For making Baingan Bharva/Curry you should choose the Brinjal which are small and circular in shape. They may be green, white or dark crimson in color. Don't go for elongated or huge ones. They are fleshy and turn into mash when cooked.
1. Cut Onion length wise. The quantity of Onion will vary as per your choice. If you are making a curry and require rich gravy, you can take them in 2:8 ratio i.e. 2 big Onions for 8-10 Brinjals. For thin gravy you may take 1 or 1/2 as you like it.
2. Heat a pan. Roast dried cocunut. Keep it aside.
3. Roast peanuts. Keep them aside. You can also roast the Peanuts using Microwave.
How I Roast Peanuts using Microwave?
4. Put little oil so as to grease all the Onion. Roast the Onion till brown and turn off the stove.
5. After all the three have cooled down. Grind them with sufficient quantity of water to make a thick consitent gravy along with a green chilly, half spoon of Tamrind, red Chilly powder, Garam Masala powder, Salt, Tumeric, Cumin seeds, Cumin-Corriander powder, 2 table spoon of Ginger-Garlic paste, 2 cloves of Garlic, 2 Curry Leaves, pinch of Asafoetida.
6. On the other side wash the Brinjal thoroughly and we have to cut them. While cutting be careful. For Curry we don't cut them into pieces. We need to keep it whole along with its stem. Just make plus sign deep slit at the bottom. The depth of the slit should be till just before the stem.
7. Now heat a pan for cooking the curry.
8. Add 4 table spoon of Oil and Crackle the Mustard seeds.
9. Add a "Old Spice" leaf.
10. Add the grinded masala we prepared earlier and let it heat for 2 mins on a medium stove.
11. Add the Brinjals and let them cook for another 5 mins.
12. Stir and add water to required consistency.
13. If you wish you can add popato as well.
14. Let the curry cook till the Brinjal, Potato are cooked well and till a nice red oily layer starts forming from at the top.
15. Turn off the Stove and serve after 3 minutes.
1. For making the Bharva, I create the stuffing(masala) exactly in the same way as for making the curry. The only difference is that it should be grinded in very less water.
2. Sometimes if the stuffing becomes dilute make it thick with Corn Flour.
3. In either of the case you have to add Corn Flour because it adds a nice Corn flavor to our recipe.
4. Unlike Curry, we have to first Stuff the Splits of Brinjal with the masala a bit tightly. Don't force too much otherwise chances are there that the Brinjal breaks into pieces.
5. Procedure of cooking the Bharva is also different.
6. First heat a pan. Pan should be shallow enough so that it could be covered.
7. Put Oil and Crackle Cumin seeds & Asafoetida.
8. Add the stuffed Brinjals and left over stuffing.
9. Stir once, so that the all the Brinjals get covered with Oil.
10. Cover the pan and let the Brinjal cook on low stove.
11. Turn off when all the Brinjals are cooked well. Cooked once will turn sheeny dark.
12. Ensure that after every 3 mins you stir the Brinjal slowly as to the uncooked part turns down and cooked one up.
13. Garnish with Coriander leaves and serve.
Baingan Curry
1. Cut Onion length wise. The quantity of Onion will vary as per your choice. If you are making a curry and require rich gravy, you can take them in 2:8 ratio i.e. 2 big Onions for 8-10 Brinjals. For thin gravy you may take 1 or 1/2 as you like it.
2. Heat a pan. Roast dried cocunut. Keep it aside.
3. Roast peanuts. Keep them aside. You can also roast the Peanuts using Microwave.
How I Roast Peanuts using Microwave?
4. Put little oil so as to grease all the Onion. Roast the Onion till brown and turn off the stove.
5. After all the three have cooled down. Grind them with sufficient quantity of water to make a thick consitent gravy along with a green chilly, half spoon of Tamrind, red Chilly powder, Garam Masala powder, Salt, Tumeric, Cumin seeds, Cumin-Corriander powder, 2 table spoon of Ginger-Garlic paste, 2 cloves of Garlic, 2 Curry Leaves, pinch of Asafoetida.
6. On the other side wash the Brinjal thoroughly and we have to cut them. While cutting be careful. For Curry we don't cut them into pieces. We need to keep it whole along with its stem. Just make plus sign deep slit at the bottom. The depth of the slit should be till just before the stem.
7. Now heat a pan for cooking the curry.
8. Add 4 table spoon of Oil and Crackle the Mustard seeds.
9. Add a "Old Spice" leaf.
10. Add the grinded masala we prepared earlier and let it heat for 2 mins on a medium stove.
11. Add the Brinjals and let them cook for another 5 mins.
12. Stir and add water to required consistency.
13. If you wish you can add popato as well.
14. Let the curry cook till the Brinjal, Potato are cooked well and till a nice red oily layer starts forming from at the top.
15. Turn off the Stove and serve after 3 minutes.
Bharva Baingan
1. For making the Bharva, I create the stuffing(masala) exactly in the same way as for making the curry. The only difference is that it should be grinded in very less water.
2. Sometimes if the stuffing becomes dilute make it thick with Corn Flour.
3. In either of the case you have to add Corn Flour because it adds a nice Corn flavor to our recipe.
4. Unlike Curry, we have to first Stuff the Splits of Brinjal with the masala a bit tightly. Don't force too much otherwise chances are there that the Brinjal breaks into pieces.
5. Procedure of cooking the Bharva is also different.
6. First heat a pan. Pan should be shallow enough so that it could be covered.
7. Put Oil and Crackle Cumin seeds & Asafoetida.
8. Add the stuffed Brinjals and left over stuffing.
9. Stir once, so that the all the Brinjals get covered with Oil.
10. Cover the pan and let the Brinjal cook on low stove.
11. Turn off when all the Brinjals are cooked well. Cooked once will turn sheeny dark.
12. Ensure that after every 3 mins you stir the Brinjal slowly as to the uncooked part turns down and cooked one up.
13. Garnish with Coriander leaves and serve.
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