Showing posts with label brinjal curry. Show all posts
Showing posts with label brinjal curry. Show all posts
Baingan masala - brinjal dry curry .
Preparation Time:15 minutes
Cooking time : 25 minutes
Serves - 3 to 4
Cooking time : 25 minutes
Serves - 3 to 4
Ingredients
Small brinjal- 12 to 15
onion 1 small - finely chopped
Small brinjal- 12 to 15
onion 1 small - finely chopped
ginger garlic paste - 1/2 tbsp
tomato puree - 4 tbsp
red chili powder - 1 tsp
turmeric powder - 1/2 tsp
coriander powder - 1 tsp
garam masala powder - 1/2 tsp
tomato puree - 4 tbsp
red chili powder - 1 tsp
turmeric powder - 1/2 tsp
coriander powder - 1 tsp
garam masala powder - 1/2 tsp
coriander leaves chopped - 1tbsp
cumin seeds - 1/2 tsp
chettinad masala - 1 tsp
oil - 1 tbsp
water - 1/4 cup
salt to taste
cumin seeds - 1/2 tsp
chettinad masala - 1 tsp
oil - 1 tbsp
water - 1/4 cup
salt to taste
Method of Preparations:
1.Heat oil in a pan ,add cumin seeds and onions fry for till the onions turns golden .
2.Add ginger garlic paste and fry for 2 minutes.
3.Add turmeric powder ,red chili powder , coriander powder , and fry for 1 minute.
4.Add tomato puree and cook for 3 to 4 minutes more .
5.Cut the brinjal into small slices and add it to the masala , add salt to taste and cook till the brinjal gets soft.
6.Sprinkle garam masala and chettinad masala and mix well.
7.Add water and cook till the gravy thickens.
8.Garnish with chopped coriander and Brinjal curry is ready to eat.Serve hot with roti or steamed rice.
1.Heat oil in a pan ,add cumin seeds and onions fry for till the onions turns golden .
2.Add ginger garlic paste and fry for 2 minutes.
3.Add turmeric powder ,red chili powder , coriander powder , and fry for 1 minute.
4.Add tomato puree and cook for 3 to 4 minutes more .
5.Cut the brinjal into small slices and add it to the masala , add salt to taste and cook till the brinjal gets soft.
6.Sprinkle garam masala and chettinad masala and mix well.
7.Add water and cook till the gravy thickens.
8.Garnish with chopped coriander and Brinjal curry is ready to eat.Serve hot with roti or steamed rice.
Baghare Baingan - hyderabadi brinjal curry.
Baghare Baingan is the tastiest hyderabadi cuisine which is prepared with lots of peanut , coconut and
brinjal.It is the side dish served with biryani.After staying in the southern part of india everyone will start loving biryani as it is one signature dish prepared basically in southern part of india.There any type of biryani is served with this brinjal curry but Hyderabad stands at top while discussing aboiut the quality and taste of this brinjal curry.Here we are going to prepare one of the signature dish served with biryani.
Preparation time: 20 minutes
Cooking time : 40 to 50 minutes
Serves - 5 to 6
Ingredients:
Peanut - 1/4 cup
dry coconut flakes - 1/4 cup
sesame seeds - 2 tbsp
poppy seeds(khus khus) - 1/2 tbsp
dry red chili - 4 to 5
2 medium sized onions sliced
ginger - 1 medium size
garlic - 6- 7 cloves
tamarind paste - 2 tbsp
15 - 20 small sized brinjals
oil - 2 tbsp
red chili powder - 1 tsp
salt to taste
mustard seeds - 1/4 tsp
cumin seeds - 1/4 tsp
kalonji - 1/4 tsp
curry leaves - 10 to 12
water as required
Method of Preparations:
1.Dry roast peanut , coconut , onion , poppy seeds , sesame seeds and dry red chili.
2.Let it cool and make a smooth paste of it by adding ginger , garlic and little water.
3.Wash brinjals , cut into 4 slices but don't remove the stem.
4.Heat 1tbsp oil in a frying pan and fry brinjals till it is cooked.
5.Remove fried brinjals from the pan and heat 1 tbsp oil in the same pan.
6.Add mustard seeds , cumin seeds , kalonji and curry leaves ,fry for 2 minutes.
7.Add peanut , coconut masala paste and fry till oil separates from masala.
8.Add tamarind paste and water 1/2 cup , mix well and cook for 4-5 minutes.
9.Add fried brinjals , salt to taste and cook for 10 to 15 minutes more.
10.Serve hot with biryani , plain rice or paranthas.
Preparation time: 20 minutes
Cooking time : 40 to 50 minutes
Serves - 5 to 6
Ingredients:
Peanut - 1/4 cup
dry coconut flakes - 1/4 cup
sesame seeds - 2 tbsp
poppy seeds(khus khus) - 1/2 tbsp
dry red chili - 4 to 5
2 medium sized onions sliced
ginger - 1 medium size
garlic - 6- 7 cloves
tamarind paste - 2 tbsp
15 - 20 small sized brinjals
oil - 2 tbsp
red chili powder - 1 tsp
salt to taste
mustard seeds - 1/4 tsp
cumin seeds - 1/4 tsp
kalonji - 1/4 tsp
curry leaves - 10 to 12
water as required
Method of Preparations:
1.Dry roast peanut , coconut , onion , poppy seeds , sesame seeds and dry red chili.
2.Let it cool and make a smooth paste of it by adding ginger , garlic and little water.3.Wash brinjals , cut into 4 slices but don't remove the stem.
4.Heat 1tbsp oil in a frying pan and fry brinjals till it is cooked.
5.Remove fried brinjals from the pan and heat 1 tbsp oil in the same pan.
6.Add mustard seeds , cumin seeds , kalonji and curry leaves ,fry for 2 minutes.
7.Add peanut , coconut masala paste and fry till oil separates from masala.
8.Add tamarind paste and water 1/2 cup , mix well and cook for 4-5 minutes.
9.Add fried brinjals , salt to taste and cook for 10 to 15 minutes more.
10.Serve hot with biryani , plain rice or paranthas.
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