Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, sour brinjal curry haidrabad style. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Sour brinjal curry haidrabad style is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Sour brinjal curry haidrabad style is something that I have loved my whole life.

The hit curry of a party is always eggplant curry "baingan ka Salan" in hyderabadi terms or Vankaya masala Bagare Baigan is a very famous dish of Hyderabad. Dhaba Style - Baingan Masala / Brinjal Masala I Egg Plant Curry Dhaba Style - Baingan Masala / Brinjal Masala I Egg Plant Curry

To get started with this particular recipe, we have to prepare a few components. You can cook sour brinjal curry haidrabad style using 22 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Sour brinjal curry haidrabad style:

1. Make ready 7-8 small brinjal
2. Get for curry
3. Prepare 1/2 cup onion puree
4. Get 1 cup tomato puree
5. Get 2 tsp ginger garlic paste
6. Prepare 1 tsp green chilli paste
7. Make ready 1 tbsp Tamarind paste
8. Get 1 tsp red chilli powder
9. Take 1 tsp turmeric powder
10. Get 2 tsp coriander powder
11. Take 1 tsp garam masala powder
12. Make ready To taste Salt
13. Prepare for stuffing
14. Take 1 tsp coriander seeds
15. Take 1 tsp fenugreek seeds
16. Get 1 tsp cumin seeds
17. Take 1 tsp sesame seeds
18. Make ready 1 dry red chilli
19. Make ready 1 tsp dry coconut powder
20. Get 3-4 cashew nuts
21. Make ready 1/4 cup peanuts
22. Make ready As needed Oil for cooking

This andhra style brinjal curry goes perfectly well with white rice, chapathi or even with biryani. Yes, in tamil nadu, biryani is served with egg plant curry. Even in Hyderabadi cuisine, this Bagara baingan is served with biryani. To make enne badanekai or nune vankaya, brinjal is first stuffed with masala and.

Steps to make Sour brinjal curry haidrabad style:

1. First take brinjal and wash it very well.Cut in from center and keep them into water
2. Now in a bowl take tamerind paste and add some hot water.Soak it for about 20 minutes.
3. Now for stuffing - in a pan take coriander seeds,cumin seeds, sesame seeds, fenugreek seeds,cashew nuts,peanuts,dry coconut,red chilli.Roast it well for about 5-7 minutes. Turn off the gas. Let it cool down then take a grinder and add all roasted spices and grind it well by using little water. Stuffing is ready.
4. Now remove brinjal from water and stuff it with stuffing masala.keep remaining stuffing aside.
5. Now in a pan take 2 tbsp oil,add stuffed brinjal and cool it for about 10 minutes until it cooked 80- 90 percent.take out these cooked brinjal in separate plate.
6. Now in a same pan add,2 tsp oil.Then add ginger garlic paste.Saute it.Then add onion puree. Cook it until onion becomes brown in color. Them add tomato puree. Now add turmeric powder,coriander powder,red chilli powder,garam masala powder and salt. Cook for 2 minutes. Then add remaining stuffing masala.. Mix well.
7. Now add cooked brinjal,then add tamarind pulp. Cover it and cook it for about 5-7 minutes.Until pip starts saprates. Sour brinjal curry is ready.Serve hot with fulka or rice.

Cut the brinjals lengthwise into four pieces keeping the end intact. Now coat the brinjals with the Masala and keep it aside for Add mustard seeds and let it splutter. Now add the rest of turmeric, chilli powder, cumin powder and salt. Brinjal and Eggplant are two different words that refer to the same fruit. Brinjal is used in countless South African Indian food recipes.

So that’s going to wrap this up for this special food sour brinjal curry haidrabad style recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!