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Dinner
Persian Eggplant Stew Recipe (Khoresht Bademjan) Recipe At Home
If you enjoy Persian Eggplant Stew Recipe (Khoresht Bademjan) Recipe At Home cuisine, this Dinner recipe is worth trying at home....
⏱️
15 Min Prep
🔥
40 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
1 Brinjal (Baingan / Eggplant)
2 Onion - finely chopped
2 Tomatoes - chopped
6 cloves Garlic - minced
1/2 teaspoon Turmeric powder (Haldi)
1 teaspoon Red Chilli powder
1/2 teaspoon Cumin powder (Jeera)
1/2 teaspoon Cinnamon Powder (Dalchini)
1/2 teaspoon Black pepper powder
1/2 cup Water
2 tablespoon Sunflower Oil
Salt - to taste
Instructions
1
To begin the preparation of Persian Eggplant Stew formula, first strip and cube the eggplant and place in a colander.scatter 1/2 tablespoon table salt over it and keep it aside for 30 moments.
2
This will remove any sort of bitterness in the eggplants.After sprinkling table salt, it will release moisture.
3
Pat it parched with paper towel.mildly hot a kadai and introduce shortening.
4
After the shortening gets heated, introduce onions and pot-fry till onions turn pinkish.introduce garlic and saute till aroma of garlic gets released.Now introduce the finely sliced eggplant and make till eggplant softens and releases moisture.Now introduce tomatoes and whiz.lid the pot and make for 10 moments.Now introduce the fragrant element powders namely turmeric dusting fragrant element, cumin, red chili dusting fragrant element, cinnamon dusting fragrant element and pepper dusting fragrant element and whiz well.introduce 1/2 cup moisture and mix gently.Now lid the kadai and bubble gently for 20 moments or till the eggplant gets cooked.Check the umami profile, adjust table salt and whiz.
5
offer the Persian Eggplant Stew with fiery basmati rice for a weekday lunch.
Recipe Information
Cuisine Parsi Recipes
Course Dinner
Diet Vegetarian
Total Time 55 mins
Recipe Time chart
Preparation Time
15 mins
Cooking Time
40 mins
Total Time
55 mins
#parsirecipes#dinner#vegetarian
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