Make These Tasty Baingan Recipes!


#baingan #veggies #tasty Baingan Shimla Mirch Masala Servings - 2 - 3 INGREDIENTS Eggplant - 300 grams Oil - 30 milliliters Oil - 30 milliliters Cumin - 1 teaspoon Ginger - 2 teaspoons Garlic - 2 teaspoons Green chili - 1 teaspoon Onions - 170 grams Tomato - 170 grams Turmeric - 1/2 teaspoon Bell pepper - 160 grams Salt - 1 teaspoon Red chili - 1 teaspoon Coriander powder - 1 teaspoon Garam masala - 1/2 teaspoon Coriander - 1 tablespoon PREPARATION 1. Take 300 grams eggplant and cut it into pieces. 2. Heat 30 milliliters oil in a pan, add 300 grams eggplant and mix it well. 3. Cook for 8 - 10 minutes on medium heat or until it turns dark brown in color. 4. Remove it from heat and keep aside. 5. Heat 30 milliliters oil in a skillet, add 1 teaspoon cumin and stir well. 6. Add 2 teaspoons ginger, 2 teaspoons garlic, 1 teaspoon green chili and stir for 1 - 2 minutes. 7. Then, add 170 grams onions and fry till translucent or until it turns golden brown in color. 8. Now, add 170 grams tomato and mix it well. 9. Saute the tomatoes for 5 - 7 minutes or until it turns soft and pulpy. 10. Add 1/2 teaspoon turmeric and mix it well. 11. Add 160 grams bell pepper and mix it again. 12. Cover it with lid and cook for about 5 minutes on medium heat. 13. Open the lid and give it a nice stir. 14. Then, add the cooked eggplant and mix it well. 15. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder and mix it well. 16. Cook for 3 - 5 minutes on medium heat. 17. Again cover it with lid and cook for about 8 - 10 minutes on medium heat. 18. Open the lid and give it a nice stir. 19. Add 1/2 teaspoon garam masala and mix it well. 20. Add 1 tablespoon coriander and mix it again. 21. Cook for 3 - 5 minutes on medium heat. 22. Remove it from heat. 23. Garnish with coriander. 24. Serve hot. Kashmiri Khatte Baingan Servings - 2 - 3 INGREDIENTS Eggplant - 500 grams Oil - for frying Oil - 60 milliliters Fennel seeds - 1 teaspoon Nigella seeds - 1 teaspoon Garlic - 1 teaspoon Ginger - 1 1/2 tablespoons Onions - 200 grams Tomato - 200 grams Green chili - 2 1/2 teaspoons Salt - 1 1/2 teaspoons Red chili - 1 teaspoon Turmeric - 1 teaspoon Alkanet Powder - 1/2 teaspoon Tamarind pulp - 300 milliliters Coriander - for garnishing PREPARATION 1. Take 500 grams eggplant, make a cut horizontally and vertically in the center. 2. Heat sufficient oil in a skillet and fry until it turns dark brown in color. 3. Drain it on an absorbent paper. Keep aside. 4. Heat 60 milliliters oil in a pan, add 1 teaspoon fennel seeds, 1 teaspoon nigella seeds, 1 teaspoon garlic, 1 1/2 tablespoons ginger and saute for 2 - 3 minutes or until it turns golden brown in color. 5. Then, add 200 grams onions and fry till translucent. 6. Now, add 200 grams tomato, 2 1/2 teaspoons green chili and saute until it turns soft and pulpy. 7. Cook for 5 - 7 minutes on medium heat. 8. Add 1 1/2 teaspoons salt, 1 teaspoon red chili, 1 teaspoon turmeric, 1/2 teaspoon alkanet powder and mix it well. 9. Cook or 3 - 5 minutes on medium heat. 10. Remove it from heat and transfer the mixture into a bowl. 11. Now, take the fried eggplant and stuff the eggplant with the prepared mixture. 12. Add the remaining mixture into the pan, add 300 milliliters tamarind pulp and mix it well. 13. Bring it to a boil. 14. Now, add the stuffed eggplant and mix it well. 15. Cook for 5 - 7 minutes on medium heat. 16. Garnish with coriander. 17. Serve hot. Official website:  https://ift.tt/2YE99SY Like us on Facebook  https://ift.tt/345eOSQ Follow us on Instagram  https://ift.tt/2rlkF9E


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