WEB1. Rinse 250 grams small-sized baingan (a.k.a. small aubergines or eggplants) 2 to 3 times in water. Drain the water. Ensure to make the recipe with only the smaller variety of …
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WEBAfter 2 minutes, add in all the spice powders including turmeric powder, red chilli powder, coriander powder along with tamarind water. Add in peanut sesame paste, salt to taste …
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WEBPreparing the curry base. Step 9 - Dice a medium onion (about one cup) and sauté it in ¼ cup of oil until it's a nice golden brown. Step 10 - Add and saute the ginger garlic paste …
WEBTime needed: 1 hour. How to make bagara baingan. 1. Make the tamarind water. Put the tamarind into a small bowl and pour one cup hot water in it. Let the tamarind soak in hot …
WEBAdd the eggplant spreading in the frying pan, stir gently cover the pan lower the heat to low and let it simmer for about 7-8 minutes stirring occasionally. Eggplant should be soft and …
WEBHeat oil in a pan. When the oil is hot, fry the baingan till slightly browned. Drain and keep aside. In the same oil, add mustard seeds, fenugreek seeds, and curry leaves. Let them …
WEBThere are four ways of cooking brinjals for making bagara baingan. Sauteing: Add 1 tbsp. oil to a pan and add slit brinjals. Stir till the skin of brinjals start to change color. Add 4-5 …
WEBFirst, Heat a pan on high heat and then reduce the flame. Dry roast the peanuts or cashews for 1 to 2 minutes over a low flame. Roast the coriander seeds, sesame seeds, and …
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WEBBaghare Baingan / Tempered Eggplant, hyderabadi style. February 10, the way you cook and the portion size make a big difference (the above photo is one serving). A low …
WEBIt is also known as Baghare Baingan, Baghaar-E-Baingan, Hyderabadi khatte baingan, and Baingan ka Salan in Hyderabadi cuisine.. The rich and creamy gravy with complex …
WEBStep 1. Heat oil in a medium pot (about 9-inch diameter) or Dutch oven on high for 30 seconds. Add eggplant and fry until the skin is tender, turning the eggplant every few …
WEBHeat 2 tablespoons oil in the same skillet on medium heat. Add mustard, fenugreek seeds and curry leaves. Cook for 5~10 seconds. Once the seeds splutter, add the browned …
WEBRemove the baingan (any masala left) from the wok. In the same wok, add remaining oil and mustard seeds and curry leaves (cover the wok as this will splatter some oil …
WEBPrepare the bagara baingan. Heat a pan and the remaining 2.5 tbsp oil. When the oil is hot, add the ground onion paste. Saute for 5 to 8 minutes until the moisture is absorbed and …
WEBAdd the turmeric powder, coriander powder, cumin seeds powder, chilli powder and tamarind pulp and blend to a smooth paste using ½ cup water. Keep aside. Then make …
WEBMaking bagara baigan curry. 6. Heat 2 tablespoons oil in a pan. When the oil is hot, add stuffed baingain. 7. Cook for 5 minutes on medium heat until they are slightly browned …