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Stuffed Baby Egg Plant Kalonji Barvan Baingan

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Stuffed Baby Egg Plant Kalonji Barvan Baingan Recipe, Baingan Ringna Sabji, How To Make Stuffed Baby Egg Plant Kalonji Barvan Baingan Recipe

This dish is traditionally known as Kalonji Barvan Baingan. Kalonji/Nigella is a dark and mysterious spice that adds flavorful surprise to this dish that will make eggplants taste superb.

Bharwan Baingan generally indicates a dosage of pleasure for your palate, whether it's made the Punjabi way using a rich coconut-based masala, or perhaps in a nutritious way with less oil! It is extremely fascinating to view the tiny brinjals convert into this exciting dish, that makes it worth licking your fingers!

Bharwan Baingan (stuffed Eggplant) is actually a exclusive amazing r... Read More..

About Recipe

Vankaya Sannvankaya koora, Kathirikai Kuzhambu, Begun torkari

How to make STUFFED BABY EGG PLANT KALONJI BARVAN BAINGAN

(17 ratings)
35 reviews so far
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
STUFFED BABY EGG PLANT  KALONJI BARVAN BAINGAN
Author : Vahchef
Main Ingredient : Brinjal Eggplant
Servings : 2 persons
Published date : December 28, 2018


Ingredients used in STUFFED BABY EGG PLANT KALONJI BARVAN BAINGAN
• Chilly powder - 1 tea spoon.
• Amchoor powder - 1 tea spoon.
• Turmeric - 1/4 tea spoon.
• Salt - to taste.
• Ajwain - 1/4 tea spoon.
• Kalonji seeds - 1 tablespoon.
• Fennel seeds - 1 tea spoon.
• Fenugreek seeds - 1/2 tea spoon.
• Cumin seeds - 1 tablespoon.
• Mustard seeds - 1 tea spoon.
• Coriander seeds - 1 tablespoon.
• Red chilly - 5 numbers.
• Baby egg plant (brinjal) - 500 grams.
• Oil - 3 tablespoons.
• Coriander leaves (chopped) - 1 tablespoon.
Method:
  • Wash the eggplant and give slit criss-cross.
  • In a pan add red chilly, coriander seeds, slightly roasted.
  • Then add mustard seeds, cumin seeds, fenugreek seeds, fennel seeds, kalonji seeds, ajwain androast it, put all these ingredients into the blender and make powder.
  • In this powder add turmeric, amchur powder, salt, chilly powder, mix all of them and add water and make a thick paste.
  • Stuff the masala in the baby eggplant.
  • Heat oil in a pan, add 5 ingredients (mustard seeds, cumin seeds, fenugreek seeds, fennel seeds, kalonji seeds)and add stuffed eggplants, put the lid on and cook for some time in a slow flame.
  • Turn the eggplants all the directions and cook for some time, and sprinkle the masala on the top of the eggplant curry and add coriander cook for 1 minute and switch off the flame.

Serve hot with roti, or rice.






Cooking with images Vange Rassa , Brinjal Eggplant rasdar, Badanekai Gulla saaru





Articles


Bharwan Baingan generally indicates a dosage of pleasure for your palate, whether it's made the Punjabi way using a rich coconut-based masala, or perhaps in a nutritious way with less oil! It is extremely fascinating to view the tiny brinjals convert into this exciting dish, that makes it worth licking your fingers!

Bharwan Baingan (stuffed Eggplant) is actually a exclusive amazing recipe. Within this recipe baby Eggplants are slit and loaded with hot and spicy masala. When masala and eggplant cooked collectively it produces a scrumptious recipe and the look of the dish can also be appealing and it is guaranteed to win you some compliments.

Stuffed veggies tend to be good in flavor. Stuffing veggies is undoubtedly an time tested approach which is implemented to provide a twist of flavor to the dish. There are numerous veggies which you can use for filling, as well as other methods the stuffing masala can be prepared.  Many people don't eat brinjal, but Stuffed Brinjals are loved by them. You can make this recipe in lots of ways. This is a extremely yummy version of Bharwan Baingan. You'll enjoy the multi-faceted taste of this dish, which tastes amazing with hot rotis.

