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Before you jump to Baghare Baingan recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Fine For You.
Just about every single article you read about bettering your health or slimming down is going to tell you to ignore the drive through and cook all of your meals instead. This is certainly excellent guidance. But occasionally the last thing you want to do is prepare a whole supper for yourself and your family. Sometimes you just want to go to the drive through along the way home and call it a day. There is simply no reason that you shouldn’t be able to do that once in a while and be free of the guilt usually associated with “diet slips”. This may be possible because lots of the popular fast food places are trying to make their menus healthy now. Here’s how it’s possible to eat healthfully when you are at a fast food restaurant.
Pick out a drive through for a restaurant that’s known for catering to people with better palates. For example, Arby’s won’t serve hamburgers. You could eat roast beef sandwiches, wraps and salads instead. Wendy’s, whilst no stranger to the hamburger, likewise includes an abundance of additional meal choices: large salads, large baked potatoes and other tasty items fill its menu. Most fast food restaurants usually do not stoop to the poor lows seen at McDonalds.
Basic sense states that the best way to lose weight and get healthy is to ban fast food from your diet entirely. Most of the time this is a good concept but if you make great choices, there is not any reason you can’t visit your drive through once in a while. Often what you need most is just to have another person do the cooking. There isn’t any reason to feel terrible about going to the drive through when you make healthy decisions!
We hope you got insight from reading it, now let’s go back to baghare baingan recipe. To make baghare baingan you only need 27 ingredients and 14 steps. Here is how you do it.
The ingredients needed to cook Baghare Baingan:
- Prepare 6 small purple brinjals
- Provide 8-10 baby potatoes
- You need 1 tsp red chilli powder
- Prepare 1 tsp garlic powder
- Get to taste Salt
- Use As required Oil to fry
- You need For Masala gravy:
- Take 1 tbsp white sesame seeds
- Get 3 tbsp coconut powder
- Provide 2 tbsp almond powder
- You need 3 tbsp thick Yoghurt
- Provide 1 tsp ginger-garlic paste
- Take 1-1/2 tsp green chilli paste
- Prepare 1 tsp red chilli powder
- Take 1/2 tsp turmeric powder
- Provide 1 tsp coriander powder
- Get 1/2 tsp chaat masala
- Use 1 tbsp thick tomato paste
- Prepare 1 tsp mustard seeds
- Use 1 tsp cumin seeds
- Prepare Dash hing (asafoedita)
- Use Few curry leaves
- Use 2 whole green chilies
- Take 2 tbsp Olive oil
- Get 1 cup water
- Provide to taste Salt
- Use 2 tbsp chopped coriander leaves for garnish
Steps to make Baghare Baingan:
- Wash and pat dry the brinjals and potatoes. Make four slits in them without cutting through and through.
- Mix red chilli powder, garlic powder, and salt. Rub this mixture well in to the slits.
- Heat a fry pan and fry the brinjals and potatoes till they are cooked (tender).
- Remove them to a plate covered with paper towels to drain excess oil.
- Dry roast sesame seeds, coconut powder, and almond powder till lightly browned. Stir constantly to prevent charring. Cool it thoroughly.
- Grind this mixture along with yogurt and little water to a smooth puree. Keep aside. - Combine ginger-garlic paste, red chilli powder, turmeric powder, coriander powder, green chilli paste and salt in a small bowl. Add little water and dissolve all the powders to make thick paste.
- Heat oil in nonstick kadhai/pan. Add mustard seeds. Once they pop, add cumin seeds, hing, curry leaves, and green chilies.
- Add the prepared paste and sauté. Cook till raw flavors of ginger and garlic disappear and masala leaves pan.
- Add the tomato paste and mix well to blend in.
- Lower the gas flame and add the yogurt puree and stir well.
- Add water, stir well to mix, and cover with lid to bring the gravy to a simmer.
- Cook till oil floats. Remove lid and add the brinjals and potatoes to the gravy. Cover with lid again and simmer for another 5 minutes to infuse flavors in them.
- Add chaat masala and give it a stir.
- Remove to a serving dish and garnish with coriander leaves and serve with rice rotis (Bhakri) or steamed rice or naan.
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