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How To make Spicy Eggplant In Ginger Tamarind Sauce (Masala Vangi)
1 1/2-inch-round ball tamarind
1/4 c -Boiling water
1 lb Thin, long eggplant
3 tb Light vegetable oil
1 1/2 ts Minced garlic
2 ts Ground coriander
1/4 ts Ground cinnamon
1/8 ts Ground cloves
1/2 c Packed flaked coconut
fresh or canned, :
unsweetened 1 ts Cayenne pepper (or more)
1/2 ts Coarse salt; or to taste
2 tb Unsulphured molasses
-OR- Brown sugar 1/2 ts Black mustard seeds
---------------------------GINGER-TAMARIND SAUCE--------------------------- -Tamarind residue from above 1/2 c -Boiling water
1/2 ts Cornstarch
1 tb Shredded fresh ginger
Put the tamarind in a nonmetallic bowl. Add 1/4 cup boiling water and let it soak for 30 minutes. Mash the pulp and extract as much juice from it as possible. Pour all liquid into a bowl, and save the fibrous residue for making the sauce. Slit the eggplants lengthwise to within 3/4 inch of the stem end so that each eggplant remains in one piece. Measure out the spices and place them right next to the stove in separate piles. Heat 2 tablespoons of the oil in a large frying pan or skillet over medium-high heat for 1 minute. Add the garlic and fry for 30 seconds. Add the coriander, cinnamon, and cloves; fry for 15 more seconds. Stir in the coconut and cayenne pepper; continue frying, stirring, until lightly toasted (about 2 minutes). Turn off the heat and stir in the salt, tamarind liquid, and molasses, and mix well. Stuff the eggplants with the spicy coconut mixture. Secure them by wrapping thread around them. Heat the remaining 1 tablespoon oil in the same pan over medium-high heat. When it is hot, add mustard seeds. Keep a pot lid handy, as the seeds may spatter and fly all over. When the seeds stop spattering, add the eggplants in one layer. Fry the eggplants, turning them often, for 3 or 4 minutes. Reduce heat to medium or medium low and cook them, covered, for 10 to 12 minutes or until they are soft and cooked through. Turn off heat.
Transfer them to a serving platter, pour Ginger-Tamarind sauce over them, and serve immediately. GINGER-TAMARIND SAUCE: Put tamarind residue in a nonmetallic bowl, add 1/2 cup boiling water, and let soak for 30 minutes. Mash the residue and extract as much tamarind essence as possible, squeezing it hard, into a bowl. Discard the fibrous residue. Put tamarind water in a nonmetallic pan along with cornstarch, mix well and bring to a boil. Cook for 2 minutes. Turn off heat and stir in ginger shreds. Note: For a hotter flavor, stir 4 chopped hot green chilies into sauce. Source: Classic Indian Vegetarian and Grain Cooking, by Julie Sahni Typos by: Karen Mintzias
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Baingan Masala Recipe-Spicy Masala Baingan-Brinjal Masala Curry-Eggplant Curry
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Baingan Masala Recipe-Spicy Masala Baingan-Brinjal Masala Curry-Eggplant Curry
Ingredients:
Small (Oval) Brinjals -- 500gms Tamarind -- 15gms Ginger Garlic Paste -- 1/2Tbsp Mustard Seeds -- 1tsp Nigella Seeds (Kalonji) -- 1/2tsp Curry Leaves -- Few Bay Leaves -- 4 Red Chilies -- 4{Remove Stalks & Break Chilies Into Pieces} Coriander Powder -- 1Tbsp Cumin Powder -- 1tsp Garam Masala Powder -- 1/2tsp {Powder Of Cinnamon, Cloves & Black Cardamom Seeds In Equal Quantities} Red Chili Powder -- 1/2tsp Turmeric Powder -- 3/4tsp Salt -- To Taste (2tsps) Water -- 1 1/4Cup Oil -- 8Tbsps Oil -- For Deep Frying Brinjals Chopped Coriander -- For Garnishing
Ingredients For Paste: Fenugreek Seeds -- 25 Seeds (Half Of 1/8tsp) Cumin Seeds -- 1tsp Coriander Seeds -- 1/2Tbsp Ground Nuts -- 3Tbsps Sesame Seeds -- 2 1/4Tbsps Poppy Seeds -- 3/4Tbsps Grated Coconut -- 1 1/2Tbsps Oil -- 1/2Tbsp ================================================
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Baingan Masala Recipe / Indian Brinjal Masala Curry/Spicy Eggplant Recipe
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Masala Vangi | मसाला वांग | Baingan Masala | in Marathi
Spicy and tasty Brinjal (Eggplant/Baingan) Recipe. Ideal Vegetarian Recipe for Lunch and Dinner.Cooking this Curry in Pressure Cooker makes it simple and quicker.
Ingredients:
Small Bingan(Brinjal/Eggplant)
Onion
Dried Coconut
Tamarind
Roasted Groundnut Powder
Jaggery
Red Chilli Powder
Garam Masala
Sesame Seeds
Ginger,Garlic
Coriander
For Detailed Recipe in Marathi check out my Blog-
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बैंगन की सबजी / कोल्हापुरी भरली वाऺगी / kolhapuri stuffed eggplant curry
Spicy and delicious Kolhapuri style stuffed Brinjal / eggplant curry . Very authentic and popular main course dish from Maharashtra ( Marathi ) served with chapati / roti / bhakri or even with rice.
