This is a variation of a Maharashtrian recipe called “Bharleli Vangi”. It uses Turkish aubergines in this case with a curry that includes mint. Hence the name “Pudina Baingan masala” (Aubergines in mint curry)

Pudina Baingan masala

Ingredients:

• 2-3 Long turkish aubergines/eggplants
• 10-12 mint leaves
• 1 tomato
• 2 onions
• 2-3 garlic
• 1/2 cm ginger
• 4 spoons of oil
• 2 green chilies
• 1 spoon of mustard seeds
• 1/2 cm of cinnamon, 1 clove, 1 spoon of coriander seeds, 3 spoons of garam masala, 2 spoons of turmeric, 1 spoon of chilly powder, 2 spoons of dried fenugreek leaves
• Salt to taste

Recipe:

• Masala:
  • Heat 3 spoons of oil in a small pot
  • Add the mustard seeds when the oil is hot
  • Add all the spices next
  • Add finely chopped ginger
  • Then add finely chopped garlic and onions
  • Saute for 7-9 min until the onions are soft
  • Add chopped mint leaves and finely chopped tomato
  • Saute for 5 min
  • Add salt to taste
  • Blend the mix
• Aubergines:
  • In a pan slit the aubergines lengthwise but keep them attached to the stem
  • Do the same with the green chilies
  • Add the remaining oil and heat the pan on a medium flame
  • Saute each side of the aubergine for 5-7 min
  • Add the blended masala to the aubergines
  • Add a cup of water
  • Cover the Aubergines and cook for 10 min
  • Turn the aubergines and repeat for another 10 min
  • Gently press the aubergines to give a softer texture
  • Boil for another 4-5 min
  • Add salt to taste

Voila!

Content Copyright© 2020 by Kunal Patankar. All rights reserved.