Eggplant Saoji Masala
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Author:
Yash dani
Eggplant Saoji Masala is a bold and flavourful dish inspired by the fiery cuisine of Nagpur. Tender small eggplants are simmered in a rich, spicy onion-tomato gravy infused with authentic Nagpur Saoji masala, known for its deep aroma and robust heat. The onions are sautéed until soft, the spices roasted to release their oils, and the tomatoes cooked down to create a thick, well-rounded base. Slit brinjals soak up the masala beautifully as they cook, resulting in a hearty, comforting dish. Finished with fresh coriander, this spicy eggplant preparation pairs perfectly with steamed rice for a satisfying meal.
Ingredients
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4-5 pcs Small Eggplants (slit four ways)
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2 nos Onion (chopped)
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2 nos Tomatoes (chopped)
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2 tsp Nagpur Saoji Masala
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250ml Water
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2 tbsp Coriander (chopped)
Directions
In a pan, heat 2 tsp oil, and add in the onion.
Saute for 5-7 minutes until translucent.
Sprinkle in the Nagpur Saoji Masala and fry for 2-3 minutes.
Add in the tomatoes and fry until the oil starts to come out from them.
Add in the slit brinjals and stir well until they are coated in the masala.
Pour in the water and allow it to simmer, until it thickens slightly.
Sprinkle the coriander and mix gently.
Serve hot, with rice.