Hyderabadi Bagara Baingan | Baby Egg Plant Curry

Hyderabadi Bagara Baingan
Hyderabadi Bagara Baingan

Bagara Baingan or Baghar-e-baingan is an eggplant curry which is typical to Hyderabad. That’s why this dish is basically known as Hyderabadi Bagara Baingan. The bagara baingan is a side dish with Biryani just like Mirchi ka salan and also other salan dishes.

This curry is different from regular onion and tomato curry paste. It’s so delicious and tangy in taste I’m planning to prepare my next bagara baingan tomorrow itself. I’m not exaggerating but this dish is just irresistible one.

Bagara baingan

I got this recipe idea of Hyderabadi Bagara Baingan from Nalini’s Cooking channel in one social media platform. I don’t remember if I have sticked to that recipe fully or not, but I learned the process and tried to replicate it. Just loved my bagara baingan. It goes best with steamed rice or plain roti or paratha.
I have tried this hyderabadi bagara baingan recently and I’m totally in love with this recipe. I love trying new recipes and sharing the best ones.

If you like this, also read my other recipes on blog like paneer tikka masala, sarson ka saag, palak paneer, matar paneer, dum aloo, rajma curry, dal makhani, rajasthani gatte ki sabzi.

how to make hyderabadi bagara baingan
egg plant curry

Hyderabadi Bagara Baingan

Bagara Baingan is a hyderabad delicacy prepared from aubergine or eggplants cooked in coconut and sesame seeds gravy.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: Hyderabadi Cuisine, South Indian
Keyword: Easy main course, seasoned aubergine, South Indian Curry
Servings: 4 People
Calories: 170kcal
Author: Ipsa Faujdar

Ingredients

  • 500 gms aubergine or baby eggplants
  • 3 tbsp refined oil

For Curry Paste

  • 3 tbsp sesame seeds
  • 4 tbsp peanuts
  • 3 tbsp dessicated coconut
  • 1 tbsp tamarind paste
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 7- 8 dried red chillies

For Gravy

  • 1/2 tsp cumin seeds
  • 1/2 tsp fenugreek seeds
  • 6 – 8 curry leaves
  • 1 onion finely chopped
  • 1 tbsp coriander leaves finely chopped
  • 3 tbsp mustard oil
  • 1 tsp salt or as per taste
  • 1 tbsp ginger garlic paste

Instructions

  • Wash and clean eggplants properly. Vertically slit into quarters but make sure not to cut them completely. Don’t remove the crown of brinjals.
  • Shallow fry the egg plants till it is cooked. Don’t over cook them. 
  • Stir occasionally and make sure they are intact and not broken.

Making Curry Paste

  • Dry roast all ingredients mentioned in ingredients list under curry paste. (except tamaring)
  • If you have dry tamarind, soak it in hot water for 15 minutes.
  • Transfer to a blender and blend it to smooth puree.
  • Curry paste for bagara baingan is ready.

Preparation of Curry

  • Heat oil in a pan. add cumin seeds and let it splutter. add fenugreek seeds, curry leaves.
  • Then add finely chopped onion. saute till onion translucent.
  • Add prepared curry paste and stir well. Season with salt.
  • Add 1 cup water and cook for 5 minutes or till it’s cooked and leaves oil on surroundings 
  • Add fried brinjals to gravy and simmer for 3 – 4 minutes.
  • Garnish with chopped coriander leaves and serve hot.

How to make bagara baingan or egg plant curry in Hyderabadi Style

Wash and clean brinjals or baby eggplants. Make vertical slits till half length.

Heat 3 – 4 tbsp oil in a pan. Shallow fry brinjals till it’s cooked. Remove from pan and keep aside for use.

Making curry paste for bagara baingan

Dry roast coriander seeds, cumin seeds, red chilli till for a minute.

spice mix for bagar baingan

Dry roast peanuts, dessicated coconut, sesame seeds one by one till golden brown.

coconut for bagara baingan

Transfer all contents to a blender

Add soaked tamarind to the blender.

egg plant curry

Blend it to a fine paste.

egg plant curry hyderabadi style

Preparing gravy for bagara baingan

Heat oil in a pan or kadai. Add cumin seeds, fenugreek seeds (methi seeds), curry leaves, ginger garlic paste.

add finely chopped onion and saute till translucent.

bagara baingan curry gravy

Add prepared curry paste and mix well.

hyderabadi eggplant curry

Add water and season with salt. Simmer for 5 minutes till it’s cooked.

hyderabadi curry

Now add shallow fried egg plants to the gravy.

hyderabadi eggplant gravy

Simmer for 5 minutes more till brinjals soak flavours of gravy.

Curry is ready. Garnish with fresh coriander leaves and serve hot.

eggplant curry
bagara baingan curry

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Dahi Baingan | Odia Dahi Baigana

Dahi Baingan | Odia Dahi Baigana | Brinjals in Curd Gravy

Egg plant recipes

This is one popular side dish or accompaniment from Odisha. In Kolkata also it’s one of the loved food. As the name says, it has two main ingredients, dahi (curd) and baingan (eggplants/ brinjal). This is very simple and easy to prepare. There are two ways to prepare this dahi baingan.

Method I

It takes less than 10 minutes to prepare this dahi baingan. This is just like raita where curd is not cooked.

Only thing we need to do is shallow fry spiced brinjal slices.

Then prepare whisked curd (thick) and add red chilli powder, salt to this.

Add shallow fried brinjals to curd and mix gently.

