HI to all of you great cooks,
Could somebody please help me out with a recipe for bhaingan and aloo curry please. I’ve never cooked a bhaingun salan before but would love to give it a go.
I’ve found this recipe on Youtube:
" Baigan Aaloo " Bajias Cooking - YouTube](http://www.youtube.com/watch?v=TXJa2Xjr8bc)
Is this an authentic way of making it? *(check out the aunties gold bangles lol)
re: baingun/aubergine curry
yup , thats how i make bangan too .. just slight difference : I used crushed onion and crushed garlic and a quarter tsp ginger as well .. and since i dont like the peels I remove them completely ...
re: baingun/aubergine curry
Khattichic is requested to please give her the 'khatte baigan Hyderabadi style' recipe. she must know the best recipe. i like rosted baigan [roasted under hot ash obtained after burning wood in old fashion desi choolhaas].
...btw, the word is BAI'GAN [with no 'h' after 'b']
re: baingun/aubergine curry
thank u CB, I'll try the recipe out and hopefully ity wont be a complete disaster.
Khalili Bhai: I stand corrected :)
Re: baingun/aubergine curry
have you ever tried making baingan ka bhurta?
there is a very easy recipe for it......
cut slits into one large baingan and roast (preferably in ashes as KKF mentioned above but can also be done in a regular oven (25 minutes on medium heat) or microwave (5 mins on high))
remove from oven and allow to cool so that you can handle it
remove the peel and chop the vegetable into small pieces (likely that it will be all mushy from being roasted anyway and chopping it will create somewhat of a pasty consistency)
on the chopped baingan sprinkle cayenne, salt and ground cumin - mix lightly and set aside to marinate
add 2 tblsp of oil to pan and heat
add 1 large onion - thinly sliced and 1/2 tsp of whole cumin to oil
when onions are transparent add the marinated baingan
cook on medium/high heat for 10 minutes -- stirring often
add 2 tblsp of pre-soaked tamarind
cook until oil separates from the baingan/onion mixture
remove from heat and serve garnished with a few sprigs of hara dhania
Re: baingun/aubergine curry
I use Bajias recipe (from youtube). It comes out good. But I usually add some of my own extra masala, cause I feel like she doesnt add enough. But that is just me. I usually use a lot of her recipes.
Re: baingun/aubergine curry
Ok. We make basing an Salan like
Cut thick baingan slices in round n then half
slice onion ad little whole zeera n fry,
then ad mustard seeds and qari patta
then add ginger galic, n fry
then add tomato baingan green chopped chilli n lots of dhania and redd chilli ,turmeric dhania zeera powder (more dhania powder) n salt n bhono it nicely
then add tuair Danny or peas n add water n simmer on medium to low flame til baingan in cooked
baingun/aubergine curry
Yummy! My mom makes it awesome hydrebadi style , also just like KKF said
Re: baingun/aubergine curry
thank you so much for all of your responses, I'm definitely going to give the baingan saalun a go. Muzna: I have made the bhurta in the past and its on eof my fave summer dishes :)
baingun/aubergine curry
Here's a quick Achari Baingan recipe which is amazing!!
Use the small desi eggplants, or the long Japanese style..cut into 1/2 inch slices. Either quick fry or broil eggplant slices until brown on both sides..drain on paper towel lined plate and set aside.
In a nonstick sauté pan, heat about 3 tbsp of oil, and add the following: kalonji, rai, saunf, and zeera..when they have sputtered, add rough chopped tomatoes, and bhoon until you have a thick paste. Add the reserved eggplant, namak, lal mirchi and a little bit of adrak lasan paste. Cover and let the eggplant and tomato mixture meld flavors.
This will not be a loose, salan-y type dish..more like the prefect sabzi for roti!
Enjoy!
Re: baingun/aubergine curry
i think I do have my bagharay baingan recipe somewhere here on GS, dhekna parega
this is how I make my baingan ka bharta too!! Love it!!! 
Re: baingun/aubergine curry
I use Bajias recipe (from youtube). It comes out good. But I usually add some of my own extra masala, cause I feel like she doesnt add enough. But that is just me. I usually use a lot of her recipes.
I use bajias recipes too.
Re: baingun/aubergine curry
I've made aloo baigan following her youtube, it came out good. As saimab33 said i do add/subtract masala's according to my taste.
Re: baingun/aubergine curry
well guys i made the curry BUT it was a disaster! It was way to greasy and the baingun turned into a mush! some stayed whole but the majority kind off disintegrated. If i’m being honest, i personally didnt think it tasted that bad, my daughter really liked it but my hubby came out with the classic line “these dont look like my mums”!!! apparently his mother always cooks them very dry and mine had too much sauce and way to much oil ! in all the years i’ve been married to him, i’ve never seen his mum cook baingun Lol
Re: baingun/aubergine curry
ohh dear .. how come you put so much oil in ? usually for vegetables only as much oil is enough as would help fry the onions at the initial stage …
Re: baingun/aubergine curry
I dont know what I was thinking CB! I noticed bajia added quite alot of oil to her pan so i did the same but i’m not giving up yet, will try again!