Best Vegan Baingan Makhani Recipe (Eggplant In Rich Coconut Gravy) Recipe

To begin making Baingan Makhani formula (Vegan), wash and cut the eggplants into cubes and keep it immersed in aqua until you oven-cook, to avoid oxidation.Blanch the tomatoes in enough aqua for 10 moments and then remove the skin, make a creamy puree using a mixer grinder and keep aside.mildly hot fat in a pot, stream in in the drained eggplants and saute until they oven-cook to 3/4th and turn golden.

Keep them aside.In the same pot, stream in in the bay leaf, cut up garlic and saute till golden.stream in in the grated ginger, green chillies and tomato puree and saute for a minute.stream in in the coriander, red chilli, garam masala ground mix and saute till the fat separates on the sides.stream in in the cardamom, fennel ground mix and table salt and stew for a few more moments.stream in in a cup of aqua if it gets too thick and stew for 10 moments.Now, stream in in in the sauteed eggplants and stew until they are cooked through.Switch off the flame, stream in in the kasuri methi, coconut froth and combine well.finish off with sliced onions, coriander leaves and dish up scalding.dish up Vegan Baingan Makhani formula along with flaky Tawa parathas and Kachumber salad for the weeknight dinner.