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Baingan Korma – How to make Eggplant korma

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BAINGAN KORMA

How to make Baingan Korma Recipe?

This is also known as eggplant Korma or Aubergine Korma. This one of our favorite Bengali Recipes.

INGREDIENTS

Baingan (Eggplant ) , Tomato and Chilis

Spices and Curd.

Method

1. Wash the Baingan ( Eggplant or Aubergine) , pat dry, and Slit them lengthwise.

Slit Baingan

2. Smear these slit Baingan with salt and fry in hot oil.

Frying the Salted Baingan

Fried Baingan

3. Keep these fried Baingan aside. They should look something like this.

Fried Baingan

4. We will now prepare the spice mix for the Baingan Korma. Heat oil in a wok, add bay leaves and hing.

5. After a few seconds add chilli powder, turmeric powder, ginger – garlic paste, sugar and salt.

6. Stir fry for a few minutes.

Preparing the Spices mix

7. Add beaten curd and continue to fry till the oil separates.

Add the curd (Plain Yoghurt)

8. Add a little water, and after you see it boiling, add fried Baingan.

8. When the water dries up, add 1 tbsp clarified butter and sprinkle roasted shahjeera (or Jeera if you cannot find the ShahJeera) powder.

9. Before serving, garnish with slit green chillies and tomatoes.

The Baingan Korma is ready to be served.

Prepared Baingan Korma

Baingan Korma

 

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Baingan Korma

BAINGAN KORMA: Try this delicious Baingan Korma Recipe
Course Main
Cuisine Bengali Recipes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 -3
Author FoodFlavor.In

Ingredients

  • Baingan- 1/2 kg
  • Tomatoes - 2 chopped
  • Curd - 1 cup
  • Green chillies - 4 slit
  • Chilli powder - 1 tsp
  • Turmeric powder - 1 tsp
  • Ginger pow - 1 tsp
  • Garam masala powder - 1/2 tsp
  • Bay leaves - 2
  • Hing - a pinch
  • Rosted shahjeera powder - 1 tsp
  • Sugar - 1 tsp
  • Salad to taste
  • White oil as required
  • Clarified butter - 1 tbsp

Instructions

  • Wash the Baingan ( Eggplant or Aubergine) , pat dry, and Slit them lengthwise.
  • Smear these slit Baingan with salt and fry in hot oil.
  • Keep these fried Baingan aside. They should look something like this.
  • We will now prepare the spice mix for the Baingan Korma. Heat oil in a wok, add bay leaves and hing.
  • After a few seconds add chilli powder, turmeric powder, ginger - garlic paste, sugar and salt.
  • Stir fry for a few minutes.
  • Add beaten curd and continue to fry till the oil separates.
  • Add a little water, and after you see it boiling, add fried Baingan.
  • When the water dries up, add 1 tbsp clarified butter and sprinkle roasted shahjeera (or Jeera if you cannot find the ShahJeera) powder.
  • Before serving, garnish with slit green chillies and tomatoes.
  • The Baingan Korma is ready to be served.
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