Then prepare tampering of asafoetida, curry leaves, mustard seeds, cumin seeds, onions, green/red chillies and ginger juliens.

Pour this tampering to the curd and egg plant mixture.

Method II

First 2 steps are same.

Then heat oil, add spices, 1 tbsp gram flour and saute. Then add curd and stir continuously.

Then add fried brinjals to this. Dahi Baingan is ready.

At home my mom normally makes it in 1st method described.

This is easiest of all and prepared with minimal ingredients. I have described it step by step. It won’t take more than 10 minutes if you are preparing for 2 – 4 serving.

Dahi baigana of Odisha

Dahi Baingan | Odia Dahi Baigana | Brinjals in Curd Gravy

This is an easy and popular accompaniment of odia cuisine. Dahi baingan is prepared from shallow fried brinjals and curd base with tampering of spices (tadka)
Prep Time5 mins
Cook Time15 mins
Resting time5 mins
Total Time25 mins
Course: Side Dish
Cuisine: East Indian, Indian, Odisha
Keyword: curd based dish, dahi baingan, Raita and chaas
Servings: 4 People
Author: Ipsa Faujdar

Ingredients

  • 250 gms brinjals
  • 250 gms hung curd
  • 5 – 6 tbsp oil to fry Preferably mustard oil
  • 1 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 2 – 3 dry red chillies
  • 1/4 tsp asafoetida/ hing
  • 1/2 tsp red chilli powder (optional)
  • 6 – 8 curry leaves
  • 1/2 tsp salt (as per taste)
  • 1/2 tsp finely chopped ginger
  • 1 tbsp coriander leaves (to garnish)

Instructions

  • Wash and clean brinjals. Cut the crowns.
  • Chop into desired size like cubes or slices. I have made small sized cubes.
  • Marinate with salt and spices for 5 minutes
  • Heat oil in a pan.
  • Shallow fry brinjals till they are cooked and soft.
  • In a bowl take curd and beat to smooth with a whisk.
  • Season with salt. Pour in fried brinjals to the curd bowl.

Prepare Tampering

  • Heat oil in a pan. add mustard seeds and cumin seeds to splutter.
  • Add chopper ginger, red chilli, curry leaves and green chillies. 
  • Saute for a minute.
  • Add hing, red chilli powder. Immediately turn off gas to avoid burning of spices.
  • Wait for 10 – 15 seconds letting it cool slightly before adding this tampering to the curd mixture.
  • Pour in the tampering to the mixture and mix well.

Garnish & Serve

  • Dahi Baingan is ready. Garnish with chopped coriander leaves and serve.

How to make dahi baingan

  1. Wash and clean brinjals/ eggplants. Chop into cubes/ slices.
brinjal pieces for dahi baingan

2. Marinate with salt and spices.

marinated eggplants for dahi baingan

3. Keep it for 5 – 7 minutes.

4. Heat oil in a pan or kadai. Shallow fry the marinated eggplants

dahi baigana odia style

5. In the meanwhile, whisk curd for a minute to smooth.

Curd based side dish

6. Once the brinjals are cooked and soft add them to the curd and mix gently once.

egg plant curry in curd
Dahi baigana side dish of odisha

7. Then prepare tampering.

Tampering for dahi baingan

8. Pour in the tampering to the curd and fried eggplant mixture.

Dahi Baingan

9. Garnish with chopped coriander leaves and serve.

Odisha cuisine dahi baigana step by step with picture
Dahi Baingan odia cuisine side dish

If you love curd base recipes then try out our Methi Palak Kadhi, Rajasthani Gatte ki Sabzi, Kashmiri Dum Aloo, Paneer Tikka Masala. Also read our curd special raita and buttermilk recipes like carrot raita, coriander & curd dip, bathua raita, lauki raita, boondi raita.

Also read my other egg plant recipes like baingan bharta, bagara baingan, achari bharwa baingan, aloo baingan dry.

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Aloo Gobi Dry (Aloo Gobi Sabzi)

Aloo Gobi

Aloo Gobi Masala Dry

Aloo gobi is a traditional North Indian Recipe.  This is a stir fried main course dish with potato & cauliflower as main ingredients and along with that it has flavours of aromatic spices.

Aloo Gobi Fry

This curry is made in both dry and with gravy. Both are prepared with a little variation. However I like this in both the forms. I will post my gobi aloo masala with gravy also on blog. These are quick, easy, healthy everyday dishes. I love this sukha aloo gobi dish. Honestly saying we make this dish once or twice a week.

This is an easy lunchbox recipe too. Well I have made another dish (Cheesy Cauliflower Fritters) from this aloo gobi (leftover curry). I have added rice flour and cheese to the left over curry and mashed completely forming balls. There are crisp because of rice flour added. And this makes a perfect finger food for your kids and toddlers as well. You can make these cheese balls from freshly made sabzi.

When I have a fussy eating kid, I’m happy when he eats vegetables in any ways. Read other kids friendly recipes here: potato cheese sandwich, spinach corn sandwich, aloo kachori, aloo paratha, gobi paratha, paneer paratha, potato lollipop, potato bites, bread roll, veg seekh kabab, paneer corn kabab, shammi kabab.

Read other potato recipes here: Aloo MethiAloo Baingan, Aloo Capsicum, Aloo Jeera, Aloo tomato, Mixed Vegetable Fry, Dum Aloo.

aloo gobi masala
Aloo Gobi Fry
Aloo Gobi

Dry aaloo gobi masala tastes yummy with dal, rice and roti, paratha. This is one easy to make recipe and hardly takes less than 30 minutes to prepare.

