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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
6 Different Ways to Cook Stuffed Baingan or Eggplant Recipes | 6 Types Baingan Masala Sabji Recipes
Baingan Ka Bharta:
Bharwa Baingan:
achari baingan recipe:
@hebbarskitchenhindi @hebbarskitchenoriginals
Baingan Bharta Recipe | Baingan Ka Bharta | Smoky Eggplant Stir Fry Mash with detailed photo and video recipe. An easy-flavoured and smoky indian curry made with fire-roasted eggplant and spices. It is known for the combination of spice heat with a smoky or charcoal taste in each bite. The recipe is an ideal side dish for indian flatbreads like roti and chapati, but can also be served as a simple dish with a dal rice combination. Baingan Bharta Recipe | Baingan Ka Bharta | Smoky Eggplant Stir Fry Mash with step-by-step photo and video recipe. Indian cuisine has a myriad of curry recipes made with different types of vegetables and ingredients. To add to the permutation, the same vegetables can be used to make different curries by adopting different cooking techniques. One such simple and easy smoky-flavoured mash recipe is the baingan bharta recipe.
Bharwa Baingan Recipe | Stuffed Baingan Ki Sabji | Stuffed Eggplant Curry with a detailed photo and video recipe. An easy and flavoured north Indian brinjal-based curry made with a unique blend of masala. It is an ideal gravy-based curry recipe which can be served as a side to any Indian flatbread or to a rice and dal combination. This is a gravy-based recipe and you can make the same recipe dry and serve it as an evening snack with a cup of tea or coffee. Bharwa Baingan Recipe | Stuffed Baingan Ki Sabji | Stuffed Eggplant Curry with a detailed photo and video recipe. Stuffed eggplant-based recipes are very common across India and are made with different types of stuffing and also eggplant. It is mainly served for roti, chapati, or different types of naan, but the dry variant can also be served with rice variants. One such easy and multipurpose eggplant-based recipe is bharwa baingan recipe, known for its spicy masala taste.
achari baingan recipe | achari aloo baingan | achari begun ki recipe with detailed photo and video recipe. a unique and fusion spicy curry recipe made with a combination of pickle masala, sliced eggplant and potatoes. it is a perfect curry for most of the indian flatbreads including the deep-fried poori and bhatura, but can also be served with rice. generally, the curry is made with just baingan, but this recipe prepares a combination of eggplant and potatoes for a perfect spicy curry. achari baingan recipe | achari aloo baingan | achari begun ki recipe with step by step photo and video recipe. most of the indian curries are made with a combination of onion and tomatoes with a basic spice mix including garam masala. this would generally yield the same taste but may derive a different flavour with the different hero ingredient. but this recipe is a unique curry for the combination of vegetables and pickle masala used in this recipe making it spicy yet rich in flavour.
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Brinjal Masala | Maharashtrian Style Stuffed Brinjal Masala | भरली वांगी मसाला रेसिपी
Brinjal Masala
Ingredients:
★ Brinjal stuffing
1) Brinjal - 4
2) Vatan Masala - 5 tbsp
3) Roasted Peanut Powder - 5 tbsp
4) Red chilli powder - 2 tbsp
5) Sunday masala (for spiciness) - 1 tbsp
6) Turmeric powder - 1 tsp
7) Garam masala - 2 tbsp
8) Coriander powder - 1 tbsp
9) Salt to taste
★ Brinjal masala gravy
1) Oil - 4 tbsp
2) Chopped Onion - 1
3) Jeera/ Cumin seeds
4) Ginger-Garlic paste
5) Curry leaves
6) Chopped Tomato - 1
7) Red chilli powder - 2 tbsp
8) Sunday masala (for spiciness) - 1 tbsp
9) Turmeric powder - 1 tsp
10) Garam masala - 1 tbsp
11) Pinch of hing
12) Tamarind paste
13) Coriander
#BrinjalMasala #StuffedBrinjalMasala #MaharashtrianRecipe
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Bharli vangi recipe | Bharwan baingan | Eggplant recipe
South Indian Eggplant Curry
South Indian eggplant curry is easy to make vegan curry, full of amazing flavors! It has intense smoky flavors from eggplants roasted in pan.
