Brinjals or the eggplant or baingan are not much liked by everyone. So here we present a lip-smacking recipe made from brinjals, called the chu chu baingan curry or the baghare baingan. Tender brinjals soaked in sweet "n" spicy creamy grvay will just make you fall in love with this vegetable. Learn how to make this palatable dish with the help of step by step photos and detailed recipe given below:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Recipe Yield: 4 servings
- Brinjals (chhota baigan) - 10 pieces (small and round ones)
- Tomato (tamatar) - 1 big sized finely chopped
- Mustard Oil (sarson ka tel) - as per requirement to fry the brinjals and making the curry
- Curd (dahi) - 2 table spoon
- Fresh Cream or Malai - 2 table spoon
- Onion (pyaz) - 1 medium size finely chopped
- Garlic Petals (lehsun ki kali) - 4
- Green Chillis (hari mirch) - 2
- Ginger (adrak) - 1/2 inch piece
- Salt as per taste (namak swaad anusar)
- Turmeric Powder (haldi powder) - 1 tea spoon
- Cumin Seeds Powder (jeera powder) - 1/2 tea spoon
- Black Pepper Powder (kali mirch powder) - 1/2 tea spoon
- Red Chilli Powder (lal mirch powder) - 1/2 tea spoon
- Coriander Powder (dhaniya powder) - 1 tea spoon
- Garam Masala Powder - 1/2 tea spoon
- Honey (shehad) - 1 tea spoon Or Sugar (cheeni) - 1/2 tea spoon
- Slit open the brinjals (baingan) from the center to check if they are ripe and not rotten from the inside. Then wash them well with plain water and then pat them dry with a clean cotton cloth. The oil may clatter and even splash out if there's any moisture remaining on the brinjals (baingan).
- In a mixer jar take the tomato (tamatar), garlic petals (lehsun ki kali), ginger (adrak) and green chillis (hari mirch) and then grind them together to form a fine paste. Now transfer this paste to a plate.
- Add the powdered spices (haldi powder, dhaniya powder, lal mirch powder, kali mirch powder, jeera powder) and salt as per taste (namak swaad anusar) to the paste and mix all the ingrdients to form a uniform masala paste. (Do not add garam masala powder while adding the powdered spices)
- Heat some mustard oil (sarson ka tel) in a kadhai over high flame and lower the flame when the oil is completely heated.
- Then add the small brinjals (baingan) (2 at a time) to deep fry them. Fry the brinjals (baingan) till they turn red and poke them to see if they have become soft inside. Then remove them from the kadhai to a plate. Fry other brinjals (baingan) in the same manner.
- Now heat 1 table spoon oil in another kadhai and add the chopped onion (pyaz) to it. Saute them till they turn red in color.
- Then add the masala paste to the kadhai and saute it too.
- When the oil begins to seperate from the masala paste, add curd (dahi) to the kadhai and stir rigorously to avoid any lump formation.
- Now add the fresh cream or malai to the gravy being prepared. Stir and mix nicely to form a unifrm gravy.
- Then add 1/2 tea spoon garam masala powder and mix.
- Add 1 tea spoon honey (shehed) or 1/2 tea spoon sugar (cheeni) to the gravy and stir to mix all ingredients well.
- Now add 1 big cup water to the gravy and allow the gravy to come to boil. Once the gravy starts boiling lower the flame and allow the gravy to cook for 3-4 minutes.
- If required add a little more salt and mix it. Then turn off the flame.
- Transfer the gravy to beautiful serving dish. Then add the fried brinjals (baingan) to it. The baingan curry is ready to be served.