Lets cook this easy and yummy dish.

Aaloo Gobi

Aaloo gobi is a maincourse sabzi. The recipe below is stir fried potato & cauliflower. This is one of the everyday dish and easy to make.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Dish, Sabzi & Curry
Cuisine: Indian
Keyword: Indian Curry
Servings: 4 People
Author: daintykitchen

Ingredients

  • Potato:2 –3 cup peeled and diced
  • • Cauliflower–1 cup
  • • Salt as per taste
  • • Refined oil: 2-3 tbsp
  • • Cumin seed: 1tsp
  • • Green Chilli- 1-2
  • • Garlic – 4 – 5 crushed
  • • Ginger – 1inch finely chopped
  • • Onion – 1 Diced
  • • Coriander Powder 1 tbsp
  • • Cumin Powder – ½ tbsp
  • • Red Chilli Powder ½ tsp
  • • Turmeric Powder- ½ tsp
  • • Sabji Masala/ Garam Masala – ¼ tsp
  • • Aamchur Masala – 1 tsp
  • • Coriander leaves – 1 tbspfinely chopped
  • • Tomato – 1 diced Optional

Instructions

  • Take a frying pan and keep on high flame. Add 3-4 tbsp refined oil. For taste add 1/4th tbsp ghee/ butter to it.
  • Add a bay leaf (optional), 1 tsp cumin seeds and let it crackle. After that add finely chopped ginger garlic and stir till it leaves the pungent raw smell.
  • Add diced onion, green chillies and fry till onion changes color and turns light brown. Then add chopped tomatoes and stir and sauté till tomatoes are soft. If you don’t like to add tomatoes leave this step and after the onions turn color add diced vegetables.
  • Add medium diced potatoes, cauliflower. Mix it well. Add salt as per taste.
  • Add coriander powder, red chilli powder and turmeric powder and add them. Sauté for another 1-2 mins. You may add few tbsp of water to avoid burning of masala.
  • Cook in medium flame for 2- min without covering with lid. Then add ½ glass of water and keep on low flame and let it simmer and boil for 15-20 minutes till vegetables are cooked. Cover the pan with lid for quick cooking.
  • Make sure there is no water left in pan and cook till its dry and keep stirring to avoid burning of curry. But don’t over boil as well because you may find cauliflower may get over cooked and get mashed. Be careful while adding water for cooking.
  • Add a pinch of garam masala. (Optional) if you don’t like the taste of garam masala you may skip. Add ¼ teaspoon of sabji masala instead and stir well.
  • Garnish with freshly chopped coriander leaves and add ½ tsp of amchur powder/ dry mango powder. This will add a tangy flavour to the preparation. Serve hot with poori, chapatti, rice etc.
  • Aloo Gobi

Notes

Tomato is optional and you can skip. If you are not adding tomato, then after onion gets fried add the diced vegetables and sauté for 5 minutes on medium flame. Then add the spices and sauté for 2 minutes. Then cover the lid on slow flame to avoid burning. In this way of cooking put 1 more tbsp of oil. No need to add water at all. It will get cooked in slow flame. Stir occasionally. This will be a tastier version completely crispy and stir fried dish.
If you have other vegetables available then you can add to the dish, e.g green peas and carrots goes really well when added with potatoes and cauliflower.
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Lauki Chana Dal

lauki chana

Lauki Chana Dal

Lauki Chana Dal

Lauki Chana Dal ki Sabzi or Bottle Gourd & Lentils Curry is a healthy dish. This is full of fiber and protein. Bottle gourd is a high source of dietary fiber and lentils are one of the richest source of proteins. So you will get high fiber and high protein. What a great combination if you are on your weight loss journey. This dish is not restricted to any regional cuisine. Its made in north, south, east and west. Lauki chana though it’s not a much loved recipe but you can still add variations to make this tastier. Normally its made with chana dal or bengal gram lentils. Well you can decide what consistency level you want in this dish.

Lauki chana dal for weight loss

Lentils have a special place in Indian cuisine. Its such a versatile item, it can be used in every dish you make. It can be used as appetizer, as dal, as curry as soup as flour batter for crepes, for fritters etc etc. They are count less actually.

One speciality of lentils is it’s always best accompany to the staple food of regional cuisine. Okay I ll explain. In east India staple food is rice. So we have best accompany Dal. In north india staple food is roti. What’s the best combination you have heard of North? Isn’t it Dal Roti. (When I say dal roti, one song comes to my mind. Dal roti khao prabhu ke gunn gaao 🙂 ) In south it’s sambar rice. They are light but since high protein keeps you full for longer, they actually helps in reducing appetite and craving for food.

I will write about Lentils & Oats Salad for weight-loss recipe. Keep following my blog for updates.

If you like this recipe also read:

Lets make this lauki chana ki sabzi.

