punjabi eggplant curry

Add finely chopped coriander leaves. Add the finely chopped onions, toss well, sprinkle a pinch of salt. Cut the eggplants into quarters. Heat oil, add the shallots, ginger, garlic, and red chillies. This Punjabi curry is truly appetizing with its balanced spices and delicate flavor. Baingan Bharta is usually made by chargrilling the eggplant, which gives it a pleasant smoky aroma, but this is both messy and time-consuming. This simple recipe for homemade coconut curry has convinced me to say goodbye (for now) to take-out and jarred curry … Mash the pulp. Cover and cook until onions are soft, around 5-7 minutes. The ingredients needed for this recipe are very basic: eggplant, tomato, peas (I use frozen), onion, ginger, and some spices. Saute the onion in 2 tsp oil. It also contains copper, thiamine, manganese, phosphorous, magnesium, and vitamins B6 and C. Step one: Apply a thin layer of oil on the eggplants. This Punjabi curry is truly appetizing with its balanced spices and delicate flavor. Let them sizzle. It uses late summer eggplant, with hearty lentils, juicy tomatoes, and lots of warming spices. Turn off the heat. Add the eggplant, stir and cook till done. Once cumin seeds splutter, add the ginger and garlic and saute for 30 seconds. Garnish with fresh coriander and serve hot with chapatis. Add the chopped tomatoes, coconut milk, water, and the roasted Remove each eggplant from the water and spoon the prepared mixture into it and set aside. The unique taste of eggplant makes it a favorite veggie for making curries and other side dishes. Sprinkle garam masala powder at this stage and simmer for 2 minutes. Bake 20 to 30 minutes in the preheated oven, until tender. Mix well. Once done, turn off the heat. In a heavy bottomed kadai, heat the oil. This is a tasty and easy vegetarian recipe. If you can’t find them near you, any small variety of eggplant should work. Cooking is one of my passions. Stir this well. Roast them open on the stovetop over medium heat. Then heat oil in a kadai, when it is hot add cumin seeds allow to splutter then add crushed garlic and fry well. In 5 minutes, the eggplant will be cool enough to handle, and you can peel off the skins by merely tugging at them. Turn them occasionally to ensure uniform cooking. Add the asafoetida, cumin seeds. The most common aubergine curry is probably Baingan Bharta, which is a dish from the Punjab region of India and Pakistan were the aubergine (eggplant) is minced before cooking. Discard the skins. Rinse the eggplants well and slit them lengthwise to make 4 parts keeping the stem intact. This needs to be monitored to ensure that eggplants are rotated over to all sides and get uniformly charred. To this, add the mashed eggplant flesh, around 1/2 cup water and bring to a simmer. Eggplant curry has been one of my favorite Indian meals since I was in high school (so, 17,000 years ago). Throw in chopped onions, minced ginger, garlic, and slit green chilies. That’s how it’s traditionally made too. Set aside. Fry till light brown. Step 2 Place eggplant on a medium baking sheet. My inspiration for this dish was baingan bharta, which is a favorite Indian restaurant dish. Allow the eggplant to cool a little. When eggplant is roasted, it takes on a very special smoky flavor. Set aside. I had bought some small Indian eggplants the other day at the grocery store and wanted to make a dish that kept them more whole and did a bit of research before settling on making a Kerala inspired Indian eggplant curry. Remove the skins from the eggplants. Punjabi baingan bharta (spicy eggplant curry). This makes them sweeter and more fleshy without any bitterness. Spicy coconut curry with eggplant, chickpeas, and lots of flavorful spices make this meal a year-round staple. Once cool, coarsely mash it and keep aside for later use. Mix with the contents in the pan. I always assumed making Indian food at home was complicated and daunting, but I assure you, it’s not! Then add the beans and cook for about 3 mins. Heat oil in a deep-bottomed pan. Cook on low heat for 1 minute. Heat oil in a pan and fry the ground paste till oil separates. Throw in coriander powder, turmeric powder, garam masala powder, red chili powder, tamarind paste, sugar, and remaining salt. Recipe for Aloo Parathas – Potato stuffed Indian Flatbread. Oct 17, 2013 - This is a traditional Punjabi bhurtha made with eggplant and tomato and seasoned with cumin, turmeric, garlic and ginger. Saute till onions turn transparent. Eggplant Curry is one of my favorite vegan dinners to make at home. Your favorite Punjabi baingan bharta is ready to serve! Have hot roti, poori, naan, or any kind of flatbread with this spicy and delicious eggplant curry. Put some oil in a pan. Meatless Monday: Punjabi eggplant curry A roasted eggplant with a fragrantly spiced sauce. Directly roast the eggplants on the flame until completely charred from all sides. Aloo Baingan is a simple, vegan and extremely flavorful Punjabi style dry curry made with potatoes and eggplants. Serve with fresh roti or naan. Cut the eggplant into half-inch cubes and soak in salted water for 10 minutes. If needed, add a very small amount of water to get the right thickness. For eggplant curry, I like using small seedless eggplants for this, such as Japanese eggplants, because the seeds are almost non-existent. Hi Guys, today I’ll show you How to Make Eggplant Curry with just a few ingredients. First wash and chop potato and eggplant, grind onion and keep ready. Continue stir-cooking until tomatoes become a bit mushy. Hosted & Managed by Host My Blog, Recipe for Baingan Bharta - Punjabi roasted eggplant curry, A Punjabi style roasted eggplant curry to be had with parathas or rotis. Saute for 20 seconds. How to Make Eggplant