Bhagara Baingan/ Eggplant Curry/ Brinjal Bharta/ Indian vlogger Rumana In UK ||

Hello everyone. Hope you all are doing well. It's been so long i uploaded any video. My new job and house chores kept me so busy, I dint got a chance to sit and edit the video to upload it on YouTube.. Since we all are going through this tough time of #self #isolating. I thought it's a best time to utilise the ample amount of time what i have in hand to pursue my passion again. Hopefully I'll follow my passion and commit myself to post videos as regularly as possible..

Here is bring you a very easy and delicious recipe of Bhagara Baingan or you can called it as a Whole eggplant curry. It's totally a very different recipe from a traditional Bhagara Baingan . I do cook varieties of eggplant curries and this is one of them. I'm sure once you try this dish you'll fall in love it as me.. Do try and let me know your opinion in comment's below.. XX

Click on the link to watch the recipe.

Ingredient's.

8 to 10 eggplants

1 large onion

3 large tomatos

1tbsp ginger garlic paste

1tsp red chilli powder

2tsp coriander powder

1/2tsp turmeric

1tsp garam masala

2 dry red chillies

2 whole green chillies

few curry leaves

1/2tsp cumin

1/2tsp mustard seeds

1tsp coconut oil (optional)

1tsp dry manago powder

Salt to taste

3tbsp cooking oil.

Fresh chopped coriander leaves for garnishi

Hyderabadi Bagara Baingan / Baby Eggplant In Coconut Creamy Gravy.

Hyderabadi Bagara Baingan.. This rich and cream baby eggplant gravy cooked with peanuts, cashew and coconut masala paste, which goes very well with rice, naan, roti and you can make a dry version and serve as a side dish too and this gravy is must in my family when we cook briyani.. This is one gravy which I can eat many times and I won't feel bad. In my childhoods days I use to be not a big fan of eggplants but now it's opposite. My hubby likes the dry version and I like the gravy, so when ever I cook this I have to convince my H to eat the gravy but he only eat's eggplants not a gravy and that's also fine with me because I get to eat the gravy for next day's lunch.

Ingredient's.

6 purple baby eggplants (baingan)

2tbsp cashew, 2tbsp peanuts

2tbsp grated coconut

1 onion (chopped fine)

2 green chilis (whole)

2tsp ginger garlic paste

1/2tsp turmeric, 1tbsp coriander powder, 1tbsp red chilli powder

1 tsp jeera/cumin seeds

2tbsp tamarind paste

Oil and Salt to taste

Freshly chopped coriander leaves for garnish.

Cooking Method.

Dry roast the peanuts and cashew until golden brown. Set aside to cool. Then grind together with the coconut and little water to form a smooth paste.

Slit the eggplants and fry in a 1tsp oil until soft but still holds shape. Drain and set aside. In the same kadai add more oil, add cumin, when they turns brown, add onions and ginger garlic paste fry until golden. Then add the ground paste and fry for a minute.

Then add turmeric powder, chilli powder, coriander powder and salt. Mix well and fry for another minute.

Add the tamarind and 1 cup of water, mix, then add the brinjals and cook for 5-10 mins on a medium heat. Garnish with fresh coriander leaves.

Serve hot with Rice, Roti or Naan.

Bagara Baingan With Tomato Gravy (Eggplant With Tomato Gravy)

Bagara Baingan With Tomato Gravy.. They are many ways to cook this bagara baingan recipe, this is very famous in Hyderabad but they add peanuts and cashew nuts paste. Few days back i was watching one serial on sony tv, there she serves this bargara baingan to her family. She did not tell the recipe :) but it was looking very taste to my eyes. On the same time i told my self i should make this dish at any cost. To give a twist i made it without peanuts and cashew paste, it was tasted like bharta with whole baingan and it was going very well with Roti.

Ingredients 

4 baby eggplant 

2 medium onion, finely chopped 

6 large tomato, finely chopped 

3 green chillies, finely chopped 

10 to 15 curry leafs 

1tsp mustard seeds 

1tbsp red chilli powder 

1tbsp turmeric 

tbsp coriander powder 

1tbsp garam masala 

2tbsp tamarind paste 

1tbsp ginger garlic paste 

3 to 4 dry red chillies 

3tbsp oil 

Salt to taste.

Cooking Directions 

Wash and pat dry the eggplant, make a cut in the base of the eggplant (Like Plus Shape) 

In a deep frying pan add 1tbsp of oil and fry the eggplant with little salt for 2 to 3 minutes and keep it aside. 

In a same cooking pan , add rest of the oil, when oil is hot, add curry leaves, mustard seeds, and dry red chillie. when they splutter. 

Add onion and green chillies, fry to golden brown, then add all the masala powder and ginger garlic paste, fry till oil separate from masala, then add chopped tomato's and tamarind paste and cook till they are soft , keep smashing tomatos in between. 

Now add eggplant and salt mix well, then add 1 cup of water, mix it again and cook till the eggplants are cooked well. 

Serve hot with Plain Rice or Roti's.

Punjabi Baingan Ka Bharta (Punjabi Style Eggplant)

Punjabi Baingan Bharta is just one of the several versions of eggplant bharta there are in Indian cooking. Bhartas are largely north indian in origin and made from all sorts of vegetables. I can eat this bharta any time of the day with roti's. There is one more version of bharta which i have learn from my SIL , but my hubby prefer this version. This version of baingan ka bharta is really easy to make. Serve it with hot chapatis. Or as a side dish. 

Ingredient's
3 medium-sized eggplants

2 onions, 3 green chilli and 2 tomatos, chopped fine 

1tsp turmeric, 1/2tsp coriander powder, 1/2tsp red chilli powder

8 curry leafs
1/2 tsp cumin seeds, 1/2tsp mustard seeds, 1 tbsp ginger garlic paste
2 tbsps finely chopped fresh green coriander

1tsp dry mango powder

Salt and Oil as per req

Cooking Method

Roast on a gas cooktop by just placing the eggplant straight on the burner and keeping the flame on low setting. Keep turning and cooking till all the skin on the eggplant is charred and the inner flesh looks really soft. Once the eggplant is roasted, allow to cool fully and then peel off and discard the charred skin. Once cool, coarsely mash and keep aside for later use. Now set up a pan on medium heat and add the cooking oil. When hot, add the cumin seeds, mustard seeds and curry leafs cook till the spluttering stops. Add the onions and green chili and fry till soft. Add the ginger garlic paste and all the masala powder, except dry mango powder, fry for 1 minute. Add the tomato, stir well and cook for 3-5 minutes. Sprinkle a little water if needed. Now add the eggplant, dry mango powder and salt, mix well. Add the chopped fresh coriander and stir. Cook another minute and turn off the heat. 

Serve hot with Chapatis or Rice.