Lauki Chana Dal

Lauki Chana Dal

This is easy to cook one pot recipe.
Prep Time5 mins
Cook Time10 mins
Total Time30 mins
Course: Dal, Main Dish
Cuisine: Indian
Keyword: Indian Dal
Servings: 4 Servings
Author: daintykitchen

Ingredients

  • 1 cup bengal gram soak them for 15 minutes
  • 1 onion chopped
  • 1 tomato chopped
  • 1 green chilli
  • 4 garlic pods minced
  • 1/2 inch ginger minced
  • 1 tsp cumin seeds
  • 2 tsp coriander powder
  • 1 tsp cumin seeds
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp dry mango powder
  • 1 tsp salt or as per taste
  • 1 tbsp oil preferably mustard oil

Instructions

  • Heat oil in a pressure cooker. Add one pinch of asafoetida or hing. Add cumin seeds and let it crackle.
  • Add chopped ginger and garlic and saute for 30 seconds. Then add chopped onion and saute till translucent.
  • Add chopped tomatoes and cook for 1 minute more. Add all dry spices and mix well. saute for 1 minute on medium flame.
  • Add in chopped lauki and soaked lentils. Add in salt and mix well. Add 2 cup water to it and cook for 4 - 5 whistles. You can adjust water as per the thickness you want.
  • Turn off gas and open when cooker is cool. Add garam masala and dry mango powder and give it a good stir.
  • Add chopped coriander leaves. Serve hot with roti or rice.
    Lauki chana

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lauki chana dal
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Easy Mix Vegetable Fry

Mix Vegetable Fry

Easy Mix Vegetable Fry [How to Make Mix Vegetable Fry]

Mix Vegetable fry

This is another quick dish and healthy as well. I love this combination and really colourful vegetables on my plate. The simpler the dish the lesser time it takes to prepare. I have used carrots, potatoes, green peas, french beans, green onions for this recipe. You may add any other vegetables like cauliflower, brussels sprouts etc. To give this a protein punch add paneer to the preparation. This tastes best of it’s kind and goes well with any breads, chapati/ paratha or even with dal rice.

If you want to make it low carb or keto for diet food then just use beans, carrots, cauliflower, broccoli and remove carb veggie like potatoes and green peas.

If you have left over rice or cooked rice, you can add that to the preparation to make mix veg fried rice. And the taste of that is also awesome. In fact that’s one way to make veg fried rice. Vegetables you can choose. Add paneer or tofu (for vegans).

If you like this then read my other recipe : Quick Mix Vegetable Fried Rice From Leftover Rice (Image Below)

Mix Vegetable Fried Rice

Read more easy main course dishes like aloo gobi, aloo methi, aloo baingan, aloo simla, bhindi do pyaza, kashifal sabzi., aloo jeera, Bombay potatoes.

So friends let’s make this easy vegetable fry.

Easy Mix Vegetable Fry

Mix vegetable fry is a simple and quick recipe. Chopped vegetables are sauteed with basic spices.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Dish, Sabzi & Curry
Cuisine: Indian
Keyword: Easy Less than 30 minutes Recipe, Indian Curry, Keto Recipe, Low-carb Recipe
Servings: 4 Servings
Author: daintykitchen

Ingredients

  • 2 tbsp Oil
  • 2 cup green french beans
  • 4-5 Potatoes peeled and chopped
  • 1/2 cup Green Peas
  • 1/2 cup green onion
  • 8 Garlic pods
  • 2 medium Carrots peeled & chopped
  • 1 tsp Cumin seeds
  • 1 tsp Cumin Powder
  • 2 tsp Coriander Powder
  • 1/2 tsp Turmeric powder
  • 1 tsp Red Chilli Powder
  • 1/2 tsp Salt
  • 1/2 tsp dry mango powder
  • 1 tbsp Coriander leaves finely chopped

Instructions

  • Chop vegetables in equal size (approximately).
  • Heat oil in a pan. add cumin seeds and let them splutter.
  • Add hing or asafoetida. Put chopped garlic to the pan and saute till light brown. Add chopped onion and saute till translucent.
  • Add chopped vegetables into the pan. Add 1/2 tsp salt and cover with a lid. Don't add water to it. Veggies will get cooked in steam only. Stir occasionally.
  • It will take 5 minutes to get the veggies cooked properly. Don't over cook them as it will make the dish mushy.
  • Add coriander powder, cumin powder, red chilli powder, turmeric powder, aamchur powder and give it a quick stir.
  • Cover with lid and again cook for 2 minutes on low flame. Check with a spoon if the potatoes are cooked or not. Cook till vegetables are just cooked and with a crunch.
  • Increase the flame and cook them for another 1 minute with continuously stirring. Add chopped coriander leaves and serve hot
    Mix Vegetable Fry
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Lauki Kofta Curry/ Bottle Gourd Dumplings Curry

Lauki Kofta Curry

Lauki Kofta Curry/ Bottle Gourd Dumplings Curry

Lauki Kofta Curry

Lauki kofta curry is one of the loved food of North India. Those who doesn’t like the taste of lauki, can try this recipe. Initially I was not very fond of bottle gourd but gradually when I tried variety of recipes from this super food, I started loving it.

This lauki kofta I have learned from my mother-in-law. If you like North Indian Food, please read similar recipe from my blog here e.g. rajma masala, gatte ki sabzi, dal makhani, palak paneer, sarson ka saag, paneer tikka masala, baingan bharta, kashifal ki sabzi. Also Read my 1st North Indian Thali recipe here.

Lauki or bottle gourd is a vegetable of gourd family and it’s extremely beneficial for our health. It’s rich in fibre and hence this is one magical veggie if you intend to shred some extra kilos and tone your tummy. This is zero in carb. Bottle gourd is highly recommended for diabetic patients. It’s also best substitute of potatoes for diabetic patients.

Lauki Kofta for Keto Diet

Bottle gourd is perfect for keto diet. Infact all gourd family vegetable are advised under keto diet. If you want to know more about keto diet read my what is keto diet on blog. Also read Top 10 vegetable for Keto diet. Read my popular and quick keto buttery garlic spinach and grated bottle guard recipe here.

