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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
How To make Spicy Eggplant In Ginger Tamarind Sauce (Masala Vangi)'s Videos
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.
Brinjal Masala | Maharashtrian Style Stuffed Brinjal Masala | भरली वांगी मसाला रेसिपी
Brinjal Masala
Ingredients:
★ Brinjal stuffing
1) Brinjal - 4
2) Vatan Masala - 5 tbsp
3) Roasted Peanut Powder - 5 tbsp
4) Red chilli powder - 2 tbsp
5) Sunday masala (for spiciness) - 1 tbsp
6) Turmeric powder - 1 tsp
7) Garam masala - 2 tbsp
8) Coriander powder - 1 tbsp
9) Salt to taste
★ Brinjal masala gravy
1) Oil - 4 tbsp
2) Chopped Onion - 1
3) Jeera/ Cumin seeds
4) Ginger-Garlic paste
5) Curry leaves
6) Chopped Tomato - 1
7) Red chilli powder - 2 tbsp
8) Sunday masala (for spiciness) - 1 tbsp
9) Turmeric powder - 1 tsp
10) Garam masala - 1 tbsp
11) Pinch of hing
12) Tamarind paste
13) Coriander
#BrinjalMasala #StuffedBrinjalMasala #MaharashtrianRecipe
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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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Stuffed Eggplant curry recipe: Masala stuffed Baingan : Spicy and tasty stuffed Brinjal curry
Stuffed Eggplant: Masala stuffed Baingan: In this recipe the small tender eggplants /Brinjals are filled with dry spice mixture and cooked in a Onion Tomato sauce. Made as a dry curry. This recipe is for 7-8 small eggplants.
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Ingredients:
7-8 small eggplants/Brinjals
1 Onion chopped
1 Tomato chopped
1 tsp Garlic Ginger paste
¼ tsp Turmeric powder
Salt
Oil
Cilantro for Garnish
For the Stuffing:
1 Bay leaf
3 Cloves
1 small stick Cinnamon
2 Cardamom pods
1/8 tsp Fennel seeds
½ Star Anise
2 red Chillies
2 tbsp grated Coconut
2 tbsp peanuts
2 tbsp Sesame seeds
Few Curry leaves
Method:
We will make the dry Masala for stuffing ready first. Add a few drops of Oil to a hot pan. Add the dry spices one by one and keep stirring. Heat is on low. Continue till the Coriander seeds start popping and the other spices are all fully toasted. Remove from the pan and keep aside. Now toast the Sesame seeds, Peanuts and Coconut at low heat. Switch off the heat when the Coconut starts browning. Remove from the pan and grind along with the other toasted Spices to a coarse consistency.
Stuffing is ready. Slit the Eggplants into four at the bottom and fill the stuffing. Make sure they stay intact and don’t break. Now the Eggplants are filled and ready. Heat oil in pan. Add Onion, Turmeric powder, Salt. Saute well. Add Ginger Garlic paste and red Chili powder. Add Tomato. Saute well. Adjust water, Cover and Cook for 2 minutes. Now when the Sauce is cooked and ready, place the masala filled Eggplants on top of the sauce, add a few drops of water if needed, cover and cook. Check every few minutes, adjust water and turn them. After about 12-15 minutes they are cooked and soft. Switch off the heat. Ready to serve. Serve with Roti, Nan…Enjoy.
#stuffedeggplant #stuffedbaingan #stuffedeggplantmasala
Masala Bharli Vangi Recipe | Maharashtrian Style | Stuffed Brinjal Curry Bharli Vangi Bhaji
Stuffed Vangi Curry Recipe. An authentic spicy curry recipe made with purple eggplant and blend of stuffed spices. It is one of the popular curries from the marathi cuisine, loaded with the warmth of goda masala. It is typically served with indian flatbread or roti, but can also be served as a side to dal rice combination.
INGREDIENTS :
For Masala Stuffing:
-9 brinjal / eggplant (small)
-¼ cup peanut
-1 tsp cumin / jeera
-2 tbsp sesame
-3 tbsp dry coconut
-¼ tsp turmeric
-1 tsp chilli powder
-1 tbsp goda masala
-½ tsp salt
-3 clove garlic
-1 inch ginger
-small piece tamarind
-3 tbsp coriander
-1 onion (finely chopped)
For Curry:
-2 tbsp oil
-1 tsp mustard
-1 tsp cumin
-pinch hing
-¼ tsp turmeric
-½ tsp chilli powder
-1 tomato (finely chopped)
-1 cup water
-½ tsp salt
-½ tsp jaggery
-2 tbsp coriander (finely chopped)
INSTRUCTIONS:
1.Firstly, take 9 brinjal and slit in the centre. keep in water to prevent discolouring.
2.To prepare the stuffing, in a pan take ¼ cup peanut and roast on low flame until it turns crunchy.
3.Once the skin separates, peel the skin off.
4.Add 1 tsp cumin, 2 tbsp sesame and 3 tbsp dry coconut.
5.Roast on low flame until it turns golden brown.
6.Cool completely, and transfer to a small mixi jar.
7.Add ¼ tsp turmeric, 1 tsp chilli powder, 1 tbsp goda masala, ½ tsp salt, 3 clove garlic, 1 inch ginger, small piece tamarind and 3 tbsp coriander.
8.Blend to a coarse paste without adding water.
9.Transfer the masala paste and add 1 onion.
10.Mix well-combining everything well.
11.Now stuff the masala into brinjal and keep aside. reserve the leftover masala.
12.To prepare the curry, in a large kadai heat 2 tbsp oil and splutter 1 tsp mustard, 1 tsp cumin, pinch hing.
13.Keeping the flame on low add ¼ tsp turmeric,½ tsp chilli powder. saute until the spices turn aromatic.
14.Now add leftover stuffing and saute for 2 minutes.
15.Add 1 tomato and saute until the tomatoes turn soft and mushy.
16.Add in stuffed brinjal and saute for 2 minutes without breaking.
17.Now add 1 cup water, ½ tsp salt and ½ tsp jaggery. mix well.
18.Cover and cook for 10 minutes or until the brinjal is cooked completely.
19.Further, add 2 tbsp coriander and mix well.
20.Finally, enjoy bharli vangi with roti or chapathi.
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Bharli vangi recipe | Bharwan baingan | Eggplant recipe