Brinjal Masala Recipe| Baingan Masala| Spicy Masala Baingan-Eggplant Curry
Baingan Masala Recipe Spicy Masala Baingan Brinjal Masala Curry Eggplant Curry and also called as Bagara Baingan is an Indian curry recipe. Baingan Masala is cooked slowly with Indian spices and then by adding split baingan into that masalas.
Baby brinjals/Eggplants - 500 gm
Sesme seeds - 4 Table spoons
Dry Coconut Powder - 2 Table Spoons
Cumin seeds-1 tsp
Bay Leafs - 2
Mustard Seeds - 1TSP
Green chillis-3
Chopped Onion-1
Tomatoes - 1
Ginger Garlic Paste - 1 TBSP
Peanuts-1/2 cup
Turmeric powder-1/2 tsp
Red chilli powder-1 tbsp
Coriander powder-1 tbsp
Garam masala powder-1 tsp
Cummin Powder -1/2 TSPN
Dry Fenugreek Powder -1 TSPN
Jaggarey - 1/2 TBSPN
Tamarind Pure - 1/2 cup
Hing - Pinch
Fresh Coriander
Salt to taste
Cooking oil-4 tbsp
Water - 1 Glass
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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.
Hyderabadi DUM KE BAGAREY BAINGAN BAWARCHI Style-Shadiyon May Banney Wali Zabardast Biryani Curry
#bagarebaingan #dumkebaingan #hyderabadirecipes #cookwithfem
Hyderabadi Bagarey Baingan, A delicacy of Hyderabadi Cuisine.Try this tasty Eggplant recipe using classical Hyderabadi masalas.I will share with you an easy method of how to make this tasty curry eaten with Biryani or rice, Hyderabadi Nizams style Authentic brinjal curry, bharwa baingan
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HYDERABADI GARAM MASALA POWDER LINK
INGREDIENTS
Brinjal / Egg plant - 500 gram
peanuts - 4 tablespoon / 70 gram
sesame seeds - 5 tablespoon / 60 gram
coconut powder - 6 tablespoon / 50 gram
cumin seeds - 1 teaspoon
coriander seeds - 2 teaspoon
poppy seeds - 2 tablespoon / 30 gram
fried onion - 1 / 80 gram
coriander leaves - handful
green chillies - 4
Tamarind - 60
oil - 1/2 cup
cumin seeds - 1 teaspoon
mustard seeds - 1 teaspoon
fenugreek seeds - 1/4 teaspoon
kaalonji - 1/4 teaspoon / black cumin
curry leaves
green chillies - 5
tomatoes
turmeric powder - 1 teaspoon
red chilli powder - 1 teaspoon
salt as required
coriander leaves
garam masala powder - 1 teaspoon
REAL HYDERABADI CHICKEN DUM BIRYANI (KACCHI AKHNI KI)
PUNJABI MUTTON MASALA
MUTTON MASALA WITH TURAI
CRISPY CHICKEN FRY
ALOO KI KATLI
HYDERABADI ANDE KA KORMA
EGG DUM BIRYANI RECIPE
HYDERABADI CHICKEN HALEEM
CHICKEN CAPSICUM MASALA
CRISPY EGG PARATHA RECIPE
LEMON PEPPER CHICKEN
FISH TIKKA MASALA
Crispy Bhindi Fry
BEST CHICKEN BIRYANI
HYDERABADI MUTTON KORMA
SHADIYON WALA MUTTON KORMA
MUTTON FRY RECIPE
BHUNA MURGH
HYDERABADI BAGAREY BAINGAN
CHICKEN MALAI TIKKA BIRYANI IN PRESSURE COOKER
HYDERABADI MUTTON HALEEM
KACCHE MASALON KA GOSHT
MANGO MASTANI
HYDERABADI CHICKEN DUM BIRYANI
CRISPY FRIED ONIONS
ASLAM BUTTER CHICKEN RECIPE
HOW TO MAKE KHOVA AT HOME
HYDERABADI KADDU KI KHEER
HYDERABADI DOUBLE KA MEETHA
SHAHI TUKREY
HYDERABADI MUTTON KORMA
HYDERABADI KADDU KA DALCHA
HYDERABADI BAGARA KHANA
KIMAMI SEVIYAN
BEST SPANISH OMELETTE
CHICKEN KALMI KABAB
MANGO BANANA SMOOTHIE
CHICKEN AFGHANI WITH GRAVY
CHICKEN AFGHANI WITH GRAVY
MASALA BHINDI RECIPE
HYDERABADI SUTHRIYAN
CRISPY JUICY CHEESY CHICKEN FINGERS
BREAD PAN PIZZA IN 5 MINUTES
BANANA CUSTARD
BEST SOUTH INDIAN MUTTON FRY
Brinjal Masala | Baingan Masala I Egg Plant Curry |How to make Masala Brinjal Curry | Bagara Baingan
Brinjal Masala Curry | Baingan Masala I Egg Plant Curry | Bagara Baingan | How to make Masala Brinjal Curry
This recipe is very simple and easy to make. It tastes simply amazing. Its a great combination with roti, chapatis, rice, puloa's, bagara rice.
