Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to prepare a special dish, eggplant curry/ vangi bhaaji/ brinjal curry. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Eggplant curry/ Vangi Bhaaji/ Brinjal curry is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They are nice and they look wonderful. Eggplant curry/ Vangi Bhaaji/ Brinjal curry is something which I have loved my whole life.
Eggplant absorbs every flavour you put with it - especially when you first start cooking. So if you start with onions, the eggplant will mostly taste of onions. It'll soak up all the oil from your curry paste, so be ready to add a little more oil if needed.
To begin with this particular recipe, we must prepare a few ingredients. You can cook eggplant curry/ vangi bhaaji/ brinjal curry using 11 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Eggplant curry/ Vangi Bhaaji/ Brinjal curry:
- Make ready 300 grms - Brinjal/Vangi Cut into Cubes
- Prepare 1 Small Onion (finely chopped)
- Take 1 Medium Tomato (finely chopped)
- Get 2 tbsp Coriander Leaves
- Make ready 2 tbsp Roasted Groundnut Powder/Peanut powder (optional)
- Take 2 tbsp Red Chilli Powder
- Prepare 1/2 tsp Turmeric Powder
- Take 1 tsp Coriander Powder
- Get 1/2 tsp Garam Masala
- Make ready 1 tsp Salt
- Get 1/2 cup water
Bharli Vangi or stuffed baby brinjals (eggplant) curry is popular Maharashtrian recipe where vangi means brinjal/eggplant. This recipe is very easy with limited ingredients and taste fabulous if made correctly which isn't complicated either we just have to cook the masala well and use oil little on generous side for this curry. Add eggplant pieces to the pan, and arrange in a single layer. Saute until all sides are brown and crisp.
Steps to make Eggplant curry/ Vangi Bhaaji/ Brinjal curry:
- In a large bowl, add all the above ingredients other than Oil and water.
- Mix it well evenly, to coat the eggplant/brinjal with masala or ingredients.
- Heat up the oil in a pan, once oil is hot add in all mixed content of the blow to pan and close the lid, cook for about 2 minutes.
- Check the eggplant/brinjal, if it is half cooked, now add water and cook for about 2-3 minutes on low flame.
- Eggplant curry is ready to serve as sides with rice or Chapatti.
- Tip: Do not add peanuts powder/groundnuts powder if you are ALLERGIC.
Once all eggplant pieces are browned, incorporate them into the sauce pan, making sure to cover all pieces with the sauce. Cover with a lid and simmer the heat. Cook until the vegetables are done. Garnish vangi batata bhaji (eggplant potato curry) with corainder leaves and serve hot with chapati or rice. brinjal tomato curry recipe eggplant tomato curry with a detailed photo and video recipe. an easy and tasty south indian curry recipe made with eggplant, tomato and assorted spices. the recipe hails from the south indian cuisine, particularly from the andhra or telugu cuisine and is known for its tangy and spicy taste. it is generally made and served with roti or.
So that’s going to wrap it up with this special food eggplant curry/ vangi bhaaji/ brinjal curry recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
