Mughlai Baingan Masala, Mughlai subzi Recipe Link : https://www.tarladalal.com/Baingan-Musasalam-Mughlai-Baingan-Masala-30952r-------------------------------------------------------------------Tarla Dalal's Social Media LinksTarla Dalal’s Recipes, Health and Food Articles Website | https://www.tarladalal.comSubscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/Like Facebook | https://goo.gl/mdcqLbGet fab food images on Pinterest | http://www.pinterest.com/tarladalal/Get Tarla Dalal IOS App | https://goo.gl/8jwErBGet Tarla Dalal Android App | https://goo.gl/zxr56AJoin Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZTwitter | https://twitter.com/Tarla_DalalMughlai Baingan Masala, Baingan MusasalamA delightful combination of brinjals and tomatoes with spices and fresh cream, the Baingan Musallam has a luscious texture and mouth-watering flavour. It has an intense flavour and aroma, which will linger on your palate for a long time.While the traditional Mughlai way of making Baingan Musallam uses whole brinjals, we have chopped it to make it easier to cook and consume. Enjoy this delicacy with rice or your favourite roti .Preparation Time: 20 minutes.Cooking Time: 35 minutes.Serves 4. 3 cups brinjal (baingan / eggplant) cubesOil for deep-frying4 tbsp ghee1 tsp cumin seeds (jeera)1 cup finely chopped onions2 tsp ginger-garlic (adrak-lehsun) paste1 tsp chilli powder2 tsp coriander (dhania) powder¼ tsp turmeric powder (haldi)1½ cups chopped tomatoes¼ cup tomato purée½ tsp sugar2 tbsp fresh creamSalt to tasteFor the garnish2 tbsp chopped coriander (dhania)1. Heat the oil in a deep non-stick kadhai and deep-fry a few brinjal pieces on a medium flame till they are golden brown. Drain on absorbent paper and keep aside.2. Heat the ghee in a deep non-stick kadhai and add the cumin seeds and sauté on a medium flame for few seconds.3. Add the onions and sauté on a medium flame for 5 minutes.4. Add the ginger-garlic paste, chilli powder, coriander powder, turmeric powder and 1 cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.5. Add the tomatoes, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.6. Add the tomato purée, sugar, fresh cream and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.7. Add the deep-fried brinjal cubes, mix well and cook on a medium flame for 2 minutes, while stirirng occasionally. Serve hot garnished with coriander.