Baingan or brinjal or aubergine is the quentessential weekday vegetable. Frying the brinjal and potato and then tossing in masala elevates the taste of these humble veggies.
Aaloo Baigan/ Brinjal Potato curry:
Medium size brinjal- 4 not too big
Potato - 3
Garlic - 7-8cloves
Ginger- 2” piece
Cumin seeds- 1tbsp
Salt- to taste
Red chilli powder- 1/2tsp
Haldi- 1 tsp
Dry dhania powder-1 tsp
Garam masala- 1 large pinch
Oil- for frying
- cut brinjal in to 2 lengthwise
- cut potato in to 3-4 parts lengthwise
- fry both brinjal and potato in oil to golden brown
- grind onion and garlic together
- grind tomato and ginger together
- heat 2 tbsp of oil in a Kadhai - add jeera and heeng and sauté for 10-20 seconds
- add onion garlic and sauté till golden brown
- add salt, red chilli powder, turmeric powder, dhania powder followed by tomato ginger paste
- sauté till oil separates and 1.5 cup water
- add fried potato pieces followed by brinjal pieces - cook covered until thick gravy is achieved
- garnish with garam masala and cut coriander leaves
#aloobaingan#brinjal#aubergine#indianfood#foodsofindia#potato#gharkakhana 😋 #quickfood
My favorite! Gotukola and brinjal fry #brinjal#cashew#gotukola#chillihun .
Fry garlic, curry leaves, onions and leave aside. Fry brinjals, gotukola and cashew.. in a pan add chili powder and salt, keep it on low fire and mix all fried ingredients in it
EGGPLANT. This all-year-round vegetable has a lot of benefits. Eggplant contains small amounts of Niacin which is helpful in increasing good cholesterol (HDL). Eggplant has Anthocyanin especially, Naucin is very good for free radical attackS against cell damage.
Brinjal stuffed with Moroccan spiced veggie mince. Looks really great but involves minimal effort. Use lentils if you’re not a fan of soya mince.
1. Cook veggie mince with harissa paste and a little extra cumin.
2. Roast the brinjal in the oven for 20 minutes until soft- it doesn’t need any oil.
3. Once the brinjal is cooked, slice in half and use a fork to mash the middle of each half.
4. Spoon the mince into the brinjal.
5. Top with tahini, pine nuts, chickpeas and parsley
Chidambaram Brinjal Gothsu - Recipe - Part - 2
11. Grind brinjal into coarse paste.
12. Take extract from tamarind.
13. Heat 1 tsp oil in a kadai.
14. Add mustard seeds and saute.
15. Add urad dal and saute.
16. Add channa dal and saute.
17. Add curry leaves and saute.
18. Add chopped small onion.
19. Saute till transparent.
20. Add 1 cup of water.
Chidambaram Brinjal Gothsu - Recipe - Part - 1
Brinjal - 5
Tamarind - 1/2 tsp
Small onion - 8
Curry leaves - 5
Salt - to taste
Sesame oil - 1/2 tbsp
Roast & Powder:
Oil - 1/2 tsp
Coriander seeds - 1/2 tbsp
Dried red chilli - 2
Asafoetida powder - 1/8 tsp
Mustard seeds - 1/4 tsp
Urad dal - 1/4 tsp + 1/8 tsp
Channa dal - 1/2 tbsp
Oil - 1 tsp
Curry leaves - 5
1. Soak tamarind in water.
2. Cut brinjal same like picture.
3. In a kadai add water and brinjal and cook.
4. Heat 1/2 tsp oil in a kadai.
5. Add coriander seeds, dried red chilli, asafoetida powder and saute till golden brown.
6. Remove from fire and allow it to cool.
7. Cook brinjal till soft and drain from water.
8. Allow it to cool.
9. Chop small onion finely.
10. In a mixie grind coriander seeds mixture along with required rock salt into powder.