Is there any dish alternative dish that is preferred a lot of by Indians of all ages than the Baigan Bharva? This lip
smacking eater, spicy and lemony aloo sabzi, that’s to boot generally known by another name Dum Aloo, created
with the smaller kind of golden-brown potatoes are a couple of things that everyone would love to eat with their
paratha or roti.
The Process of Baigan Bharva is terribly straightforward and not in the slightest degree time overwhelming. It are
often created simply if you get sudden calls from your husband. conjointly if guest arrives,you’ll be able to build it
then moreover in order that they can fancy to the fullest!
The best thing related to this Baigan Bharva is that the aloo things unit of measurement sautéed, not fried, that
keeps it off the ‘unhealthy food’ column. it’s all relating to the proper mixture of spices and condiments like cumin,
degi mirch, dry methi leaves to boot observed as Kasuri methi, garam masala, tomato puree and coriander.
For the method of Baigan Bharva add some golden-brown onions and sliced tomatoes to this tantalizing mix and it’s
no marvel why this Baigan Bharva one of the foremost fascinating and grilled potato curry recipes in Indian
preparation. This super tasty Baigan Bharva is paired with rice, paratha, roti, kulcha, and even poori.
Preparation | Total | Servings
5 MIN 5 MIN 2
★ 1/2 kg small round brinjals
★ 1 tsp ajwain– roasted and powdered
★ 1/4 tsp asafoetida
★ 2 tsp ginger paste
★ 1 tbsp gram flour- roasted till slightly discoloured
★ salt to taste
★ 1/2 tsp turmeric
★ 1 tbsp coriander powder
★ 1/2 tsp chilli powder
★ 1 tsp fennel seeds-roasted and pounded coarsely
★ 1/2 tsp fenugreek seeds- roasted and pounded coarsely
★ 20 gm tamarind-soaked in water and strained
★ 1/2 cup mustard oil
★ 1 tbsp ginger- finely sliced to garnish
The Process Of Making Baigan Bharva-
1. Wash and wipe the brinjals and slit lengthwise from the bottom towards the stalk, simply wanting the stalk, dividing 1st into.
2. Then build another slit dividing every into quarters, so creating house to fill the masala.
3. Combine along with the filling ingredients and stuff the masala firmly into the brinjals.
4. Heat the oil in an exceedingly pan until it offers off a robust aroma.
5. Add the brinjals and switch around sometimes on high heat.
6. Cut back to heat, cowl and cook until tender, stirring sometimes.
7. Serve hot, fancy with sliced ginger.