Hyderabadi Bharwa Baingan, also referred to as Baghare Baingan. Baingan isn't any ordinary veggie and Bharwa Baingan is really yummy. The usage of fragrant seasonings like coriander, poppy seeds, dried coconut and groundnuts coupled with cumin and fenugreek seeds provide an extremely vibrant taste to the dish.

There are several methods for making a brinjal curry. Usually brinjals are filled inside of a spicy mix made out of peanuts, sesame seeds and dry coconut mixed and cooked in tamarind sauce named Gutti Vankaya koora however the difference in making the brinjal curry is using of just fresh grated coconut in the gravy together with tamarind juice and tomato-onion spiced gravy. Including a bit coconut milk in the end gives enough taste and thickness to Brinjal Curry.

Brinjal Curry is an easy and yummy food that you can make for your lunch or special occasions.  It is a traditional Tamil Nadu kuzhambu recipe and it is a little bit overwhelming for lazy people. Brinjal Curry is an extremely tasty dish within the veggie delicacies which goes nicely with roti, chappati and just about all rice dishes. Brinjal or eggplant includes a meaty firm texture and mixes perfectly with the gravy

Brinjal is another remarkable veggie that's flexible and mixes perfectly along with other vegetables, non-veg foods and spices. Choose only those eggplants (brinjal) which have smooth and glossy skin. The color, no matter what you buy, should be very vibrant. An eggplant that's discolored or has scars and bruises isn't a good option. It shows that the flesh inside the eggplant is damaged or perhaps rotting.

Benefits:

Brinjal is extremely healthy as well as occasionally referred to as poor man’s meat. It's a really low price veggie. Brinjal can be utilized in lots of varieties of preparing food like barbecuing, roasting, grilling or frying. It's loaded in Vitamin A & B and low in calorie. Because of its low-calorie material it's appropriate for those being affected by high blood pressure, diabetes and obesity.

 

 

 



 

Comments & Reviews

 

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Recent comments

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bintlooda Posted on Sun Apr 28 2013

Everything u make looks yummi mashalla ..thank u for shairing :)

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RainaDragonfire Posted on Sun Apr 28 2013

Omg yumma yumma

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vj0509 Posted on Sun Apr 28 2013

wonderful recipe!! will try.. chef, which brand is the pan u used for roasting the spices?

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secret hacker Posted on Sun Apr 28 2013

funny.chef forget to add spices at first.

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WildDoveX Posted on Sun Apr 28 2013

Excellent teaching, and thanks for mentioning the blender after dry roasting as I wasn't sure in previous vids how you were getting dry roasted spices into a powder. Sorry for dumb questions from a US lover of Indian cuisine.

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Neththra'sVision Posted on Sun Apr 28 2013

Sanjay..Sanjay God has given not only this egg plant to us as a gift but a person like you to teach them to us. I think all house wifes will agree it.

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janani Krishnaswamy Posted on Sun Apr 28 2013

I make this so often at home; great point on adding water to the paste. will certainly help the stuffing remain inside... I always used to end up stuffing more as they often spill out.

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Neththra'sVision Posted on Sun Apr 28 2013

Egg plant is one of my favorite vegetables, you taught us how to roast the species very nicely with some great tips, and your teaching methods are perfect. I can feel the taste of this, we will let you know the taste once we taste this recipe. Than

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sten beetlex Darma Posted on Sun Apr 28 2013

yummy...i love this...very nice dish

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Shovelware Posted on Sun Apr 28 2013

Good for your bloodpressure...*not*. But uts damn tasty!

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Charmain LaReau Posted on Sun Apr 28 2013

What is the black spice Kalugi sorry never heard of it so i can't spell it

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Sabin Chhetri Posted on Mon Apr 29 2013

Nigella sativa .... chek this in wikipedia

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