Skillet #5 - Mahpara's Pakistani-Style Baingan Masala
We were lucky enough to have Mahpara share her family recipe with the participants of Skillet this week. This eggplant masala is delicious, easy to make and certainly packs a spicy punch. We're very thankful to Mahpara who took time away from her studies to share this with us!
"I am Mahpara from Pakistan. For me food is love, because when you cook you put in all the love and care that makes it delicious. I have learned all my cooking from my mom who is a wonderful cook herself. This baingan masala is one of her recipes. I usually don't follow the recipes, as I think cooking is all about inventing but then no one can mess with recipes from grannies and moms :)"
Serves: 4 people generously
Prep time: 20 mins
Cook time: 30 mins
- 1/2 cup oil
- 4 medium size eggplants
- 1 tsp salt
- 3 medium green chillies
- 1 tsp zeera (Cumin Seeds)
- 2 medium onions
- 4 - 5 ripe tomatoes
- 1 tbsp tamarind
- 1 tsp red chilli powder
- 3 tsp fresh coriander
- 2 tbsp natural yogurt (not sweetened yogurt)
- Prepare your ingredients:
- Dice the onions,
- Roughly cut the eggplants into 2x2cm cubes,
- Roughly chop the tomatoes,
- Cut the green chillies vertically before slicing into small 1cm long pieces.
- Dice the onions and fry for 2 -3 minutes in oil until they are fragrant and translucent.
- Add eggplant, tomatoes and all dry spices.
- Fry for a further 7 -8 minutes on medium heat.
- Cover the lid to cook for about 4-5 minutes on low heat.
- Now add yogurt and cook for another 10 minutes uncovered.
- After 10 minutes, add tamarind and green chillies and stir for 2-3 minutes.
- Now add chopped coriander and turn off the heat and cover the lid to retain heat.
- Serve with rice or flat bread/paratha.
- Removing the seeds (de-seeding) chillies removes a lot of the heat from them so feel free to do this if you don't like your masala too spicy.
- The coriander and chillies should be added very close to the end of the cooking process so that they are still green and not entirely cooked through (for more colour and a nice crunch!)
- If it still comes out too spicy for your liking just add in extra yogurt at the end until you reach a level that you are comfortable with.