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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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South Indian Eggplant Curry
South Indian eggplant curry is easy to make vegan curry, full of amazing flavors! It has intense smoky flavors from eggplants roasted in pan.
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 4 servings
Ingredients List:
1 lb eggplant (brinjal or aubergine) (400 grams)
¼ teaspoon turmeric powder
1 teaspoon Kosher salt
2 tablespoon vegetable oil (canola oil)
Curry Sauce-
1 tablespoon vegetable oil (canola oil)
1 onion, thinly sliced
½ cup tomato pulp (or tomato passata)
1 serrano peppers (optional), use with seeds if you want extra heat
1 tablespoon ginger, minced
1 tablespoon garlic, minced fine
1 sprig curry leaves
1 cup water (plus extra as needed)
Kosher salt to taste
¼ cup coconut milk, thick full cream
Spice Powders –
¼ teaspoon turmeric powder
½ teaspoon of chili powder (cayenne pepper) – use more if you like to increase heat
2 teaspoon cumin powder
3 teaspoon coriander powder
For useful tips more details on the recipe, click on detailed recipe link shared below.
Detailed Recipe Link -
BRINJAL MASALA CURRY || SPICY EGGPLANT MASALA CURRY || SOUTH INDIAN BRINJAL MASALA || SUPER TASTY
Brinjal masala is a side dish for biryani, chapati and other pulao's. Small whole brinjals are doused in a nutty gravy made with peanuts tangy tamarind and sesame seeds.
INGREDIENTS
* Brinjals small 10-12
* Peanuts 1/2 cup
* Sesame seeds 1/4 cup
* Coriander seeds 2 tbsp
* Cumin seeds 2tsp
* Fenugreek seeds 1/4 tsp
* Red chili whole 8-10+5-8
* Dry coconut1 tbsp
* Oil 1 tbsp + 1/2 cup
* Onion roughly chopped 1
* Curry leaves 3+3 sprigs
* Mustard seeds 1 tsp
* Ginger garlic paste 1 tbsp
* Kashmiri red chili powder 1 tsp
* Turmeric powder 1/2 tsp
* Tomato puree 3/4 cup
* Tamarind juice 1/2 cup
* Jaggery 1/2 tsp
* Garam masala 1/2 tsp
* Kasuri Methi 1 tbsp
* Coriander leaves chopped
* Salt as needed
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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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Baingan Masala recipe | eggplant masala curry | Brisk Kitchen
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Today's Recipe
Baigan Masala
Ingredients:
5 Small Brinjal (Baingan / Eggplant)
2 Onions, sliced
2 Tomato, puree
2 Bay Leaf
2 Cardamom (Elaichi) Pods/Seeds
1 teaspoon Cumin seeds (Jeera)
1/4 teaspoon Asafoetida (hing)
1/2 teaspoon Turmeric powder (Haldi)
1/2 teaspoon Kashmiri Red Chilli Powder
1/2 teaspoon Coriander Powder (Dhania)
1/2 teaspoon Garam Masala
1 tablespoon Ginger garlic paste
2 tablespoons peanut paste
2 tablespoons Tamarind Paste
2 teaspoons Coriander (Dhania) Leaves , finely chopped for garnish
3 tablespoons oil
Salt , to taste
Method:
1. To begin making the Chokh Vangun Recipe, wash, slit the baby eggplants into 4 from the bottom keeping the stack intact. Keep it immersed in a bowl of water until further use.
2. Heat a tablespoon of oil, let it smoke, drain the eggplants from water, pat it dry using a kitchen towel and add it to the pan.
3. Fry until they a partly turned golden on the outside. Remove them in a plate and keep aside.
4. Heat tablespoon of oil in a pan, let it smoke, add in the green cardamom, bay leaf and cumin seeds.
5. Add onion, ginger garlic paste and 2 -3 min cook till they turn golden. add salt to taste, turmeric powder, coriander powder, kashmiri red chilli powder, garam masala and mix well.
6. Add in the ground peanut paste and mix well.
7. Add tomato puree and mix well, cover and cook for 5 min.
8. Now, add in the fried baby eggplants
9. Simmer this mixture until the egg plants are cooked well. Simmer for another 5 minutes. Switch off the heat and garnish with coriander leaves.
10. Serve the Baingan masala Recipe along with Phulkas
Kitchen Essentials:
Induction Cooker: |
Measuring Cup & Spoon Set:
Chopper for Fine Cutting:
Bajaj Rex Mixer Grinder, 500W:
Oven For Baking 25liter
Good quality pan:
Hand Blender+Mixer:
Silicone Spatula:
Shoot Equipment:
Camera: Canon 80d:
Canon 1500d:
Lens
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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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