Mushroom Eggplant Stir Fry (Indian-style Mushroom Baingan Masala)

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Mushroom Eggplant Stir Fry is an easy Indian-style side dish or an entrant made using two low-carb and healthy vegetables, Mushroom and Aubergine. I call it Mushroom Baingan Masala. 

This Mushroom Baingan Masala is quick and easy to make and made with a few ingredients easily available in Indian Pantry or any kitchen. Before you think about what Baingan is, it is the Hindi name for Eggplant or Aubergine.

When two of the least favorite vegetables are paired in a simple spicy masala, the flavors shine. This is what this dish is and it pairs well with simple roti or steamed rice. Best for your everyday meals or even for your parties.

Recipes with Mushrooms

Do you like Mushrooms? I love them and use them in different ways. I like to make this quick and easy, Roasted Garlic and Herb Mushrooms or in this Vegan Corn and Mushroom Soup.

Recipes with Eggplant/Aubergine/Baingan

And few of my favourites with eggplant or aubergine are Baba Ghanoush, Aubergine (Brinjal Pizza), Dahi wale Baingan ( Eggplant in Yogurt Sauce), No Onion No Garlic Aloo Baingan, No Onion No Garlic Baingan Bharta or this Hydrebadi Baingan ka Salan.

Ingredients used in Mushroom Eggplant Stir fry 

The first main ingredient used is Mushroom.

The second one is Eggplant or Aubergine or Baingan.

Onion, garlic, ginger, cumin seeds, and fresh turmeric are used for flavorings. I had fresh turmeric so I used it, one can replace it with turmeric powder.

Tomatoes are used to make the masala along with the onion.

Garam masala and freshly chopped coriander are again used for flavorings.

Recipe process of Indian Style Mushroom Baingan Masala

The recipe is quite simple. All we do is a tempering of cumin seeds, green chili, onion, and garlic. Once they are translucent, we add the tomatoes and spices, and let them cook. The onions, tomatoes, and, spices need to be cooked well. This is the key to this recipe. 

Once that is done, we add the chopped mushrooms and aubergine and let it cook in the masala until done. Lastly, add garam masala and coriander and mix everything. That’s it, one delicious side is ready within minutes. 

Serve this with roti or plain steamed rice. While serving, one can add a dash of lemon to enhance the flavor.

Mushroom Eggplant Stir fry (Indian-style Mushroom Baingan Masala)

Mushroom Eggplant Stir fry is an easy Indian-style side dish or an entrant made using two low-carb vegetables, Mushroom and Aubergine.

5 from 1 vote

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Course: Main Course

Cuisine: Indian

Keyword: Side Dish, Vegan, Vegetables

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Servings: 4

Calories: 76kcal

Author: Renu Agrawal-Dongre

Equipment

• Measuring Cups and Spoons
• Cooking Spoon
• Heavy Bottom Pan/Wok
• Knife

Ingredients

• 2 cup Mushrooms Chopped, Around 8-10 medium size
• 1 Cup Aubergine/Eggplant/Baingan Chopped
• 1 small onion chopped
• 2 Small Tomatoes Finely chopped.
• 2-3 small garlic cloves chopped/minced.
• 1-2 Green Chilli chopped
• ¼ inch Ginger chopped/minced.
• ¼ inch fresh turmeric / ¼ teaspoon turmeric powder
• ½ teaspoon Red chili powder
• 1 teaspoon Garam Masala
• ¼ cup Chopped fresh coriander
• 1 teaspoon Cumin Seeds
• 1 teaspoon Oil
• Salt

Instructions

• Rinse and cut the Aubergine/Eggplant/Baingan into cubes
  1 Cup Aubergine/Eggplant/Baingan
• Clean the mushrooms with a clean kitchen towel.
  2 cup Mushrooms
• Dice them into cubes or lengthwise.
• In a heavy bottom pot/wok add oil.
  1 teaspoon Oil
• Once hot add cumin seeds and let it splutter.
  1 teaspoon Cumin Seeds
  
• Now add the chopped onion, garlic, ginger, green chili, and fresh turmeric or turmeric powder.
  1 small onion chopped, 2-3 small garlic cloves, ¼ inch Ginger, ¼ inch fresh turmeric / ¼ teaspoon turmeric powder, 1-2 Green Chilli
  
• Let this saute until onions are translucent
• Once the onions are done, add in the chopped tomatoes and salt.
  
• To this add red chili powder and let the masala cook until it starts releasing oil or is done.
  ½ teaspoon Red chili powder
  
• Now add the mushrooms and aubergine and mix everything.
  2 cup Mushrooms, 1 Cup Aubergine/Eggplant/Baingan
  
• 
• Adjust salt if required.
  Salt
• Let this cook on slow to medium stirring in between.
• Cook until the mushrooms and the aubergine are done.
  
• When you press with the back of a spoon, they should cut or press easily. That's when they are done.
  
• Finally, add the chopped coriander and garam masala powder.
  ¼ cup Chopped fresh coriander, 1 teaspoon Garam Masala
  
• Give it a final mix and switch the stove off.

Notes

• Standard US-size cups and spoons are used. 1 Cup = 236 ml, 1 tablespoon = 15 ml, 1 teaspoon = 5 ml
• The recipe proportions are just guidelines. One can change as per preference.

 

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Nutrition Facts

Mushroom Eggplant Stir fry (Indian-style Mushroom Baingan Masala)

Amount Per Serving

Calories 76 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 0.1g1%

Polyunsaturated Fat 0.1g

Monounsaturated Fat 0.1g

Sodium 58mg3%

Potassium 603mg17%

Carbohydrates 16g5%

Fiber 5g21%

Sugar 7g8%

Protein 4g8%

Vitamin A 666IU13%

Vitamin C 13mg16%

Calcium 26mg3%

Iron 1mg6%

* I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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