this to a plate.
2 tablespoon Coriander seeds, 1 teaspoon Black peppercorns, 1 teaspoon Saunf, ¼ teaspoon Methi seeds, ½ teaspoon Cumin seeds, 1 tablespoon Chana dal, 1 teaspoon Urad dal, 1 Clove, 1 Cardamom
Saute the dry red chilies until aromatic. Switch off the flame.
6 to 8 Dry red chilies or chile powder to taste
Grind or blend the dry roasted ingredients, coconut, and tamarind with little water to form a coarse paste.
¾ to 1 cup coconut, Tamarind
Making of eggplant masala
Heat oil in a pan. Add onion, garlic cloves, turmeric powder, and curry leaves, and saute until the onion becomes translucent.
1 tablespoon Oil, 1 Onion, 2 to 4 Garlic cloves, ¼ teaspoon Turmeric powder, 1 sprig of Curry leaves
Add the coarse masala paste prepared above, eggplant, and salt to taste with little water and mix well.
Salt to taste, Water
Cover with the lid and cook on medium flame until the eggplants are cooked and the dish becomes semi-dry. This might take 10 to 15 minutes.
Serve hot with rice and konkani dalitoy or Mangalorean neer dosa or soybean bread, and enjoy.
Notes
- Adjust the spices to taste
- Dry roast the spice on medium to low flame to prevent it from burning.
- Leftovers can be stored in the refrigerator. Heat it in a skillet with a splash of water until heated through.
- Soak the eggplant in water with salt to get rid of the bitterness.
Nutrition
Calories: 156kcalCarbohydrates: 18gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gSodium: 299mgPotassium: 422mgFiber: 8gSugar: 6gVitamin A: 36IUVitamin C: 6mgCalcium: 57mgIron: 2mg
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Eggplant sukka, Mangalorean style
As you all know, chicken sukka or kori sukka is a popular recipe from Mangalorean cuisine, and mushroom is preferred for a vegetarian version. Today, I prepared the same sukka recipe using eggplants, also called brinjal, baingan, gulla, etc.
This baingan masala or eggplant sukka can be made with purple or green eggplant, coconut, aromatic Indian spices, onion, and garlic.
Serve this for lunch or dinner with neer dosa (water crepes), oats chapati, soy roti, or simply with steamed rice and dalitoy for a classic Mangalorean meal.
Ingredients
Eggplant: American eggplant or Indian eggplant will work for this recipe.
Coconut forms the base of this sukka dish. Use fresh, frozen, or dry.
Aromatic spices like coriander seeds, fennel, methi, cumin, cloves, cardamom, and tamarind are used for masala.
Dry red chilies: I use Kashmiri dry red chilies, but any dry red chile of your choice will work. The taste will vary slightly. You can even substitute this with red chile powder.
Onion and garlic: for flavor.
Check out the recipe card for the full list of the ingredients.
Step-by-step instructions
Chop the eggplant into cubes or any desired shape and soak it in water until the other masala is ready. I have used one large eggplant available in the USA. If using Indian baingan or brinjal, you can add two to three.
Dry roast and blend
- Add coriander, peppercorns, saunf, methi, cumin, chana dal, urad dal, clove, and cardamom, and saute until aromatic on medium to medium-low flame. Transfer this to a plate.
- Saute the dry red chilies until aromatic. Switch off the flame.
- Grind or Blend the dry roasted ingredients, coconut, and tamarind with little water to form a coarse paste.
Making of eggplant masala
- Heat oil in a pan. Add onion, garlic cloves, turmeric powder, and curry leaves, and saute until the onion becomes translucent.
- Add the coarse masala paste prepared above, eggplant, and salt to taste and mix well.
- Cover with the lid and cook on medium flame until the eggplants are cooked and the dish becomes semi-dry. This might take 10 to 15 minutes.
- Serve hot with rice and konkani dalitoy or Mangalorean neer dosa or soybean bread, and enjoy.
Tips
- Adjust the spices to taste
- Dry roast the spice on medium to low flame to prevent it from burning.
- Leftovers can be stored in the refrigerator. Heat it in a skillet with a splash of water until heated through.
- Soak the eggplant in water with salt to get rid of the bitterness.
More eggplant recipes
- Easy Eggplant Casserole Recipe - Vegetarian
- Vangi Bath | Eggplant Rice
- Simple Roasted Eggplant Dip | Gulla Bajji
- Eggplant Curry Recipe Village Style | Indian Brinjal Curry
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Note: We originally posted this eggplant sukka or baingan masala recipe in Jan 2016. It has now been modified in March 2024 with Expert Chef Tips, FAQs, Storage Instructions, etc.
