All in One Baghare Baingan Tamater and Shimla Mirch

Name: All in One Baghare Baingan Tamater and Shimla Mirch
Total time: 2700 s
Yield: 7-8 servings
Cuisine: Indian
Ingredients: 8-10 Brinjals (round one's); 6-7 Tomatoes; 6-7 Capsicums cut into two or whole; 4-5 slit Green Chillies; 2 tsp Salt; 2 tsp Red Chilli powder; 1/2 tsp Turmeric powder; 2 tsp Ginger garlic paste; 1 tsp Cumin Seeds; 1 tsp Mustard Seeds; 1 tsp Black Seeds or Kalonji; 1/2 tsp Fenugreek Seeds; 3/4 cup Oil; 2 Sprigs Curry Leaves; FOR THE MASALAS-; 3-4 large roughly chopped Onions; 1/4 cup Sesame Seeds; 1/4 cup Peanuts; 1/4 cup dry Coconut pieces; 1 tbsp roasted Cumin powder; 1 tbsp roasted Coriander powder; 1 small bunch chopped Coriander Leaves; 1/4 cup Tamarind soaked

ZMA @zesty5

#week2of5
#cookpadindia
#innovative
This is what i call a combo innovation. And this super speciality dish from the Hyderabadi Cuisine gets a total facelift from me. What i did here is combined them all with the same spices and ingredients used in Baghare Baingan, the most popular accompaniment to the royal dum biryani from this Nawabi City. Try this for yourselves on any special occasion in your house and enjoy this beauty with your loved ones. This is my gift to all the Vegetarians out there and i hope you will consider this as a token of love from me.

Enjoy Cooking with Zeen !

ZMA @zesty5

Enjoy Cooking with Zeen !

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Ingredients

45 minutes

7-8 servings

8-10Brinjals (round one's)
6-7Tomatoes
6-7Capsicums cut into two or whole
4-5slit Green Chillies
2 tspSalt
2 tspRed Chilli powder
1/2 tspTurmeric powder
2 tspGinger garlic paste
1 tspCumin Seeds
1 tspMustard Seeds
1 tspBlack Seeds or Kalonji
1/2 tspFenugreek Seeds
3/4 cupOil
2 SprigsCurry Leaves
FOR THE MASALAS-
3-4large roughly chopped Onions
1/4 cupSesame Seeds
1/4 cupPeanuts
1/4 cupdry Coconut pieces
1 tbsproasted Cumin powder
1 tbsproasted Coriander powder
1small bunch chopped Coriander Leaves
1/4 cupTamarind soaked

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Steps

45 minutes

1

In a non stick pot, heat oil. Then add cumin, mustard, fenugreek and black seeds. Next add the curry leaves. Keep the heat on a low all this while. Next add the veggies. Do not stir vigorously. Let them get fried until the masala is prepared.
2

Dry roast all the masalas. Keep them aside. Take a teaspoon of oil from the quantity mentioned and slightly roast the onions too until translucent. Now grind all the masalas along with the onions. Later add the ground masala paste to the cooking pot.
3

Saute this masala paste until the raw smell fades away. The oil starts separating from the sides. A nice aroma of roasted masala emanates which indicates that the gravy is done. Do not stir it much because the veggies might get mashed up. It takes almost about 20 minutes of roasting. Now add the thick tamarind pulp.
4

If the curry seems to be very thick, adjust it accordingly with some hot water. Simmer on a medium high heat until the tamarind pulp gets fully cooked. The raw smell should be gone.
5

It takes around 35-40 minutes in total for this dish. Serve this yummy side dish with biryani, baghare chawal or even simple boiled rice. Top up with some freshly boiled eggs. Enjoy!

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Cooksnaps

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ZMA @zesty5

on May 27, 2020 15:47

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.