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Baigan Masala ,Maharastrian Special

Hello dear readers ! I ‘m back after a long hiatus . Summer holidays are on and I’m making full use of it spending time with family .Though I have many posts to share , today I’m going to share a Maharastrian dish  which is one of my favourite cuisine . I had prepared this sometime back and enjoyed it very much . Baigan means Brinjal . This dish goes well with Indian bread ,roti or chapathi and  with the rice too .

Recipe credit : Santoshi Nayak

Original recipe : Nayana Prabhu




Brinjal /Baigan – 3

Peanuts – 1 /4 cup

Coconuts – 1/4 cup

Red chilly powder – 2 tsp

Coriander powder – 1 tsp

Onions – 2 , sliced

Turmeric powder – 1/4 tsp

Tamarind pulp – 2 tbsp

Jaggery – 1 tbsp

Coriander leaves – 2 sprigs chopped

Oil – 3 tbsp + as much needed to deep fry

Curry leaves – 2 sprig

Salt – to taste


  1. Cut the brinjal into finger shaped pieces .
  2. Wash it and remove all the excess water with a clean kitchen towel .
  3. Heat oil and deep fry it .
  4. Keep it ready .
  5. Roast the peanuts , remove the skin and coarsely powder it .
  6. Coarsely grind coconut and all the spice powder .
  7. Heat 3 tbsp oil , add curry leaves and saute onions until translucent .
  8. Add the spice powder ,fried baigan ,tamarind pulp , jaggery and salt to taste .
  9. Add little water and cook the masala for few minutes .
  10. Garnish it  with chopped coriander leaves .







About SaiGeetha Pai

I am Saigeetha, a homemaker, food blogger, baker and a cook. Cooking is my passion.

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