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Eggplant curry/ Vangi Bhaaji/ Brinjal curry
Eggplant curry/ Vangi Bhaaji/ Brinjal curry

Before you jump to Eggplant curry/ Vangi Bhaaji/ Brinjal curry recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Can save you Money.

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Probably the food just isn’t quite as good when cooked in the microwave, however it will save you money to use it over your oven. As soon as you find out it takes 75% more energy to cook in the oven, chances are you’ll look for more ways to use the microwave. When compared with your stove, you can make boiled water and also steamed vegetables faster, and use a great deal less energy, by using countertop appliances. You might believe that you save energy by washing your dishes by hand, nonetheless that is not true. You get the highest energy savings by totally loading the dishwasher before commencing a wash cycle. Conserve even more money by air drying and also cool drying your dishes rather than heat drying them.

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We hope you got benefit from reading it, now let’s go back to eggplant curry/ vangi bhaaji/ brinjal curry recipe. To make eggplant curry/ vangi bhaaji/ brinjal curry you only need 11 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to cook Eggplant curry/ Vangi Bhaaji/ Brinjal curry:
  1. Use 300 grms - Brinjal/Vangi Cut into Cubes
  2. Prepare 1 Small Onion (finely chopped)
  3. Prepare 1 Medium Tomato (finely chopped)
  4. Get 2 tbsp Coriander Leaves
  5. Use 2 tbsp Roasted Groundnut Powder/Peanut powder (optional)
  6. Get 2 tbsp Red Chilli Powder
  7. You need 1/2 tsp Turmeric Powder
  8. Get 1 tsp Coriander Powder
  9. Provide 1/2 tsp Garam Masala
  10. Take 1 tsp Salt
  11. You need 1/2 cup water
Steps to make Eggplant curry/ Vangi Bhaaji/ Brinjal curry:
  1. In a large bowl, add all the above ingredients other than Oil and water.
  2. Mix it well evenly, to coat the eggplant/brinjal with masala or ingredients.
  3. Heat up the oil in a pan, once oil is hot add in all mixed content of the blow to pan and close the lid, cook for about 2 minutes.
  4. Check the eggplant/brinjal, if it is half cooked, now add water and cook for about 2-3 minutes on low flame.
  5. Eggplant curry is ready to serve as sides with rice or Chapatti.
  6. Tip: Do not add peanuts powder/groundnuts powder if you are ALLERGIC.

Eggplant curry makes an awesome vegetarian main course or side dish for any Indian meal. Big flavours of onion, garlic, ginger and spice. And that lush restaurant style sauce. This is one seriously tasty vegetable curry. Bharli Vangi or stuffed baby brinjals (eggplant) curry is popular Maharashtrian recipe where vangi means brinjal/eggplant.

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