Regular Lauki kofta is made from gram flour. Gram flour is normally known as chickpeas flour and made from chickpeas or garbanzo beans. This flour is a gluten free and low in carb and makes a great flour option for keto diet. So when you will deep fry them it will have the required fat portion for keto diet. (Source : Keto flour substituions)

But if you want to use them in curry then restrict the amount of onion you will use as onion is more sweet than any other vegetables. If you are following keto diet then you can’t consume onion in large quanity (as in keto diet only 5% carb allowed)

How to make Lauki Kofta in North Indian Style

keto bottle gourd recipe

Lauki kofta is a main course dish and belongs to North Indian cuisine. This is made from grated lauki. Mix grated lauki with gram flour or besan and other regular spices. Make small balls and deep fry them. In case you don’t want to deep fry, you can shape them as patty and shallow fry them.

One thing you need to do is squeeze out excess liquid from grated lauki. Don’t throw that liquid. You can use that in curry gravy.

Koftas are deep fried fritters or dumplings. The dumplings are then added to the gravy cooked. But remember not to add the dumplings to the boiling gravy. Koftas are soft and will easily get mashed in hot gravy. So wait for sometime to reduce the temperature slightly and then add koftas into the gravy. After adding also close the lid so that it will absorb the flavors.

Lets make this lauki kofta in 30 minutes time. Note: you can also save 10 – 15 minutes more if you are using ready to use curry paste. That curry paste recipe is my mom’s trick for faster cooking.

Lauki Kofta Curry/ Bottle Gourd Dumplings Curry

In this recipe dumplings of bottle gourd is cooked in onion tomato gravy.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Dish, Sabzi & Curry
Cuisine: Indian, North Indian
Keyword: Easy Less than 30 minutes Recipe, Indian Curry, Low-carb Recipe
Servings: 4 Servings
Author: daintykitchen

Ingredients

  • Lauki / Bottle Gourd – 1bowl peeled & grated
  • Gram flour/ Besan- 1 cup
  • Onion – 2 mediumsize chopped
  • Salt as per taste
  • Ghee/ Refined oil – 2 – 3 tbsp
  • Cumin seeds – 1 ½ tsp
  • Red Chilli Powder – 1 ½ tsp
  • Coriander Powder – 2 ½ tsp
  • Turmeric Powder ¼ tsp
  • Sabji Masala – ½ tsp
  • Green Chilli – 3 – 4 finely chopped
  • Ginger – finely chopped 2 tbsp
  • Garlic – finely chopped 2 tbsp
  • Tomato – 2 Chopped or pureed
  • Kasuri Methi – 1 tsp

Instructions

  • Grate the peeled lauki and squeeze out excess water with help of sieve or muslin cloth.
  • Take 1 cup besan/ gram flour in a mixing bowl. Add grated lauki, ½ tea spoon cumin seeds, finely chopped ginger, garlic, green chillies, salt, 1 teaspoon of coriander powder and red chilli powder and a pinch of turmeric powder. Mix all ingredients well.
  • Mix and stir for 2-3 minutes. No need to add extra water as lauki contains enough water to make mixture for Kofta. We need mixture of thick consistency to make balls.
  • Heat oil in a deep frying pan on medium to high flame.
  • Once oil is hot, put ball sized mixture into oil. Deep fry till the balls changed their color to golden brown. Keep flame in medium heat as on high flame the outer side will get over cooked while the inner part will still remain uncooked.
  • Take out the fried lauki balls and place on a tissue to remove excess oil.
  • Take another frying pan. Put 4 – 5 tbsp refined oil. Add 1 tsp cumin seed and let it sizzle. Then add chopped ginger garlic, green chilli and sauté till onions cooked light brown.
  • Add chopped tomatoes and sauté till cooked soft. Add kasuri methi.
  • Add all dry spices (coriander powder, cumin powder, turmeric powder, red chilli powder) to the pan and sauté.
  • Add 1 cup of water to it and mix well. Season with salt. Keep it on high flame. Let it simmer for 5 mins.
  • Let it boil for 5-7 mins more. Switch off the flame once the gravy is cooked completely. Then add the lauki koftas (dumplings) to the gravy and cover with the lid.
  • Once done sprinkle garam masala or sabji masala, mix well and garnish with coriander leaves and serve with paratha, chapatti, rice.
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Stir fried Ivy Gourd with onion & garlic

Stir fried Ivy Gourd with Garlic

ivy gourd fry

Ivy gourd fry Kunduru fry is one more healthy green vegetable recipe. Ivy Gourd known as Tendli/ Tindora or kundru in hindi is popular in entire country. Though its used as a side dish. This is one easy stir frying recipe. This is again perfect for keto recipe as low in carb. In case of keto diet remove onion and saute the ivy gourd with garlic.

Do you Know stir frying is better than boiling. While we boil vegetables it looses 50% or more anti oxidants. Read more from this article from CNN on the healthiest ways to cook veggies and boost nutrition.

With minimal ingredients this ivy gourd fry or kunduru fry is a perfect recipe. The main ingredients are ivy gourd, garlic, green chillies, salt. I have not used any other spices to the dish. This is a simple yet delicious side dish. It goes well with dal and rice or chapati/ roti.

And in case you like it more spicy then in the end, add 1/2 tsp cumin powder, 2 tsp coriander powder, 1 tsp red chilli powder (or adjust as per taste and amount of kunduru you are taking.) and saute for 2 – 3 minutes more on low flame and cover with a lid. This will help in absorb To add variation, add crushed roasted peanuts in the ens.

kunduru fry

Also try our similar recipes like potol or pointed gourd curry, aloo baingan, aloo simla, aloo jeera, bhindi fry, bhindi masala, doi potol, lauki curry, lauki bhujia.