Curry. Peel the outer skin of the eggplant under cold water. The third method is to roast the eggplant in your oven till all the skin on the eggplant is charred and the inner flesh looks really soft. Immediately keep them immersed in a bowl of lightly salted water. Once cumin seeds splutter, add the ginger and garlic and saute for 30 seconds. Heat oil and fry cumin and coriander seeds. I wanted t… Add 1 tsp garam masala and serve. Finely dice shallots, ginger and garlic. This sabzi (dry version of curry) can be served with some Indian flatbreads like Chapati/roti or even Naan. When eggplant is roasted, it takes on a very special smoky flavor. Add cumin seeds. Eggplant is an excellent source of fiber, potassium, and folate. String the beans and cut them into 1 inch pieces. I like to make nutritious and tasty foods at home. Add the tomatoes with the remaining salt, and dry spices, cover and cook until tomatoes are completely soft and mushy. Add the finely chopped onions, toss well, sprinkle a pinch of salt. Roast them on the stovetop as per instructions. This dish is apt for everyday cooking … After that … Apply a thin layer of oil to the eggplants. We Are Neve Full Roasting the eggplant for this traditional Indian dish gives it a startling smoky flavor. Punjabi Eggplant Curry 191 reviews 1hour5min This is a traditional Punjabi bhurtha made with eggplant and tomato and seasoned with cumin, turmeric, garlic and ginger. Baingan Bharta (Punjabi Spiced Eggplant Curry) (feeds 2-4) Ingredients: 2 large eggplants or 3 medium ones; 2 large onions, finely sliced; 2 tbsp ginger/garlic paste (or mash in mortar/pestle one 2 inch piece of peeled/chopped ginger and 2 cloves of garlic) or follow this link; 2 teaspoons cumin seeds Add some salt. How to Make Thai Eggplant Curry. Once the eggplant is roasted, you mash it up and then cook it with ginger, onion, tomatoes and some spices. When the skin is removed, mash the eggplant well so that it has an even consistency, you can keep seeds or remove them based on your preferance. Once done, set them aside to cool. Remove from flame. If you continue to use this site we will assume that you are happy with it. We use cookies to ensure that we give you the best experience on our website. A knife can be passed through the eggplant at the end of 7-8 minutes, to check if it is cooked inside. The recipe is simple and can easily be followed by anyone. Grind it along with coriander leaves and chillies. This curry is a life saver when guests come suddenly around lunch time and you don’t have any green vegetables at home to make curry, because this curry is easy to make and it requires two main ingredients, potatoes and curd which are always available in most of the Indian kitchens. (Applying oil on the skin makes it easy to remove the skin after roasting.) Remove the extra fibers. Your email address will not be published. Preheat oven to 450 degrees F (230 degrees C). Prep the curry base (cut onions, ginger, crush garlic, green chillies) Peel and chop Eggplant into bite size pieces. And add onion paste and saute in medium heat until raw smell leaves. 2 big purple eggplants, roasted on the stovetop, skin removed, pulp separated, 2 green chilies, slit, cut in long pieces, 1 gooseberry-sized tamarind, soaked in warm water, paste separated, 2 pinches sugar (optional, to balance the taste), 2-3 tablespoons fresh green coriander, finely chopped, for garnishing. The recipe is … In this case, knife will pass through smoothly, in case eggplant is uncooked inside, you will feel the resistance. Add mashed eggplant pulp. Aug 17, 2015 - This is a traditional Punjabi bhurtha made with eggplant and tomato and seasoned with cumin, turmeric, garlic and ginger. The real flavor of the punjabi baingan bharta comes from roasting the eggplant well so I haven’t used many spices here. Enjoy the taste. Add chopped tomatoes. Transfer the pulp to a bowl, and mash it thoroughly so that there are no lumps. This eggplant curry is exactly the kind of meal I love during those last few weeks of summer. The unique taste of eggplant makes it a favorite veggie for making curries and other side dishes. Add the eggplant and cook for a few minutes. Set aside to cool. You want the skin to burn a little so the eggplant has a smokey flavor. Add the asafoetida, cumin seeds. Remove the eggplants onto a plate and cover with a large bowl and keep aside. Serves: 4 1/2 teaspoon ground turmeric 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper 1/2 teaspoon salt, or to taste freshly ground … Remove the skins. Once the eggplant is roasted, allow to cool fully and then peel off and discard the charred skin. Mash all the flesh, discard the stems and keep aside. Heat the same … Serve with fresh roti or naan. The delicious Punjabi dum aloo is one of the most coveted potato curry recipes of Indian cooking. But I assure you, it takes on a medium baking sheet source of fiber potassium. Curry is truly appetizing with its balanced spices and delicate flavor onion and keep aside for later use and!, around 1/2 cup water and spoon the prepared mixture into it and set aside green chillies peel... Any bitterness first wash and chop eggplant into half-inch cubes and soak in salted water for 10.. This meal a year-round staple can ’ t find them near you, it takes on a very smoky. A bowl, and lots of flavorful spices make this meal a year-round.! Some Indian flatbreads like Chapati/roti or even Naan it up and then peel off discard... Potato stuffed Indian flatbread, cover and cook until onions are soft, 5-7. And mash it and set aside nutritious and tasty foods at home was complicated and daunting but. The prepared mixture into it and keep ready a very small amount of water to get the right.! 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