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 4 servings
Ingredients List:
1 lb eggplant (brinjal or aubergine) (400 grams)
¼ teaspoon turmeric powder
1 teaspoon Kosher salt
2 tablespoon vegetable oil (canola oil)
Curry Sauce-
1 tablespoon vegetable oil (canola oil)
1 onion, thinly sliced
½ cup tomato pulp (or tomato passata)
1 serrano peppers (optional), use with seeds if you want extra heat
1 tablespoon ginger, minced
1 tablespoon garlic, minced fine
1 sprig curry leaves
1 cup water (plus extra as needed)
Kosher salt to taste
¼ cup coconut milk, thick full cream
Spice Powders –
¼ teaspoon turmeric powder
½ teaspoon of chili powder (cayenne pepper) – use more if you like to increase heat
2 teaspoon cumin powder
3 teaspoon coriander powder
For useful tips more details on the recipe, click on detailed recipe link shared below.
Detailed Recipe Link -
Masala Bharli Vangi Recipe | Maharashtrian Style | Stuffed Brinjal Curry Bharli Vangi Bhaji
Stuffed Vangi Curry Recipe. An authentic spicy curry recipe made with purple eggplant and blend of stuffed spices. It is one of the popular curries from the marathi cuisine, loaded with the warmth of goda masala. It is typically served with indian flatbread or roti, but can also be served as a side to dal rice combination.
INGREDIENTS :
For Masala Stuffing:
-9 brinjal / eggplant (small)
-¼ cup peanut
-1 tsp cumin / jeera
-2 tbsp sesame
-3 tbsp dry coconut
-¼ tsp turmeric
-1 tsp chilli powder
-1 tbsp goda masala
-½ tsp salt
-3 clove garlic
-1 inch ginger
-small piece tamarind
-3 tbsp coriander
-1 onion (finely chopped)
For Curry:
-2 tbsp oil
-1 tsp mustard
-1 tsp cumin
-pinch hing
-¼ tsp turmeric
-½ tsp chilli powder
-1 tomato (finely chopped)
-1 cup water
-½ tsp salt
-½ tsp jaggery
-2 tbsp coriander (finely chopped)
INSTRUCTIONS:
1.Firstly, take 9 brinjal and slit in the centre. keep in water to prevent discolouring.
2.To prepare the stuffing, in a pan take ¼ cup peanut and roast on low flame until it turns crunchy.
3.Once the skin separates, peel the skin off.
4.Add 1 tsp cumin, 2 tbsp sesame and 3 tbsp dry coconut.
5.Roast on low flame until it turns golden brown.
6.Cool completely, and transfer to a small mixi jar.
7.Add ¼ tsp turmeric, 1 tsp chilli powder, 1 tbsp goda masala, ½ tsp salt, 3 clove garlic, 1 inch ginger, small piece tamarind and 3 tbsp coriander.
8.Blend to a coarse paste without adding water.
9.Transfer the masala paste and add 1 onion.
10.Mix well-combining everything well.
11.Now stuff the masala into brinjal and keep aside. reserve the leftover masala.
12.To prepare the curry, in a large kadai heat 2 tbsp oil and splutter 1 tsp mustard, 1 tsp cumin, pinch hing.
13.Keeping the flame on low add ¼ tsp turmeric,½ tsp chilli powder. saute until the spices turn aromatic.
14.Now add leftover stuffing and saute for 2 minutes.
15.Add 1 tomato and saute until the tomatoes turn soft and mushy.
16.Add in stuffed brinjal and saute for 2 minutes without breaking.
17.Now add 1 cup water, ½ tsp salt and ½ tsp jaggery. mix well.
18.Cover and cook for 10 minutes or until the brinjal is cooked completely.
19.Further, add 2 tbsp coriander and mix well.
20.Finally, enjoy bharli vangi with roti or chapathi.
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