Maharashtrian Kala Baingan Curry

Maharashtrian Kala Baingan Curry(Eggplant Curry) with Coconut and Farsan | Authentic Recipe
Ingredients
Eggplant (Vangi)
1 Onion
Grated Coconut (sukha khobra)
Finely Chopped Coriander (kothmir)
Kasuri Methi
Cumin Seeds (jeera)
Mustard Seeds (rai)
Ginger (adrak)
Garlic (lahsun)
Dry Mango Powder (aamchur powder)
Red Chili Powder (lal mirchi powder)
Turmeric Powder (haldi)
Goda Masala
Farsan (crispy snack)
Cooking Oil (Tel)
Salt
Instructions:
1. In a pan, heat 1 tablespoon of oil. Add cumin seeds and mustard seeds. Once they splutter, add sliced eggplants and sauté until they are partially cooked.
2. Add 2 teaspoons of red chili powder, 1 teaspoon of turmeric powder, Goda masala, and a pinch of salt. Mix well and cook until the spices blend with the eggplants.
3. Grind a paste using onion, grated coconut, farsan, garlic, ginger, and dry mango powder with 2 tablespoons of water. Add this paste to the pan and stir.
4. Pour a glass of water into the mixture, adjusting the consistency according to your preference. Add crushed kasuri methi.
5. Bring the mixture to a boil, then simmer until it thickens. Once cooked, garnish with finely chopped coriander.
6. Serve the hot and flavorful Maharashtrian Kadha Vanga Bhaji with your choice of bread or rice.
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[@vighneshkumar8981]

Ahhhaa.....🤤🤤🤤

[@AFGfoodsecret]

Like 15 Excellent and deliciously prepared. Thank you for sharing the video. Good luck always
Full watched video great presentation