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How To make Spicy Eggplant In Ginger Tamarind Sauce (Masala Vangi)
1 1/2-inch-round ball tamarind
1/4 c -Boiling water
1 lb Thin, long eggplant
3 tb Light vegetable oil
1 1/2 ts Minced garlic
2 ts Ground coriander
1/4 ts Ground cinnamon
1/8 ts Ground cloves
1/2 c Packed flaked coconut
fresh or canned, :
unsweetened 1 ts Cayenne pepper (or more)
1/2 ts Coarse salt; or to taste
2 tb Unsulphured molasses
-OR- Brown sugar 1/2 ts Black mustard seeds
---------------------------GINGER-TAMARIND SAUCE--------------------------- -Tamarind residue from above 1/2 c -Boiling water
1/2 ts Cornstarch
1 tb Shredded fresh ginger
Put the tamarind in a nonmetallic bowl. Add 1/4 cup boiling water and let it soak for 30 minutes. Mash the pulp and extract as much juice from it as possible. Pour all liquid into a bowl, and save the fibrous residue for making the sauce. Slit the eggplants lengthwise to within 3/4 inch of the stem end so that each eggplant remains in one piece. Measure out the spices and place them right next to the stove in separate piles. Heat 2 tablespoons of the oil in a large frying pan or skillet over medium-high heat for 1 minute. Add the garlic and fry for 30 seconds. Add the coriander, cinnamon, and cloves; fry for 15 more seconds. Stir in the coconut and cayenne pepper; continue frying, stirring, until lightly toasted (about 2 minutes). Turn off the heat and stir in the salt, tamarind liquid, and molasses, and mix well. Stuff the eggplants with the spicy coconut mixture. Secure them by wrapping thread around them. Heat the remaining 1 tablespoon oil in the same pan over medium-high heat. When it is hot, add mustard seeds. Keep a pot lid handy, as the seeds may spatter and fly all over. When the seeds stop spattering, add the eggplants in one layer. Fry the eggplants, turning them often, for 3 or 4 minutes. Reduce heat to medium or medium low and cook them, covered, for 10 to 12 minutes or until they are soft and cooked through. Turn off heat.
Transfer them to a serving platter, pour Ginger-Tamarind sauce over them, and serve immediately. GINGER-TAMARIND SAUCE: Put tamarind residue in a nonmetallic bowl, add 1/2 cup boiling water, and let soak for 30 minutes. Mash the residue and extract as much tamarind essence as possible, squeezing it hard, into a bowl. Discard the fibrous residue. Put tamarind water in a nonmetallic pan along with cornstarch, mix well and bring to a boil. Cook for 2 minutes. Turn off heat and stir in ginger shreds. Note: For a hotter flavor, stir 4 chopped hot green chilies into sauce. Source: Classic Indian Vegetarian and Grain Cooking, by Julie Sahni Typos by: Karen Mintzias
How To make Spicy Eggplant In Ginger Tamarind Sauce (Masala Vangi)'s Videos
bharli vangi, Stuffed Brinjal/eggplant, Maharashtrian Bharli Vangi- Indian style Stuffed Brinjal
Stuffed Brinjal is authentic Maharashtrian main course dish. It has goodness of Indian spices with Onion, Tomatoes, For making this stuffed brinjal (Bharli Vangi) you need to use small Brinjals.
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Following are the ingredients to make this :
5 Medium size Eggplants (Brinjal)
1 Medium Onion chopped finely
1 Tomato chopped finely
1/4th cup of dry Coconut
1 inch Ginger
4-5 cloves of Garlic
1/4th cup of coriander leaves
1 Tsp cumin seeds
½ cup of Groundnuts powder
1 Tsp Jaggery or Sugar
2 Tsp Tamarind juice or Lemon juice
1 Tsp turmeric powder
1 Tsp red chili powder
1 Tsp Kanda-Lasun Chutney (optional)
Salt as per taste
2-3 Tbsp oil
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Recipe:
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Bharli Vangi (Maharashtrian eggplant/brinjal recipe)
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Brinjal Masala Recipe| Baingan Masala| Spicy Masala Baingan-Eggplant Curry
Baingan Masala Recipe Spicy Masala Baingan Brinjal Masala Curry Eggplant Curry and also called as Bagara Baingan is an Indian curry recipe. Baingan Masala is cooked slowly with Indian spices and then by adding split baingan into that masalas.
