Tangy Brinjal Curry | Eggplant Curry | Brinjal Masala | Achari Baingan
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- Опубліковано 3 лис 2021
- Tangy Eggplant Curry (Achari Baingan)
𝙄𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨:
Eggplant / Brinjal - 1 big
Onion - 1
Tomato - 1 big
Garlic - 2 to 3 cloves
Mustard seeds - 1/4 tsp
Fenugreek seeds - 1/4 tsp
Fennel seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Rice flour - 1 tbsp
Red chilli powder - 2 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Cumin/jeera powder - 1/2 tsp
Tamarind - one lemon size (soaked in 1/2 cup water)
Sugar - 1 tsp
Salt - as required
Coriander leaves - few chopped
“𝑶𝒉 𝑾𝒐𝒘” 𝑹𝒆𝒄𝒊𝒑𝒆:
1. Cut the eggplant into horizontal slices of about 1 cm and cut lines on the surface. Make a thin paste of rice flour with 1 tsp chilli powder, 1/4 tsp turmeric powder and some salt. Dip the eggplant slices in the paste and shallow fry them in about 4 tbsp of oil for 5 mins on each side. Keep the slices aside.
2. In the same pan, sputter mustard, fenugreek, cumin and fennel seeds. Add finely chopped onions and sauté until translucent. Add minced garlic and sauté for 2 mins. Then add finely chopped tomatoes and sauté until mushy.
3. Add 1 tsp chill powder, 1 tsp coriander powder, 1/2 tsp cumin powder and the required salt. Add little water and cook for 10 mins. Then squeeze the tamarind juice and mix with 1 tsp sugar and add it to the pan. Mix well and cook for 5 mins.
4. Now add the fried eggplant slices and mix gently. Cook for another 10 mins and garnish with some chopped coriander leaves.
Enjoy the scrumptious #eggplant curry with hot rice or roti/chapati!
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