Brinjal Masala / Brinjal Curry / Baigan Masala

Well, I am not a great fan of Brinjal. But, since I have to cook nowadays, I try to make food little more interesting both by look and by taste. And, this recipe is easiest of all. 

Brinjal Curry

Before I start, just a small note, there are different types of brinjal and they are used in different recipes. For this recipe, I have used small brinjals. 

Time to prepare: 30 – 45 mins


  1. Small Brinjals / Eggplants 
  2. Onions
  3. Tomatoes
  4. Green chillies 
  5. Ginger
  6. Garlic cloves
  7. Turmeric powder
  8. Coriander powder
  9. Cumin powder
  10. Cumin
  11. Salt (as per the taste)
  12. Vegetable oil 

How to prepare:

  1. Cut Brinjals into “X” mark till the tip. (Make sure the brinjal is attached to its top portion)
  2. Add Salt and turmeric powder to the Brinjals and keep it aside.
  3. Chop onions (slightly big pieces will also do)
  4. Chop tomatoes (slightly big pieces will also do)
  5. Chop Green chillies
  6. Cut Ginger in 3-4 pieces
  7. Clean the Garlic cloves and cut it into two.
  8. Take a pan and put some oil in it. 
  9. Once the oil becomes hot, add cumin. Let the flavor of cumin come.
  10. Now add chopped onions, green chillies. Sauté it well. 
  11. Add Ginger and Garlic cloves. Cook this till the onions becomes little soft and translucent.
  12. Add chopped tomatoes in it. Mix it well.
  13. When the tomatoes and onions becomes mushy, add turmeric, red chilly, coriander and cumin powder. Mix everything well and cover the pan with a lid. 
  14. Add half a cup of water to the pan, mix it well and cover the pan with a lid.
  15. Keep checking the mixture in the pan at regular intervals. And keep mashing the mixture to make it somewhat smooth (optional)
  16. Once the mixture gets cooked well, keep it aside to cool down.
  17. Meanwhile, take another pan and put some oil in it. 
  18. Fry the Brinjals in that pan and keep it aside. 
  19. By this time the mixture must have come to room temperature. 
  20. Now put the mixture in a blender and blend it well. Add some water in the blender before blending. 
  21. Take a pan, put some oil in it and add this mixture. 
  22. Once the gravy starts thickening, you will see bubbles in it (I call these bubbles as Dhadkan – Heartbeat), add the fried brinjals to it.
  23. Check the salt in the gravy, if required add some. 
  24. Once the gravy becomes little thick, turn off the gas. 
  25. Serve hot with Steamed Rice / Poori / Chapati


  1. Cook on low to medium flame. 
  2. I have not added how much tablespoon what because these things vary from person to person. If you still need the exact amount of what has been added, then please mention in comment. 

Do let me know how did you like the recipe and how did you prepare.

Babycorn Manchurian

Right now I am cutting down on Maida (white flour). Making any kind of Manchurian without white flour and Cornflour sounds little strange. Here, I have used soaked rice paste instead of white flour and cornflour.

Babycorn manchurian prepared by me

Looks interesting ?? Scroll down to read how I prepared Babycorn Manchurian.

Initial Preparation: 

  1. Soak rice in water for half an hour and make a paste of it. Do not add more water because we want the paste to be little thick.
  2. Cut the babycorn into four pieces as big pieces may take time to boil and may not boil properly.
  3. Boil the boil the babycorn in a saucepan for around 10 mins on high flame (time may vary depending on the quantity). Add a pinch of salt in the saucepan. 


  1. Babycorn (boiled)
  2. Soaked rice paste 
  3. Finely chopped onion 
  4. Finely chopped green chilly 
  5. Tomato Sauce
  6. Green chilly sauce
  7. Soya sauce
  8. Vinegar 

Preparation time: 30-45 mins

How to prepare:

  1. Dip Babycorn in rice paste and put it in a heated pan with oil to fry. 
  2. Once the Babycorn turns brown, take out in a strained with tissue paper on it. (Why strainer and not a plate?? For that you need to see the notes at the end of this post)
  3. Take another pan, put some oil in it and wait for the pan to heat up. 
  4. Once the pan is ready, add finely chopped onion and green chilly (you can add veggies like green, red, yellow bell pepper). Saute it well.
  5. Take a  bowl, add two spoon tomato sauce, and one spoon of each, green chilly sauce, Soya sauce and vinegar. (The amount of sauces may vary as per the taste)
  6. Add half a tablespoon sugar to the above mixture and little amount of water in it. Now mix it well.
  7. Add this mixture to the pan. (Added water in the mixture so that sauces don’t get burned)
  8. Mix everything well and add Babycorn in it. 
  9. Once the Babycorn is coated well with the mixture of sauces, onion and green chilly, turn off the gas. 
  10. Serve hot Babycorn Manchurian. 


  1. Cook on low to medium flame. 
  2. I have not added how much tablespoon what because these things vary from person to person. If you still need the exact amount of what has been added, then please mention in comment. 
  3. Fried babycorn should be taken out in a strainer and not in a plate as, if you place it in a place, the babycorn will become soggy.

Do let me know how did you like the recipe and how did you prepare.

Coming soon….

WordPress message.

So today i have completed 8 years of blogging or rather i should say 8 years of having a wordpress account. Eight years ago, all i knew was a website called bloggers where people would write a diary (mostly about their love stories) which would be public. I got to know about wordpress only because of darling sister. She is a writer and her blogs were private. To read her blog post, i had to request her to give me access code. And just to read what she is writing i made an account on wordpress.

This website doesn’t look 8 years old as I have not been active. Also, when i created the account, i had only one thing in mind and that was a photography blog. But then Instagram happened and this photography blog was lost. I started traveling, and then i used this space for travel blogging. In this pandemic situation when people are more safe in the house, travel blogging will be on hold. Not that i won’t be posting about my travel stories but right now i am taking a shift. I have been reading novels and recently i started collaborating with kitaabaurkoffee for book reviews.

I have been planning a new section in my blog which will be related to cooking. I know what you all have been thinking now. Very clumsy blog, not dedicated to a particular topic or subject etc etc. But just like my instagram page, i want this blog to have anything and everything. I do not want to limit myself to a particular subject. This cooking section will go live this Sunday. I have been working on it from the past some time. And the posts will go live every Sunday.

I am also working on two secret projects, one may go live in December and the other will take more time as i need more time for RnD.