Vegetarian Curry How to make 15 mins recipe

| June 16, 2012 | 23 Comments

My recipes: www.youtube.com

“A Bangin’ Baingan!” – www.BlandisBoring.com A spicy scramble of eggplant and tomato that’ll bring your meals, sandwiches or appetizers to life! Baingan Bharta 1 large eggplant 2 tbsp vegetable oil 5 tbsp of crushed tomatoes 1 medium onion, chopped 1 jalapeño, minced 3/4 tsp turmeric 1/2 tsp cumin seeds 1/2 tsp ground cumin 1 tsp salt 1 tbsp GOG (ginger-garlic purée) 4 stems of fresh coriander, with leaves – chopped 6 mint leaves, chopped finely 1/2 lime, juiced 3 slivers (slices) of ginger, julienned 1. Preheat oven to 400 F. Cut three slits into both sides of eggplant and wrap tightly in foil. Roast for 45 minutes or until eggplant collapses and is cooked through. Alternatively, you can reluctantly microwave it, covered, for 15 min. 2. Heat a pot or wok over medium-high and add vegetable oil. Add onions and brown them slightly. 3. Add dry spices, GOG and Chilies. 4. Add crushed tomatoes and turn heat to medium low. Let fry for 10-15 minutes, until mixture starts to dry 5. Once your eggplant has roasted let it cool down for 5 to 10 min. Remove all the flesh with a spoon, and discard the skin. Chop the flesh or quickly purée in three short bursts in your food processor. 6. Add eggplant to spicy tomato mixture, mix well and add lime juice. Garnish with coriander, mint and ginger and serve! Note: you can leave off the ginger, let the mixture cool and use as a sandwich spread, a dip or a topping for canapés!

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  1. OriginalNakedChef says:

    The good thing with this recipe is you can add what you like and make it your own :)
    Good to hear from you OriginalNakedChef

  2. williamtj21 says:

    i would definitely add potatoes… ^^

  3. OriginalNakedChef says:

    Very kind and appreciated!
    Also with the bonus of tatsing good aswell :)
    Thanks for taking the time to leave the comments
    OriginalNakedChef

  4. quarkahn says:

    brilliant and simple , thanks

  5. OriginalNakedChef says:

    Hi AbstractMan23, thanks for dropping in. I appreciate your comments and you taking the trouble to leave them. Glad you like my presentation!
    OriginalNakedChef  :)

  6. AbstractMan23 says:

    interesting…! some things i never seen done before. thanks!
    like your presentation style, nice and down to earth.

  7. OriginalNakedChef says:

    Hi Fezan,
    Chicken or (king prawns with shells off) are good with this dish.
    If you have any cooked chicken left overs, simply add to the mix, stir and warm it through and eat.
    I like this dish because it a real quick curry to make.
    Also I have used parsnips as an alternative to turnip. The parsnips are slightly sweeter.

  8. OriginalNakedChef says:

    That vindaloo curry you had sounds pretty hot to me. If you decide to make this curry, you may need a bit more chilli powder!

  9. cainey66 says:

    how did you know that haha, and yes i love hot currys my friend orderd me a curry only the other day and i told him get the hottest 1 , anyway it came wit xtra xtra xtra hot vindalloo ritten on it ha i ate the lot love it

  10. fezan84 says:

    Mmm, that came together real nicely. Lots of really flavorful ingredients in here. Have you tried this with meat too?

  11. OriginalNakedChef says:

    Hi ilikethewok, thanks for dropping in as always and enjoy if you decide to make it. This dish really suits the wok.

  12. OriginalNakedChef says:

    Hi Cainey,
    You are the 1st to comment on this one, its appreciated and nice to hear from you. I always like to hear from my subscribers. It’s good to get a few comments on the vids.
    Apart from the squeeze of lemon that I know you don’t like, does this dish appeal to you?

  13. ilikethewok says:

    Looks very delicious!! Thx for this recipe.

  14. cainey66 says:

    1st

  15. AliZayn says:

    Made this tonight and it was so delicious. Never knew eggplant could taste so good. Roasting took longer tho but that’s probably just my oven. Thanks for sharing this recipe!

  16. pallaviprasade says:

    Looooooooved it ..was looking for ways to roast baingan ..i have an electric range and an oven ..and am used to traditional flame gas 😛 thnx Ali …Shukran :)

  17. blandisboring says:

    @sunoz1 Thanks for your feedback. All of our videos have full recipes and directions.  Simply click on the Show More button under our video, and you will see the details.

    However, to answer your question, the oven should be set to 400 F. As for the Crushed Tomato, you can simply use canned crushed tomatoes. Let us know how it works out. We are always looking to hear feedback.

  18. sunoz1 says:

    Hi Chef,

    Sounds very easy. Wondering what is the temp we need to roast the eggplant at and what goes in the craushed tomatoe paste?

    Thank you!

  19. blandisboring says:

    thank you very much! Thanks for the kind words. Let us know if you end up making this meal, and if you do, please let us know how it turns out

  20. sdgupt says:

    Dude – u should go pro bro. Good job.

  21. buenacomida says:

    ¿Tienes una receta para codorniz estilo Indú?

  22. blandisboring says:

    Give it a try…let us know how it turns out

  23. comewatchthis says:

    Awesome!

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