This popular Recipe is prepared with eggplants / kateri vangi / small brinjals, dry coconut, onions, ginger, garlic, roasted peanut powder, and specially flavoured with kolhapuri Kanda lasun masala ( Onion garlic spice mix )
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VANKAY MASALA / BAINGAN MASALA / SPICED EGGPLANT GRAVY #restaurant, #momrecipe, #vegan, #tamarind
This is my moms yummiest recipe that tastes heavenly. Follow this recipe as is.
VANKAY MASALA
AMMA RECIPE
Ingredients
PURPLE EGGPLANT 7-9
Turmeric 1 tsp
Onion 1-1.5 medium chopped
Tamarind paste 2 tsp
Oil 2 TBSP
Salt 1 tsp
SAUTÉ EGGPLANT FIRST.
Add turmeric and cook eggplant until they are 70% cooked.
Add onions and sauté until light golden
Add tamarind paste & salt
Sauté till onions are very golden
In the mean time blend the below ingredients to make gravy
Cinnamon stick 1 inch
Cloves 6-7
Roasted peanuts 2 tbsp
Roasted sesame seeds 4 tbsp
Salt 1 tsp
Jaggery /sugar 1 tsp
Red chillies 6-8
Water 1/4th cup
Ginger garlic paste 1-2 tsp
Add this paste to eggplant onion mixture.
Add 1.5 cups water and mix gentle.
Add coriander powder 1.5 tsp
Cook covered on low flame until oil separates from the mixture.
Then add 1-2 tbsp fresh mint leaves
Mix well
Then garnish with chopped cilantro 1-2 tbsp.
Done. Relish with rice or Roti.
मसालेदार हैदराबादी बैंगन का सालन | Hyderabadi Baghaar e Baingan | बघारा बैंगन | Chef Ranveer Brar
HYDERABADI BAGHAR E BAINGAN - Hyderabadi Baghaar-e Baingan, or Nune Vankaya Kura in Telegu is nothing short of a trademark of its cuisine. Spicy gravy में छोटे बैंगन, उसमें मसालों का स्वाद और एक स्पेशल तड़का..
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HYDERABADI BAGHAAR E BAINGAN
Preparation time : 15 minutes
Cooking time : 30-35 minutes
Servings : 2-4
Ingredients
For Ground Peanut Coconut Sesame
1 cup Peanuts (मूंगफली)
¾ cup Coconut - grated (नारियल)
½ cup Sesame Seeds (तिल के दाने)
1 tsp Salt (नमक)
For Powered Masala
2 tbsp Coriander Seeds (धनिया के बीज)
1 tbsp Cumin Seeds (जीरा)
For Gravy
2 tbsp Peanut Oil (मूंगफली का तेल)
3-4 fresh Green Chillies - slit in half (हरी मिर्च)
3 Charred Onion Paste (भुने हुए प्याज का पेस्ट)
½ tsp Ginger-Garlic Paste (अदरक लहसुन का पेस्ट)
¼ tsp Turmeric Powder (हल्दी पाउडर)
½ tsp Powdered Masala (पिसा हुआ मसाला)
1 heaped tbsp Curd (दही)
¼ cup Ground Peanut Coconut Sesame (पिसा हुआ मूंगफली नारियल और तिल)
1 sprig Curry Leaves (कड़ी पत्ता)
Salt to taste (नमक स्वादानुसार)
Water (पानी)
½ tbsp Red Tamarind Pulp (लाल इमली का गूदा)
1 tsp Jaggery (गुड)
For Fried Eggplant
8-10 small Eggplants - cut in half, not all the way through (बैंगन)
Oil for frying (तेल तलने के लिए)
For Tempering
1 tbsp Peanut Oil (मूंगफली का तेल)
1 sprig Curry Leaves (कड़ी पत्ता)
½ tsp Cumin Seeds (जीरा)
½ tsp Onion Seeds (कलौंजी)
For Garnish
fresh Coriander leaves (धनिया पत्ता)
Process
For Ground Peanut Coconut Sesame
In a hot pan add peanuts and dry roast them for 1 minutes.
Now add grated coconut and continue roasting for a minute.
Then add the sesame seeds and continue roasting until it's properly roasted.
Remove and cool down then grind it into a fine powder. And keep aside for further use.
For Powdered Masala
In a hot pan add coriander seeds, cumin seeds and roast it until fragrant then grind it into a fine powder.
For Fried Eggplant
Heat oil in a kadai on medium heat and deep fry the eggplants until light golden and cooked.
Remove on an absorbent paper and keep aside for further use.
For Tempering
Heat peanut oil in a pan and add curry leaves, cumin seeds, onion seeds and let them crackle then keep aside for further use.
For Gravy
In a kadai heat peanut oil then add green chillies, charred onion paste and saute for a minute.
Then add ginger-garlic paste, turmeric powder, powdered masala, curd and continue sauteing for 2 minutes.
Now add ground peanut coconut sesame seeds and saute until fragrant.
Add curry leaves, salt, water and cook for 4-5 minutes.
Now add tamarind pulp, jaggery then stir it once and continue cooking for 1-2 minutes. And switch off the flames.
Pour this in a serving plate then place the fried eggplants then pour hot tempering on it .
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Bharli Vangi (Maharashtrian eggplant/brinjal recipe)
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