Eggplant Masala

I love eggplant! Here is a really yummy, tangy and quick recipe for an Indian style eggplant dish.



Eggplant Masala

 Serves 4

Cooking time: 25 – 30 minutes

Print This Recipe


6 -8 small eggplants cut into fours and soaked in water

1 tsp. panch phorun

Few pinches of hing ( Asafoetida)

2 tbsp. mustard oil ( or any oil)

Salt to taste



12 garlic cloves

2 inches ginger

2 red chilies

½ tsp. cumin seeds (jeeera)

1 tsp coriander seeds

¾ tsp. turmeric



  • Heat mustard oil.
  • Add panch phorun and hing.
  • Add the ground garlic and ginger maslaa.
  • Cook for about 5 – 6 minutes.
  • Add the chopped eggplant.
  • Cover and cook for about 15 – 20 minutes until eggplants are very soft.
  • Add salt to taste and serve hot.

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