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We hope you got benefit from reading it, now let’s go back to sour brinjal curry haidrabad style recipe. You can cook sour brinjal curry haidrabad style using 22 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to prepare Sour brinjal curry haidrabad style:
- Provide small brinjal
- Take for curry
- Use onion puree
- Use tomato puree
- You need ginger garlic paste
- Use green chilli paste
- Get Tamarind paste
- Prepare red chilli powder
- Get turmeric powder
- Provide coriander powder
- You need garam masala powder
- Get Salt
- Provide for stuffing
- Get coriander seeds
- You need fenugreek seeds
- Provide cumin seeds
- You need sesame seeds
- Get dry red chilli
- Use dry coconut powder
- Prepare cashew nuts
- Get peanuts
- Get Oil for cooking
Steps to make Sour brinjal curry haidrabad style:
- First take brinjal and wash it very well.Cut in from center and keep them into water
- Now in a bowl take tamerind paste and add some hot water.Soak it for about 20 minutes.
- Now for stuffing - in a pan take coriander seeds,cumin seeds, sesame seeds, fenugreek seeds,cashew nuts,peanuts,dry coconut,red chilli.Roast it well for about 5-7 minutes. Turn off the gas. Let it cool down then take a grinder and add all roasted spices and grind it well by using little water. Stuffing is ready.
- Now remove brinjal from water and stuff it with stuffing masala.keep remaining stuffing aside.
- Now in a pan take 2 tbsp oil,add stuffed brinjal and cool it for about 10 minutes until it cooked 80- 90 percent.take out these cooked brinjal in separate plate.
- Now in a same pan add,2 tsp oil.Then add ginger garlic paste.Saute it.Then add onion puree. Cook it until onion becomes brown in color. Them add tomato puree. Now add turmeric powder,coriander powder,red chilli powder,garam masala powder and salt. Cook for 2 minutes. Then add remaining stuffing masala.. Mix well.
- Now add cooked brinjal,then add tamarind pulp. Cover it and cook it for about 5-7 minutes.Until pip starts saprates. Sour brinjal curry is ready.Serve hot with fulka or rice.
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