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Eggplant Masala Baath

12 Jul

Vankaya Masala Baath.

Indian baby eggplants are deep fried and mixed with home made spice powder. Oil is tempered with spices and eggplant mixture is briefly fried. Rice is steamed and then added to the eggplant mixture and briefly cooked. Serve the eggplant masala baath with raita.
Makes: around 3 Servings of Eggplant Masala Baath.


Baby Eggplants 7 – 8
Rice 1 1/2 Cups
Salt to taste
Oil as required
Ghee 1/2 tsp


Marathi Mogga 1
Star Anise 1/4
Coriander Seeds 1 1/2 tbsps
Whole Red Chiles 4 – 6
Cloves 1
Cinnamon 1 inch Stick


Urad Dal 1 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Asafoetida a big pinch
Curry Leaves 8
Oil 1 tbsp

Method of preparation:

Remove stems, wash and chop the eggplants into small chunks.

Heat half a tsp of oil in a pan, add all masala ingredients in order.
When the mixture is aromatic, remove from heat.
Cool to room temperature and grind into fine powder.

Deep fry the chopped eggplant until they turn golden in color.
Strain the deep fried eggplant and mix it with the ground spice powder and salt.

Wash rice under fresh water and strain the rice.
If using basmati rice, soak the rice in water for half an hour before straining.

In a heavy sauce pot or in a cooker, add ghee, rice and few pinches of salt.
Fry for couple of seconds and pour 2 1/2 cups of water.
Bring to boil and cook covered till all the water is absorbed.

Heat oil in a pan on medium heat, add all talimpu ingredients in order.
When urad dal changes color, add the spiced eggplant mixture and fry for couple of minutes.
Slowly add the steamed rice and mix everything thoroughly.
Remove from heat and keep the pot covered for couple of minutes.
Serve eggplant masala baath with any raita of your choice.
Notes: Make sure to cook the rice right.

Suggestions: Adjust the spice with red chiles.
Variations: Also check egglant tindora masala rice.
Other Names: Eggplant Masala Baath, Vankaya Masala Baath.