Featured Posts

Bhel Puri Recipe Bhel puri is a popular Indian snack item. Bhel puri is considered a delicious expression of Indian cuisine all over the world. Bhel puri is low fat, full of zing and nutritious snack food. It is now being...

Readmore

Vegetable Pulao Ingredients: 2 cups Basmati rice, 1/4 cup oil and ghee mixed (any oil), 2 small onions finely diced, 2 cups vegetables cut into small pieces take vegitables like carrot,beans,cauliflower...

Readmore

Mysore Pak Ingredients: 1 cup bengal gram flour 1 cup sugar 2 1/2 cups ghee 1 cup water 1/2 tsp cardomom powder Recipe to prepare Mysore Pak Recipe : .    Sieve the bengal gram flour (besan). .   ...

Readmore

Dry Fruit Kheer Ingredients: Leftover plain Boiled Rice 1 cup Cream Biscuits 8-10 (Vanilla or Cardamom flavour) Dry fruits 1/2 cup Milk fresh 1 cup Milk cream fresh 1/2 cup Vanilla essence 2, 3 drops.(if...

Readmore


Bharwa Baingan Recipe

Posted by admin | Posted in Indian Vegetarian Recipes | Posted on 13-05-2009

0

Ingredients

1 LB or 450 GMS big round Brinjals

3 Onions,finely chopped

5 Red Chilies

2 tsp. Coriander seeds

1/2 tsp. Cumin seeds

1/2 tsp. Fenugreek seeds(methi dana)

1/2 tsp. Turmeric powder

1/2 cup Grated Coconut

1/2 tsp. Mustard seeds

2 Curry leaves

A small ball of Tamarind

Oil for frying

Salt according to taste

Method for preparing Bharwa Baingan Recipe

•    Heat one tbsp. oil
•    And fry the red chilies, coriander seeds, cumin seeds and fenugreek seeds lightly.
•    Remove from oil and grind along with turmeric powder, tamarind and salt.
•    When well ground,
•    Add the coconut and grind to a fine paste.
•    Slit the brinjals into 4 pieces and immerse in water.
•    Stuff the brinjals with half of the ground masala paste and save the other half.
•    Heat 2 tbsp. oil in a pan
•    And add mustard seeds and curry leaves to it.
•    When the mustard seeds crackle,
•    add the chopped onion and fry till golden brown.
•    Place the brinjals in the pan and add the remaining masala paste.
•    Saut lightly and add a little water.
•    Cover and cook on low heat,
•    turn the brinjals occasionally to ensure even cooking.
•    When the brinjals are cooked and the gravy is thick, remove from heat.
•    Serve garnished with grated coconut and chopped coriander leaves.
•    Serve with hot indian chapatis

Write a comment