Stir fried Ivy Gourd

Perfect side dish is easy to prepare and yummy.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Appetizer, Side Dish
Cuisine: Indian
Keyword: Easy Less than 30 minutes Recipe, Indian Curry, Low-carb Recipe
Servings: 2 Servings
Author: daintykitchen

Ingredients

  • 2 tbsp Oil
  • 250 gms Ivy gourd or Kunduru
  • 6 pods Garlic minced
  • 1 Onion sliced
  • 1/4 tsp Salt
  • 2 Green Chilies Cut into slits

Instructions

  • Heat oil in a pan. Add minced/ chopped garlic and saute for 30 seconds. Add Onions & saute for another minute.
  • Add chopped vegetables, salt. Mix well. Cover with a lid and cook for 10 minutes on medium flame.
  • Stir continuously to avoid sticking at base of pan.
  • Serve hot with main dish chapati, paratha etc.
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Jackfruit Curry in Indian Style/ Kathal Ki Sabzi

jackfruit curry
jackfruit curry

Jackfruit Curry in Indian Style/ Kathal Ki Sabzi

Jackfruit or kathel or fanas is a popular dish in India. This is a seasonal fruit. The raw fruit is used as a vegetable especially in spring season. This is heavy and not easily digestible because of heat. Be careful if you have old people at home as they might face stomach upset with jackfruit. (This is from my personal experience). This is a vegetarian replacement of meat. Why I said this is it is prepared and tastes same as meat. If you prepare this curry in mentioned way, trust me it tastes no less than your chicken or meat curry.

This curry can be easily prepared in 15 minutes with ready to use Indian curry paste. Why every time I insist on keeping this curry paste ready is to save your cooking time. With refrigerated curry paste you will save 15 – 20 minutes of your cooking time. Many times we tend to change the menu thinking that preparing this dish is time consuming. But if you have all ingredients ready then it won’t take much time and efforts for cooking.

curry paste

Ready to use curry paste with whole spices

How to make kathal ki sabzi or jackfruit curry?

January to April is the perfect season if you wish to eat best quality jackfruit. After that as it starts to ripen, you may not get good quality raw jackfruit in market.

Again when I purchase jackfruit/ kathal from market, I get it cut from the vendor only as this is sticky and difficult to cut and time consuming. If you are chopping at home, then to get rid of the gummy raisin apply oil on your palm and knife before holding it or chopping. Remove the thick inner layer of the pieces as well.

If you don’t have ready made curry paste,then you can prepare instantly. I blend all ingredients together. This saves lot of time.

Ingredients for curry paste: 4 onion, 1 tbsp ginger garlic paste, 1 green chilli, 5 cloves, 4 green cardamom, 1 inch cinnamon stick, 7 -8 black pepper, 3 tsp coriander powder, 1/2 tsp red chilli powder, 1 tsp cumin powder, 1/2 tsp turmeric powder.

Grinding whole spices will not reduce their aroma. all of them in one go. The aroma will not evaporate and trust me dish will be equally tasty.

One thing if you want your curry to look red then add 1/2 tsp red chilli powder first before adding the paste. This will give more color to the curry.

For better taste, saute/ shallow fry jackfruit in oil for 4 – 5 minutes or till it’s 50% cooked. It takes less than 30 minutes to prepare 5 – 6 servings of this curry.

Here I would request you to read other similar posts like mushroom matar masala, paneer tikka masala, gatte ki sabzi, palak paneer. Also read matar paneer curry, dum aloo, bagara baingan, lauki kofta curry, malai kofta curry, shaam savera curry.

If you like my recipes and want to stay updated then subscribe via email to my blog. Also stay connected on social media. Here I would request you to like and share my face book page @mydaintykitchen, Follow me on twitter @mydaintykitchen & instagram @mydaintykitchen.

Recipe Card For Jackfruit Curry or Kathal Sabzi

Jackfruit Curry in Indian Style

This is made in authentic Indian style.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Dish, Sabzi & Curry
Keyword: Indian Curry
Servings: 4 Servings
Author: daintykitchen

Ingredients

  • 1 kg Jack fruit/ Katahal/ Fanas Peeled & Diced
  • 1 tsp Salt as per taste
  • 7 - 8 tbsp Refined oil
  • 1 tsp Cumin seed
  • 1 tbsp Red Chilli Powder- (as per taste)
  • 2 tbsp Coriander Powder
  • 1/4 tsp Turmeric Powder
  • 1/4 tsp Garam Masala
  • 2 Green Chilli
  • 1 tbsp Ginger Garlic Paste
  • 1/4 inch Cinnamon stick
  • 1/4 tsp Or cinnamon powder
  • 8 Black Pepper
  • 1/4 tsp Or black pepper powder
  • 5 Cloves
  • 5 Cardamom Small
  • 4 Onion Diced
  • 1 Bay Leaf
  • 1 tbsp Coriander Leaves

