Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, eggplant curry/ vangi bhaaji/ brinjal curry. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Eggplant curry/ Vangi Bhaaji/ Brinjal curry is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Eggplant curry/ Vangi Bhaaji/ Brinjal curry is something that I have loved my entire 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 get started with this particular recipe, we have to prepare a few components. You can have eggplant curry/ vangi bhaaji/ brinjal curry using 11 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Eggplant curry/ Vangi Bhaaji/ Brinjal curry:
- Prepare 300 grms - Brinjal/Vangi Cut into Cubes
- Take 1 Small Onion (finely chopped)
- Get 1 Medium Tomato (finely chopped)
- Make ready 2 tbsp Coriander Leaves
- Get 2 tbsp Roasted Groundnut Powder/Peanut powder (optional)
- Make ready 2 tbsp Red Chilli Powder
- Get 1/2 tsp Turmeric Powder
- Get 1 tsp Coriander Powder
- Take 1/2 tsp Garam Masala
- Take 1 tsp Salt
- Take 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.
Instructions 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 for this special food eggplant curry/ vangi bhaaji/ brinjal curry recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
