My recipes

My recipes

Tuesday, March 10, 2015

Bhaigan curry(guthi vankaya curry)


Brinjals- 6 count slit in between for stuffing
cilantro for garnish

For making paste:-

Peanuts- 3 tbsp
Coconut powder - 2 tbsp
Sesame seeds- 2 tsp
Salt to taste
Coriander powder- 1 tbsp
Cumin powder- 1 tbsp
Chili powder - 1/2 tbsp
Tamarind pulp - 2 tbsp
Onion - 1 medium chopped
Tomato - 1 chopped

For tempering:-

Oil - 3 tbsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tbsp
Red chili - 1-2
Curry leaves - 1 spring


First grind all the ingredients together to make a paste . Youcan use little water to grind it. Then slit the brinjal and stuff this mixture and keep aside. Now take a wok add oil and add all the tempering ingredients one by one and then add brinjals to it and fry it by covering the lid for 5 min then add the rest of the paste to the curry and add water required to it dont add more water it should  must be thick
So add accordingly. Now cover the lid and cook until the oil separates and the bhaigan cooks properly. Check the spice levels and adjust  . Finally garnish with cilantro.

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