Instructions

  • Grind onion, ginger garlic paste, green chillies, cinnamon stick ½ inch, black pepper, cloves, cardamom and 1 tsp cumin seed into fine paste.
  • Heat one frying pan or kadai on high flame. Put 8-10 tbsp oil to it. Shallow fry diced jackfruit or katthal till half cooked and turns brown.
  • Remove fried jackfruit from pan.
  • Remove if excess oil is left or add oil if no oil left in pan after frying. Once Oil is hot put one bay leaf.
  • Then add ¼ teaspoon turmeric powder & ¼ teaspoon chilli powder. This will give rich color to the gravy. Then immediately add onion paste. Sauté for 5-6 mins on medium flame till onion paste leaves oil and cooked completely.
  • Then add coriander powder, red chilli powder, turmeric powder and mix it well. Add 4-5 tbsp water and sauté masalas for 2-3 mins more. Add salt as per taste.
  • Once the masala is cooked with aroma, add fried jackfruit to it. Sauté for 5mins. Add 1 cup of water to it and cook for 15 – 20 mins in low flame. Cover with a lid. Stir occasionally to check.
  • You can adjust water as per your taste. If you like to have thick gravy, add lesser water. If you wish to have it with bit more gravy like then add ½ glass water more to the curry.
  • Garnish it with freshly chopped coriander leaves and serve hot with paratha, chapatti, poori or rice.

PIN FOR LATER

Kathal ki sabzi
kathal ki sabzi
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Stir Fried Spicy Potato and Brinjal (Aloo Baingan Masala)

aloo baingan
aloo baingan masala

Stir-fried Spicy Potato And Brinjal (Aloo Baingan Masala)

Aloo baingan masala or stir fried potato and egg plants is an everyday dish in North India. This is an easy and quick recipe. This can be a main dish as well as side dish. You can have this aloo baingan with roti, chapati or even with dal rice. I have made the recipe dry sauteed. But if you want you can keep with gravy or masala.

How to make aloo baingan masala?

aloo baingan

You can prepare this imple aloo baingan in two ways. One you can stir fry them in pan or kadai and second one is you can pressure cook it for one to two whistles. And it’s all set. 2nd method takes less time and it’s best method if you are looking for aloo baingan with little gravy or mashy.

Whenever I make this aloo baingan in cooker, I mash the potatoes also lightly and this makes the combination heavenly. It’s simple, easy to make and quick recipe. You can add onion garlic or can also make it without onion garlic. And in the end for that extra boost add 1 tsp lemon juice.

Recipe Card for Aloo Baingan Masala/ Fry

Stir Fried Spicy Potato & Brinjal

This is simple recipe and takes less than 30 minutes to prepare. Potatoes and brinjals are stir fried with indian spices.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Dish, Sabzi & Curry
Cuisine: Indian
Keyword: Easy Less than 30 minutes Recipe, Easy main course, side dish
Servings: 4 People
Author: daintykitchen

Ingredients

  • 3-4 medium Potato/ Aaloo peeled and diced
  • 250 gms Brinjal/ Baingan Diced, Bharta Baingan
  • 1 tsp Salt as per taste
  • 4 tbsp Refined oil
  • 1 tsp Cumin seeds
  • 1 tsp Red Chilli Powder
  • 2 tsp Coriander Powder
  • 1/2 tsp Turmeric Powder
  • 1 tsp Cumin powder
  • 1/4 tsp Garam Masala
  • 2 Green Chilli finely chopped
  • 1 tsp Ginger Garlic crushed or paste
  • 1 medium Onion sliced
  • 1 Tomato chopped
  • 2 tbsp Corinader leaves finely chopped

Instructions

  • Heat a pan on medium to high flame. Put some oil to it.
  • Once oil is hot put one teaspoon cumin seeds. Let it crackle and then add ginger garlic.
    And sauté till it leaves pungent raw smell.
  • Add sliced onions and green chillies. Sauté for 2 mins on high flame till its translucent.
  • Add chopped tomatoes (optional). Saute till it’s cooked.
  • Add chopped potatoes and brinjals. Saute on high flame for 2 minutes.
  • Add salt as per taste. Cover with a lid. Cook for  5 minutes on low flame.
  • Then add coriander powder, red chilli powder, turmeric powder and mix well. If required add 1/4 cup or 5 – 6 tbsp water sp that dry spices will get coated well with potatoes and brinjals.
  • Cover with a lid and cook for another 5 – 7 minutes till potatoes and brinjals are cooked.
  • Don’t add more water as brinjal releases water and will not taste good if you add more water.
  • Sprinkle garam masala on top of it and mix well.
  • Garnish it with freshly chopped coriander leaves and add a dash of lemon juice 
  • Serve hot with roti, paratha or rice

Notes

  • You can skip adding tomatoes. 

If you like easy and quick recipes then please read similar posts on blog. e.g. Aloo matar, aloo tomato, aloo gobi, aloo simla, kashifal ki sabzi, matar paneer, stir fried mix vegetables.

If you like my recipes and want to stay updated then subscribe via email to my blog. Also stay connected on social media. Here I would request you to like and share my face book page @mydaintykitchen, Follow me on twitter @mydaintykitchen & instagram @mydaintykitchen.

aloo baingan

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Easy to Cook Potato & Capsicum Stir-Fry

Aloo Simla

Aloo Simla fry or potato capsicum stir fry is one of the easiest dish ever I love to make. I love to make this because I love the taste of simla or capsicum. And you name any vegetables, potato is best accompaning vegetable. Let it be aloo simla, aloo baingan, aloo bhindi, aloo gobi, aloo matar, aloo gajar matar and the list goes so on.

The best part of cooking simla or capsicum is it takes very less time to get cooked if you compare with other vegetables. So if you want the dish to be little crunchy then add simla after potatoes are cooked completely. But I wanted the flavor of simla and little over fried ones. so I have added simla along with potatoes. Well that is the normal process.

