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Before you jump to Hyderabadi Bangan (Eggplant) recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
Deciding to eat healthily offers great benefits and is becoming a more popular way of living. The overall economy is affected by the number of people who are suffering from conditions such as hypertension, which is directly associated with poor eating habits. There are more and more efforts to try to get us to follow a healthier way of living and yet it is also easier than ever to rely on fast, convenient food that is not good for our health. In all likelihood, a lot of people think that it takes too much work to eat healthily and that they will have to drastically change their way of life. Contrary to that information, people can modify their eating habits for the better by implementing several modest changes.
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Therefore, it should be somewhat obvious that it’s not at all hard to add healthy eating to your life.
We hope you got benefit from reading it, now let’s go back to hyderabadi bangan (eggplant) recipe. You can have hyderabadi bangan (eggplant) using 15 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to cook Hyderabadi Bangan (Eggplant):
- Prepare brinjal
- Get roasted and peeled peanuts
- Use sesame
- Take tbps grated dry coconut
- Get coriander seeds
- Provide cumin seeds
- Get ginger
- Use green chilli
- You need mustard seeds
- Prepare heeng
- Take tbps turmeric powder
- Get imli paste
- Take red chilli powder
- Use coriander
- Take oil
Instructions to make Hyderabadi Bangan (Eggplant):
- Take small brinjals, wash them thoroughly and cut it from the base in a way that it remains joined from the side of the stem.
- Peel the ginger, wash it and cut into pieces. Break the stems of the green chilli.
- Roast the sesame into the oil along with cumin seeds and coriander seeds.
- Now take roasted sesame, cumin seeds, coriander, coconut, peanut, ginger and green chilli and grind them with little water or no water.
- Heat oil in a pan. Put 2-3 brinjal into the oil. Fry the brinjal into the oil until it becomes tender. Take out the brinjal from the pan and keep it on a plate. Fry the other ones in the same manner.
- Tamper heeng and mustard seeds in the remaining oil. Once the mustard seeds splutters add paste of sesame-cumin seeds-coriander seeds-coconut-peanut-ginger-green chilli, turmeric powder, red chilli powder, salt, imli paste into it.
- Roast the paste until it turns brown in colour.
- Then add fried brinjal into the pan and cook it for 5-6 minutes so that the masala fills into each brinjal.
- Hyderabadi baigan is ready. Take out it in a serving bowl and garnish with coriander leaves.
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