Bengan Mussalam / Spiced Eggplants

Bengan Mussalam / Spiced Eggplants

Preparation time 2 minutes

Cooking time 15 minutes

For 2 Persons



Eggplants small and whole 250 gm

Oil to deep fry

Ghee 1 tbsp

Cumin Seeds ½ ts

Onion paste ½ cup

Ginger-Garlic Paste 1 ts

Tomato Puree ½ cup

Red Chilli Powder 1 ts

Turmeric Powder ½ ts

Coriander-Cumin Powder 1 ts

Garam Masala ½ ts

Sugar 1 ts

Fresh Cream 2 tbsp

Salt to taste

Fresh Coriander Leaves



Make small cut on each Whole Eggplant.


Heat Oil in a deep fry pan. Deep fry Whole Eggplants until they soften.


Heat Ghee in a pan. Add Cumin Seeds. When crackled, add Onion Paste and Ginger-Garlic Paste. When sautéed, add Tomato Puree, Red Chilli Powder, Turmeric Powder, Coriander-Cumin Powder. Mix well. Add little water, approx ¼ cup and Salt. Cook until water steam away. Add Sugar and Fresh Cream. Mix well and continue cooking on medium flame for 3-4 minutes. Add deep fried Eggplants and mix well. Cook on medium flame for 2-3 minutes.


Take it on a serving plate.


Garnish with sprinkle of Fresh Coriander Leave.


Serve Hot with Roti and Rice.


Enjoy Spiceful Eggplants in UP (Uttar Pradesh) Style…Baingan Mussalam…

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