Aloo simla fry goes well with roti (Indian flatbreads) or as side dish with dal rice. This is an easy lunch box recipe which can be made quickly.

East to Cook Potato & Capsicum Stir-Fry

This is one of the easiest dish which takes less than 30 minutes. Potatoes and capsicum are cooked in aromatic spices.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Dish, Sabzi & Curry
Cuisine: Indian
Keyword: Easy Less than 30 minutes Recipe, Stir fried dishes
Servings: 4 People
Author: Ipsa Faujdar

Ingredients

  • 3 medium Potato/ Aaloo peeled & diced
  • 1 medium Capsicum chopped
  • 1 tsp Salt (as per taste)
  • 3 tbsp refined oil
  • 1 tsp cumin seeds
  • 1 tsp red chilli powder
  • 2 tbsp coriander powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp sabji masala
  • 1/4 tsp garam masala
  • 1 green chilli finely chopped
  • 1 medium onion
  • 1 tbsp ginger garlic paste
  • 1/2 tsp hing or asafoetida

Instructions

  • Heat oil in a kadai or pan on medium to high flame. 
  • Once oil is hot, add cumin seeds. Let it crackle and then add sliced onion and green chillies. Add ginger garlic paste. Sauté for 2 mins on high flame till it turns translucent.
  • Add chopped capsicum & potatoes. Add salt as per taste. Don’t add water to it. Sauté for 5 minutes (or half cooked) by stirring occasionally.
  • Then add hing, coriander powder, red chilli powder, turmeric powder and mix it well. Add 4-5 tbsp water and stir well. Cook for 2-3 mins more.
  • Cover with a lid and cook in low flame till potatoes are cooked completely.
  • Sprinkle garam masala or sabji masala and mix well.
  • Garnish it with freshly chopped coriander leaves and serve hot with paratha, chapatti & rice.

Notes

  • Use boiled potatoes to reduce the cooking time.
  • Don’t add water at all
Happy Cooking Friends
 
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Low-Carb Bottle Gourd Weight-loss Recipe

Low Carb Bottle Gourd Recipe/ Lauki Curry Indian Style

Bottle Gourd commonly known as Lauki or Dudhi in Hindi is a not-so-liked-food because of its watery n slight pungent taste. But you can’t ignore this super-food if you care for your body and health.

Lauki or Bottle gourd is a super food indeed because of many reasons.

This is rich in dietary fiber both soluble and insoluble and hence a great ingredient for weight-loss diet.

It consists of 96% water.
It helps in weight loss and keeps body cool during summers.

It’s low in saturated fat and cholesterol.

Because of high fiber content it’s helpful in treating constipation as well.

It increases lactation in mothers and hence given to new-moms post delivery of babies. But that’s in cooked form.

For faster weight-loss, drink bottle gourd juice in empty stomach. it works like magic in your weight loss plan. However its cooling properties might develop cough. So if you are prone to cold then don’t take raw lauki juice.

It tastes great in both savoury dish (curry, fritters, dumplings, raita) as well as sweet dish (halwa/ pudding, kheer).

It can be combined with potatoes in curry or can be cooked as hero ingredient.

Try other bottle Gourd recipes also

Bottle Gourd Dumplings

Lauki Raita

Lauki Bhujia/ Stir fried bottle gourd

Lauki Kofta

Lauki Chana Dal

Lets Try this version of cooked bottle gourd. Its easy to make. Making this curry takes hardly 15-20 minutes.

This is a keto friendly recipe. However in that case reduce or remove onion from your ingredients list as onions add carb to the dish as its high in sugar content. This is also diabetic friendly recipe.

Low-Carb Bottle Gourd Weight-loss Recipe

This is a weight-loss recipe with bottle gourd. This is easy to cook recipe and is extremely healthy and nutritious.
Prep Time5 mins
Cook Time15 mins
Total Time25 mins
Course: Main Dish, Sabzi & Curry, Weightloss Recipe
Cuisine: Indian
Servings: 4 People
Author: daintykitchen

Ingredients

  • 1 Bottle Gourd (Lauki) Medium size peeled and diced
  • 1 Tomato Diced
  • 1/2 Onion finely chopped
  • 4 Garlic buds finely chopped
  • 1 tsp Cumin seeds
  • 1 tbsp Coriander Powder
  • 1 Green Chili Finely chopped
  • 1/2 inch Ginger finely chopped
  • 1/2 tsp Aamchur/ Dry mango powder
  • 1 tbsp Coriander leaves

Instructions

  • Heat 4 - 5 tbsp oil in a pressure cooker. Add cumin seeds and let them crackle. Add a pinch of asafoetida powder, green chillies, garlic, ginger and saute for a minute.
  • Add onion and saute till translucent. Add chopped tomatoes. Saute for 2 minutes. Then add all spices except dry mango and mix well.
  • Add chopped bottle gourds or lauki to the cooker and mix well.
  • Add 1/2 cup water and close the lid of cooker and cook for 3 - 4 whistles. Turn off the gas and wait till cooker lid opens.
  • Garnish with chopped coriander leaves and serve hot.

Notes

This is a keto friendly recipe. However in that case reduce or remove onion from your ingredients list as onions add carb to the dish as its high in sugar content. The two main ingredients are bottle gourd and tomatoes and are low in carb.
Add tomatoes generously. It will give tanginess to the dish.
If you want to have this like soup, then let it cool for some time and then grind coarsely. Serve with a dash of lemon juice to it.
Happy Cooking Friends 🙂
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