Baby brinjals/Eggplants - 500 gm
Sesme seeds - 4 Table spoons
Dry Coconut Powder - 2 Table Spoons
Cumin seeds-1 tsp
Bay Leafs - 2
Mustard Seeds - 1TSP
Green chillis-3
Chopped Onion-1
Tomatoes - 1
Ginger Garlic Paste - 1 TBSP
Peanuts-1/2 cup
Turmeric powder-1/2 tsp
Red chilli powder-1 tbsp
Coriander powder-1 tbsp
Garam masala powder-1 tsp
Cummin Powder -1/2 TSPN
Dry Fenugreek Powder -1 TSPN
Jaggarey - 1/2 TBSPN
Tamarind Pure - 1/2 cup
Hing - Pinch
Fresh Coriander
Salt to taste
Cooking oil-4 tbsp
Water - 1 Glass
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restaurant style bharwa baingan/भरवा बैंगन/ಎಣ್ಣೆ ಬದನೆಕಾಯಿ ಮಸಾಲ
baingan bharwa recipe
ingredients:
10 brinjal
2 Tbsp oil
1 cup water
1/4th cup tamarind pulp(extracted after soaking small lemon size tamarind in water for 15 mins)
1 tbsp jaggery or can add 1 TSP sugar
for dry masala powder ::
2 Tbsp peanuts
1 Tsp seasame seeds
1 Tsp fennel seeds
1 Tsp cumin seeds
1.5 Tsp coriander seeds
1/4th tsp methi (fenugreek) seeds
1.5 Tsp desiccated coconut
8-10 curry leaves
roast all ingredients and transfer to blender and keep aside to cool completely.Add 1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp salt
bring into fine powder
For masala paste::
1 Tsp
1 inch ginger or 1 Tsp ginger paste
7-8 cloves of garlic
1 large onion choppechopped
2 Tsp red chilli powder,
1 large Tomato
1 tsp salt
1/4th cup water
add oil in a pan, add ginger, garlic, onion. saute until onion softens. transfer to a grinder and cool it completely. add chilli powder, tomato, salt and water.
grind to smooth paste
cut deep x mark on brinjal. fill dry grinded masala powder and shallow fry until half cooked. take out and keep aside. In same kadai add remaining dry masala powder,masala paste and cook until oil separates. add fried brinjal mix well. add tamarind pulp, jaggery , 1 cup water. simmer for 10 minutes.
bharwa baingan ready. enjoy and for comment after trying this recipe
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#how to make restaurant style bharwa baingan
#ennegai recipe
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बैंगन की सबजी / कोल्हापुरी भरली वाऺगी / kolhapuri stuffed eggplant curry
Spicy and delicious Kolhapuri style stuffed Brinjal / eggplant curry . Very authentic and popular main course dish from Maharashtra ( Marathi ) served with chapati / roti / bhakri or even with rice.
This popular Recipe is prepared with eggplants / kateri vangi / small brinjals, dry coconut, onions, ginger, garlic, roasted peanut powder, and specially flavoured with kolhapuri Kanda lasun masala ( Onion garlic spice mix )
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Brinjal Masala | Baingan Masala I Egg Plant Curry |How to make Masala Brinjal Curry | Bagara Baingan
Brinjal Masala Curry | Baingan Masala I Egg Plant Curry | Bagara Baingan | How to make Masala Brinjal Curry
This recipe is very simple and easy to make. It tastes simply amazing. Its a great combination with roti, chapatis, rice, puloa's, bagara rice.
Ingredients:
For Frying:
- Brinjal/Eggplant - 12 to 15 Small
- Salt - 1 tsp
- Turmeric/Haldi - 1 tsp
- Oil - 3 tbsp
- Red Chilli Powder - 1/2 tsp
For Peanut Masala Paste:
- Peanuts - 1/2 Cup
- Fenugreek/Methi Seeds - 1/4 tsp
- Dried Red Chillies - 2
- Coriander Seeds - 1 tsp
- Sesame Seeds - 1 tsp
- Poppy Seeds - 1 tsp
- Water - 1/4 cup
For Bhagara Masala:
- Oil - 3 tbsp
- Cumin Seeds - 1tsp
- Dried Red Chilli - 2
- Chopped Curry Leaves
- Green Chillies - 4 Slit
- Pounded Ginger & Garlic Paste - 2 tbsp
- Finely Chopped Onion - 1 Medium
- Kashmiri Mirch Powder - 1 tsp
- Turmeric/Haldi - 1 tsp
- Corinader Powder - 1 tsp
- Cumin Powder - 1 tsp
- Water - 250 ml
- Chopped Coriander Leaves
- Tamarind Extract - 1 cup
- Salt to Taste
- Garam Masala Powder - 1 tsp
- Jaggery - 1 tbsp
Method:
1. Firstly, cut the brinjals in x-shape without taking off the stalk.
2. Soak in water along with 1 tsp salt to avoid discolouring for 10 minutes.
3. Meanwhile, prepare masala paste by roasting peanuts until it turns crisp.
now add sesame seeds, coriander seeds, and methi.
4. Roast on low flame until spices turn aromatic.
5. Cool completely and transfer to the blender.
6. Blend to a thick paste adding ¼ cup water.
7. Take a large kadai/pan and fry the brinjals till it turns soft. Keep it aside when done.
8. Next, add oil to the same or another kadai. Add cumin, green & red chilli and few curry leaves.
9. Saute onion until it changes colour slightly. Add pounded ginger & garlic paste.
10. Now add turmeric, corinader, cumin and chilli powder. Saute on low flame.
11. Next add peanut masala paste and mix well.
12. Add tamarind extract and mix well.
13. To it add jagerry.
14. Add the fried brinjals and mix gently.
13. Add water and adjust consistency as required.
14. Cover and simmer for 10 minutes stirring in between.
15. Add garam masala towards the end and give it a quick stir.
16. Finally add coriander and mix well.
Finally, enjoy brinjal masala curry with roti, puloa, briyani, or rice.
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#bagarabaingan #eggplantcurry #assortedcooking #hyderabadibagarabaingan #bagarabainganrecipe