Masala baingan fry

Hello my dear friends and fellows! Welcome back to my space Dish of Delight once again!
Masala Baingan Fry is a dry curry which is very easy and less time taking recipe. Everyday I am puzzled about what curry to cook for meal. Since, our daily meal includes one non veg side dish, dal and one curry, so, the curry should be different for consecutive days. I just cannot repeat the same curry that I made the previous day or the day before, as it makes the meal boring. But, some days I avoid lengthy cooking to adjust to my busy schedules. So, for those days I select recipes that are both easy to cook and yummy to taste.
Masala Baingan Fry is one of my easy recipes, that I choose to make either on days with busy schedule or when I get too late for cooking.
So, lets take a look at the recipe for making Masala Baingan Fry.

Ingredients

Long green eggplant 4, diced
Onion 1 medium sized, chopped
Garlic 2 or 3 cloves, finely chopped
Green chillies 3 or 4 chopped
Tomato 1 medium, chopped
Turmeric powder ½ tsp
Red chilli powder ½ tsp
Roasted Coriander powder ½ tsp
Black pepper powder ½ tsp
Dry mango powder 1/4th tsp
Garam masala powder 1/4th tsp
Salt as per taste
Sugar a little bit about a pinch
Oil 1 and ½ tbsp

Procedure

• Heat oil in a kadhai at medium flames. Once heated, add the chopped garlic and green chilled and sauté for few seconds
• Then, add the onion and stir and fry until it becomes translucent
• Add the chopped tomatoes and stir and fry for a minute
• Then add the eggplants and again stir and fry for ½ a minute
• Add turmeric powder, red chilli powder, salt and stir and mix well. keep frying for few more seconds
• Then, add coriander powder, black pepper powder, sugar, 2 tbsp of warm water, and stir and mix well
• Reduce the flames to minimum and cover and cook for a minute or until the eggplants get cooked well
• Open cover, add garam masala powder, dry mango powder and mix well. Cover again and switch off the flames
• Masala baingan fry is ready to be served. Serve it hot with rice or roti.

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