Vahchef with Indian food videos inspires home cooks with new recipes every day.
Vahchef with Indian food videos inspires home cooks with new recipes every day.
Prep time : 10 mins
Cook time : 20 mins
Total time : 20 mins
Author :Vahchef
Main Ingredient : Brinjals
(1 ratings)
0 reviews so far
Servings : 0 persons
Published date : November 17, 2016
| • Brinjals (baingan) - 500 grams. | |
| • Onions - 2 numbers. | |
| • Red chillies (lal mirch) - 5 numbers. | |
| • Tamarind extract (imli) - 2 tablespoons. | |
| • Ginger (adrak) - 1/2 piece. | |
| • Peanuts (moum phali) - 2 tablespoons. | |
| • Desiccated coconut (khopra) - 2 tablespoons. | |
| • Fresh coriander/cilantro leaves (hara dhania) - bunch. | |
| • Sesame seeds (till) - 2 tablespoons. | |
| • Coriander seeds (saabut dhania) - 1 tablespoons. | |
| • Cumin seeds (sufaid zeera) - 1 teaspoons. | |
| • Red chilli powder (pisi lal mirch) - 1 teaspoons. | |
| • Turmeric powder (pisi haldi) - 1/2 teaspoons. | |
| • Salt - to taste. | |
| • Cooking oil - 4 tablespoons. |
1) Wash the brinjals well, cut the stem, leaving the canopy in place and cut frac34; of the length of each brinjal into a criss cross, leaving the attached at the other end.
2) Heat two tablespoons of oil in a thick and wide pan and add the brinjals. Sprinkle some salt and leave the brinjals to cook until well done and soft.
3) In the meantime roast the peanuts and sesame seeds. Switch off the flame and fry the coconut powder in the hot pan with the heat off.
4) Using just enough oil roast coriander, cumin and red chillies.
5) Pricked to a fork or knife, roast the onions on a low flame with the peel. Allow the roasted onions to cool and remove the peel.
6) Blend all of the roasted ingredients along with the turmeric powder. Once all of the ingredients are powdered finely, add the peeled onions, ginger and frac14; cup of water and blend again until it turns into a fine thick paste.
7) Transfer the cooked brinljals to another container leaving the oil behind (if there is any).
8) In the same pan heat two tablespoons of oil and add the paste, red chilli powder and tamarind extract. Add water if necessary. Add salt and cook until the raw smell of the tamarind is gone. Add the cooked brinjals and cook on a low flame until the oil separates, by continuously stirring them, without breaking the brinjals.
9) Garnish with the chopped coriander/cilantro leaves before serving.
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How to makeBrinjal Masala ?How to cookBrinjal Masala ?Learn the recipeBrinjal Masala by vahchef.For all recipes visit vahrehvah.com
Brinjal Masala is an incredible combination of brinjals with spices loaded into them, cooked in gravy. It's an exclusive Andhra based Indian recipe and it is savored by vegan food lovers.
The Baingan Masala dish is a recipe that's loaded with tastes from rich vibrant tomatoes, an indication of garlic, garam masala and never to overlook the coriander powder and leaves that provides it that vibrant gravy uniformity and flavor. The... Read More..
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About Recipe
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Brinjal Masala is an incredible combination of brinjals with spices loaded into them, cooked in gravy. It's an exclusive Andhra based Indian recipe and it is savored by vegan food lovers.
The Baingan Masala dish is a recipe that's loaded with tastes from rich vibrant tomatoes, an indication of garlic, garam masala and never to overlook the coriander powder and leaves that provides it that vibrant gravy uniformity and flavor. The baingan (eggplant) is initially roasted individually after which blended together with the tomato masala giving it the unique touch.
There are several methods for making a brinjal curry. Usually brinjals are filled inside of a spicy mix made out of peanuts, sesame seeds and dry coconut mixed and cooked in tamarind sauce named Gutti Vankaya koora however the difference in making the brinjal curry is using of just fresh grated coconut in the gravy together with tamarind juice and tomato-onion spiced gravy. Including a bit coconut milk in the end gives enough taste and thickness to Brinjal Curry.
Brinjal Curry is an easy and yummy food that you can make for your lunch or special occasions. It is a traditional Tamil Nadu kuzhambu recipe and it is a little bit overwhelming for lazy people. Brinjal Curry is an extremely tasty dish within the veggie delicacies which goes nicely with roti, chappati and just about all rice dishes. Brinjal or eggplant includes a meaty firm texture and mixes perfectly with the gravy
Brinjal is another remarkable veggie that's flexible and mixes perfectly along with other vegetables, non-veg foods and spices. Choose only those eggplants (brinjal) which have smooth and glossy skin. The color, no matter what you buy, should be very vibrant. An eggplant that's discolored or has scars and bruises isn't a good option. It shows that the flesh inside the eggplant is damaged or perhaps rotting.
Benefits:
Eggplant or Brinjal is quite low in fats and calories but full of soluble fiber material. It includes good quantities of several necessary B-complex categories of vitamins like vitamin B5, B6, B1, B3.
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