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Before you jump to Masala Baigan Curry recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Fine For You.
Almost every single article about reducing your weight and getting healthy tells readers to avoid drive through windows like the plague as well as to perform all of their own cooking. This is actually very true. But sometimes the last thing you wish to do is make a whole dinner for yourself and your family. Once in a while you just want to visit the drive through when you are on your way home and finish the day. There isn’t any reason that you shouldn’t be allowed to do this and not be suffering from remorse about slipping on your diet. You can do this because lots of the popular joints are now marketing “healthy” menu selections to keep their businesses up. Here’s how it’s possible to eat healthfully when you’re at a fast food place.
Concentrate on the sides. It wasn’t that long ago that all you could get in a fast food restaurant was French Fries. Now most of the fast food menus have been widened considerably. Now you may get a variety of salads. You can also select Chili. You may get a baked potato. You could possibly get fruit. There are so many options that you can choose that do not force you to eat foods that have been deep fried. Instead of the pre-determined “meal deals” try to make a meal from side dishes. You’ll keep your calorie and fatty food count low and save yourself commitment.
Standard logic tells us that one certain way to get healthy and lose fat is to skip the drive through and to banish fast food restaurants from your thoughts. While this is usually a good suggestion all you need to do is make a couple of good selections and going to the drive through isn’t anything to worry about–when you do it in moderation. Sometimes what you need most is just to have somebody else do the cooking. When you select healthy menu items, you do not have to feel bad about visiting the drive through.
We hope you got insight from reading it, now let’s go back to masala baigan curry recipe. To cook masala baigan curry you only need 17 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to cook Masala Baigan Curry:
- Provide 6 small sized purple brinjal
- Take 3 tbsp oil
- Prepare 1/2 tsp mustard seeds / rai
- Prepare 1/4 tsp methi / fenugreek seeds
- You need Few Curry leaves
- Use 1 onion, finely chopped
- Take 1 tsp ginger garlic paste / adrak lasun paste
- Use 1/2 tsp turmeric powder
- Use 1/2 cup tomato paste
- Prepare 1 Tsp cumin powder
- Use 1 tsp coriander powder
- Prepare 1 tsp garam masala
- Provide 1 red chilli powder
- Provide to taste Salt
- You need as required Water
- Prepare 1/2 tsp. roasted coarsely grind peanuts
- Use 1 tsp tarind pulp
Instructions to make Masala Baigan Curry:
- Wash and pat dry all the eggplants.
- Take 1 eggplant and make one slit horizontally and one vertically, but be careful not to cut through the entire length. We don’t want to cut the eggplants into pieces, it should remain attached with the stalk. - Repeat the same with all the eggplants.
- In a pan heat 2 tablespoons of oil on medium heat. - - Add the eggplants and cook on medium heat. Traditionally eggplants are deep fried in this recipe so you can go ahead and add a whole lot of oil and deep fry them if you want to.
- Cook till eggplants are little soft, around 10-12 minutes. You don’t want them to be too soft. Remove the eggplants from pan and place on a bawl.
- In the same pan in which you had fried the eggplant, add 1 tablespoon of oil on medium heat. Once the oil is hot add tej patta, mustard seeds or cumin seeds and let them crackle. Then add onion seeds (kalonji) and fennel seeds (saunf). Saute till they sizzle
- Add chopped green chilli and curry leaves and mix. - - Add chopped onions and cook till they are translucent. Then add ginger-garlic paste and cook till the raw smell goes away, around 2-3 minutes.
- Once the ginger-garlic is cooked, add the tomato paste and after 5 minutes add dry spices – cumin powder, coriander powder and red chilli powder. Also add the salt.
- Add around 1/2 of water and cook the spices for 2-3 minutes. The water is added to make sure the spices don’t burn.
- Add coarsely grind peanuts.
- Add turmeric powder and paprika powder and cook the paste for 5-6 minutes on medium-low flame. You can add little water again if you think the paste will get burnt.
- Add the fried eggplants to the masala and mix. - - Now add 2 cups of water, this might look like a lot of water but the curry will eventually be quite thick.
- Cover and cook on medium-low flame for 15-20 minutes. Stir 2-3 times in between. - - Open the pan and add garam masala, tamarind pulp and mix.
- Switch off the flame and add some fresh coriander leaves to the curry.
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