Ingredients:
For Frying:
- Brinjal/Eggplant - 12 to 15 Small
- Salt - 1 tsp
- Turmeric/Haldi - 1 tsp
- Oil - 3 tbsp
- Red Chilli Powder - 1/2 tsp
For Peanut Masala Paste:
- Peanuts - 1/2 Cup
- Fenugreek/Methi Seeds - 1/4 tsp
- Dried Red Chillies - 2
- Coriander Seeds - 1 tsp
- Sesame Seeds - 1 tsp
- Poppy Seeds - 1 tsp
- Water - 1/4 cup
For Bhagara Masala:
- Oil - 3 tbsp
- Cumin Seeds - 1tsp
- Dried Red Chilli - 2
- Chopped Curry Leaves
- Green Chillies - 4 Slit
- Pounded Ginger & Garlic Paste - 2 tbsp
- Finely Chopped Onion - 1 Medium
- Kashmiri Mirch Powder - 1 tsp
- Turmeric/Haldi - 1 tsp
- Corinader Powder - 1 tsp
- Cumin Powder - 1 tsp
- Water - 250 ml
- Chopped Coriander Leaves
- Tamarind Extract - 1 cup
- Salt to Taste
- Garam Masala Powder - 1 tsp
- Jaggery - 1 tbsp
Method:
1. Firstly, cut the brinjals in x-shape without taking off the stalk.
2. Soak in water along with 1 tsp salt to avoid discolouring for 10 minutes.
3. Meanwhile, prepare masala paste by roasting peanuts until it turns crisp.
now add sesame seeds, coriander seeds, and methi.
4. Roast on low flame until spices turn aromatic.
5. Cool completely and transfer to the blender.
6. Blend to a thick paste adding ¼ cup water.
7. Take a large kadai/pan and fry the brinjals till it turns soft. Keep it aside when done.
8. Next, add oil to the same or another kadai. Add cumin, green & red chilli and few curry leaves.
9. Saute onion until it changes colour slightly. Add pounded ginger & garlic paste.
10. Now add turmeric, corinader, cumin and chilli powder. Saute on low flame.
11. Next add peanut masala paste and mix well.
12. Add tamarind extract and mix well.
13. To it add jagerry.
14. Add the fried brinjals and mix gently.
13. Add water and adjust consistency as required.
14. Cover and simmer for 10 minutes stirring in between.
15. Add garam masala towards the end and give it a quick stir.
16. Finally add coriander and mix well.
Finally, enjoy brinjal masala curry with roti, puloa, briyani, or rice.
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#bagarabaingan #eggplantcurry #assortedcooking #hyderabadibagarabaingan #bagarabainganrecipe
restaurant style bharwa baingan/भरवा बैंगन/ಎಣ್ಣೆ ಬದನೆಕಾಯಿ ಮಸಾಲ
baingan bharwa recipe
ingredients:
10 brinjal
2 Tbsp oil
1 cup water
1/4th cup tamarind pulp(extracted after soaking small lemon size tamarind in water for 15 mins)
1 tbsp jaggery or can add 1 TSP sugar
for dry masala powder ::
2 Tbsp peanuts
1 Tsp seasame seeds
1 Tsp fennel seeds
1 Tsp cumin seeds
1.5 Tsp coriander seeds
1/4th tsp methi (fenugreek) seeds
1.5 Tsp desiccated coconut
8-10 curry leaves
roast all ingredients and transfer to blender and keep aside to cool completely.Add 1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp salt
bring into fine powder
For masala paste::
1 Tsp
1 inch ginger or 1 Tsp ginger paste
7-8 cloves of garlic
1 large onion choppechopped
2 Tsp red chilli powder,
1 large Tomato
1 tsp salt
1/4th cup water
add oil in a pan, add ginger, garlic, onion. saute until onion softens. transfer to a grinder and cool it completely. add chilli powder, tomato, salt and water.
grind to smooth paste
cut deep x mark on brinjal. fill dry grinded masala powder and shallow fry until half cooked. take out and keep aside. In same kadai add remaining dry masala powder,masala paste and cook until oil separates. add fried brinjal mix well. add tamarind pulp, jaggery , 1 cup water. simmer for 10 minutes.
bharwa baingan ready. enjoy and for comment after trying this recipe
#bharwa baingan recipe
#stuffed bringal sabzi
#how to make restaurant style bharwa baingan
#ennegai recipe
#masala baingan recipe
#bharwa baingan kaise banaye
#bharwa baingan banane ka tarika
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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Baingan ka Bharta -
Hyd Egg Curry -
Andhra style Paneer Masala -
Andhra Chilli Chicken -
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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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#bagarabaingan #SpicyBrinjalgravy #Ranveerbrar
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