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🇮🇳
Instructions
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
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
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🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
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
Rate this recipe
You might also like · Parsi Recipes
Tuvar ni Dal Recipe - Parsi Toovar Dal Recipe
⏱️ 30 min
Parsi Mawa Cake Recipe (Tea Time Cake Flavored with Cardamom & Pistachios)
⏱️ 90 min
Almond Nu Gosht Recipe - Badam Nu Gosht Recipe
⏱️ 30 min
Ringan Ravaiya Recipe (Parsi Style Stuffed Eggplant Recipe)
⏱️ 65 min
Parsi Style Sekta Ni Sing Recipe-Sweet & Spicy Drumsticks Cooked In Coconut Water/Toddy Recipe)
⏱️ 50 min
Parsi Salli Murgh Recipe (Recipe In Hindi)
⏱️ 65 min