Harey Baghare Baingan with Kachchi Imli
Harey Baghare Baingan with Kachchi Imli

Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to make a distinctive dish, harey baghare baingan with kachchi imli. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Harey Baghare Baingan with Kachchi Imli is one of the most well liked of current trending meals on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Harey Baghare Baingan with Kachchi Imli is something which I have loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can have harey baghare baingan with kachchi imli using 20 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Harey Baghare Baingan with Kachchi Imli:
  1. Take Green Brinjals
  2. Get Cumin Seeds
  3. Make ready Mustard Seeds
  4. Make ready Fenugreek Seeds
  5. Make ready Onion Seeds or Kalonji
  6. Make ready Oil
  7. Get Green Chillies slit
  8. Prepare Curry Leaves
  9. Take THE MASALA -
  10. Prepare Peanuts
  11. Take dry Coconut pieces
  12. Make ready Sesame Seeds
  13. Take Onions thinly sliced and lightly fried
  14. Take Salt or to taste
  15. Get Ginger garlic paste
  16. Make ready Red Chilli powder
  17. Get Turmeric powder
  18. Prepare Cumin powder roasted
  19. Take Coriander powder roasted
  20. Make ready nos Raw Tamarind whole
Steps to make Harey Baghare Baingan with Kachchi Imli:
  1. Heat Oil and add Curry leaves along with Cumin Seeds, Onion Seeds or Kalonji, Mustard Seeds and Fenugreek Seeds. Fry all of them on a low heat for half a minute. Now add Brinjals with a + cut or incision at the bottom with the stalks intact. Fry them for about 15 minutes or until they look wilted but yet firm. Take them out of the cooking pot.
  2. Meanwhile dry roast all the ingredients mentioned under it and make a smooth paste. To this paste, add all the spices along with Salt. Mix well and add to the same Oil in the pot. Saute on a low heat well covered.
  3. Boil raw tamarind in enough water for about 10 minutes until tender. Squeeze out the juice from it placing it in a strainer. Add this to the simmering masala paste which is nearly done. Add the Brinjals too. Cover and cook for the next 10-12 minutes. Adjust Salt and water. It should be a thick gravy.
  4. The raw smell of the masalas fade off, it means it is done. It should always be sauteed on a low heat. And keep checking and stirring in between without fail. Tomatoes also can be added but I did not add any. The reason is the use of raw tamarind. Otherwise the gravy might become too sour.

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