Persian Eggplant Stew Recipe (Khoresht Bademjan)
A vegetarian Parsi Recipes recipe with brinjal (baingan / eggplant), onion - finely chopped, tomatoes - chopped. Ready in 55 min, serves 4.
Curated byKavya Sharma🇮🇳
- 1
To begin the preparation of Persian Eggplant Stew Recipe, first peel and cube the eggplant and place in a colander
- 2
Sprinkle 1/2 tablespoon salt over it and keep it aside for 30 minutes
salt - to taste - 3
This will remove any sort of bitterness in the eggplants
- 4
After sprinkling salt, it will release water
water(1/2 cup)salt - to taste - 5
Pat it dry with paper towel
- 6
Heat a kadai and add oil
- 7
After the oil gets heated, add onions and fry till onions turn pinkish
onion - finely chopped(2) - 8
Add garlic and saute till aroma of garlic gets released
cloves garlic - minced(6) - 9
Now add the chopped eggplant and cook till eggplant softens and releases water
onion - finely chopped(2)tomatoes - chopped(2)water(1/2 cup) - 10
Now add tomatoes and mix
tomatoes - chopped(2) - 11
Cover the pan and cook for 10 minutes
- 12
Now add the spice powders namely turmeric powder, cumin, red chili powder, cinnamon powder and pepper powder and mix well
turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1 teaspoon)cumin powder (jeera)(1/2 teaspoon)cinnamon powder (dalchini)(1/2 teaspoon)black pepper powder(1/2 teaspoon) - 13
Add 1/2 cup water and stir
water(1/2 cup) - 14
Now cover the kadai and simmer for 20 minutes or till the eggplant gets cooked
- 15
Check the taste, adjust salt and mix
salt - to taste - 16
Serve the Persian Eggplant Stew with hot basmati rice for a weekday lunch
Nutrition Facts
Per serving
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Persian Eggplant Stew Recipe (Khoresht Bademjan)
A vegetarian Parsi Recipes recipe with brinjal (baingan / eggplant), onion - finely chopped, tomatoes - chopped. Ready in 55 min, serves 4.
Curated byKavya Sharma🇮🇳
Directions
16 steps- 1
To begin the preparation of Persian Eggplant Stew Recipe, first peel and cube the eggplant and place in a colander
- 2
Sprinkle 1/2 tablespoon salt over it and keep it aside for 30 minutes
salt - to taste - 3
This will remove any sort of bitterness in the eggplants
- 4
After sprinkling salt, it will release water
water(1/2 cup)salt - to taste - 5
Pat it dry with paper towel
- 6
Heat a kadai and add oil
- 7
After the oil gets heated, add onions and fry till onions turn pinkish
onion - finely chopped(2) - 8
Add garlic and saute till aroma of garlic gets released
cloves garlic - minced(6) - 9
Now add the chopped eggplant and cook till eggplant softens and releases water
onion - finely chopped(2)tomatoes - chopped(2)water(1/2 cup) - 10
Now add tomatoes and mix
tomatoes - chopped(2) - 11
Cover the pan and cook for 10 minutes
- 12
Now add the spice powders namely turmeric powder, cumin, red chili powder, cinnamon powder and pepper powder and mix well
turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1 teaspoon)cumin powder (jeera)(1/2 teaspoon)cinnamon powder (dalchini)(1/2 teaspoon)black pepper powder(1/2 teaspoon) - 13
Add 1/2 cup water and stir
water(1/2 cup) - 14
Now cover the kadai and simmer for 20 minutes or till the eggplant gets cooked
- 15
Check the taste, adjust salt and mix
salt - to taste - 16
Serve the Persian Eggplant Stew with hot basmati rice for a weekday lunch
About this recipe
A vegetarian Parsi Recipes recipe with brinjal (baingan / eggplant), onion - finely chopped, tomatoes - chopped. Ready in 55 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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