Spicy Baby Eggplant ( Baigan Masala )

Bengali New Year (Poila Boisakh) has almost arrived. All of us … lovely Bengalis will be celebrating this Saturday with our friends and family. Today’s recipe is not a typical Bengali dish but similar to our “Begun Bahar”, you can try this on Poila Boisakh to add a spicy twist to your menu. You wont have to spend loads of hours in the hot kitchen…. this recipe is super easy, quick and needs regular Indian ingredients.

Lets get started !!

Preparation Time : 5 minutes

Cooking Time : 10 minutes

Ingredients :

  • Baby Eggplants – 8, cut each eggplant vertically into 2 pieces
  • Onion – 1, medium sized, finely chopped
  • Garlic and Ginger Paste – 2 tablespoons
  • Tomato – 2, medium, roughly chopped
  • Green Chillies – 2 (only garnishing)
  • Fresh Coriander Leaves – 1/2 cup, finely chopped
  • Turmeric Powder – 1 tablespoon
  • Red Chilli Powder – 1 and 1/2 tablespoon
  • Coriander Powder – 1 teaspoon
  • Coriander Powder – 1 teaspoon
  • Shahi Garam Masala Powder – 1/2 teaspoon
  • Mustard Oil – 1/2 cup
  • Salt – as per taste


Recipe :

  1. Heat mustard oil in a wok. In the meantime marinate the eggplants with a drizzle of oil and few pinches of salt.
  2. When the oil heats up, add the marinated eggplants carefully 3 or 4 at a time depending on your wok size. Fry all the eggplants in medium flame until they are golden brown. Take them out in a separate plate.
  3. In the remaining oil, add onions. Stir fry until they are translucent.
  4. Now add ginger garlic paste. Mix and keep stir frying until the onions start turning a bit brown.
  5. Next add tomatoes and salt. Mix well and keep stirring until the tomatoes become soft.
  6. Add turmeric, red chilli, coriander and cumin powder. Mix everything well and keep stirring until the gravy starts releasing oil.
  7. When you see oil separating from the spices in the gravy, add 1 cup of warm water. Mix everything well and cover with a lid. Let the gravy boil for 2 minutes.
  8. When the gravy has come to a thick consistency, add coriander leaves. Mix well.
  9. Turn the flame to minimum and place the eggplants carefully on the gravy. Make sure they do not overlap each other much. Push the gravy towards the eggplants so that each of them get covered equally.
  10. Cover the wok with a lid again and wait for another minute.
  11. Turn the flame off and give the dish some standing time.
  12. Garnish with slitted green chillies and few fresh coriander leaves and serve hot with rice / bread.


Enjoy and have lots of fun on Saturday if you are a Bengali.. Subho Poila Boisakh from us in advance 😀

Even if you are not a Bengali and belong to any part of the world.. lots of love and Happy Weekend dear ones !!



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