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বেগুন খেতে ভাল না লাগলে এই ভাবে বানান 🍆 🥘| Baingan Kalia Recipe | RANNAR NATUN RASAYON #vegrecipe #rannarnatunrasayon #baingan #kalia #traditionalfood #bengalifood #bengalicuisine #recipe #viral #trending


Baingan Kalia is a rich, traditional Bengali-style curry made with whole eggplants simmered in a fragrant yogurt-based gravy.



Here’s a simple and tasty Baingan Kalia recipe for you 👩‍🍳💛



🍆 Baingan Kalia – Bengali Style Eggplant Curry

Ingredients:

Small/medium eggplants (baingan) – 4–5

Onion – 2 medium (finely chopped)
Onion Paste - 1 tbsp
Tomato – 1 big size (pureed )
Cashew Paste - 1 tbsp
Ginger paste – 1½ tsp

Yogurt (curd) –2 tbsp (whisked)

Turmeric powder –1½ tsp

Kashmiri red chilli powder – 1 tsp

Coriander powder – 1 tbsp
Cumin Powder - 1 tbsp
Chilli Powder - 1 tsp
Rice Flour - 1½ tbsp
Ghee - 1 tbsp

Garam masala – 1½ tsp( dry roasted Cumin, Coriander, Cardamom, Cinnemon, Dry Red Chilli, Black Pepper, Clove)

Sugar – ½ tsp (optional)

Salt – to taste

Whole spices: 4 green cardamoms, 2 cinnamon stick (1 inch), dry Red Chilli , Cumin Seed

Mustard oil – 4–5 tbsp

Fresh Cream

Method:


Prepare The Birista:
Heat mustard oil till it smokes slightly. Fried The onion in Brown crispy form.
Remove and keep aside.


Prepare the Baingan:

Wash eggplants and make a ‘+’ slit halfway from the bottom, keeping the stem intact.

Rub with a little salt and turmeric, Rice Flour

Fry the Baingan:

Heat mustard oil till it smokes slightly.

Shallow fry baingans on medium heat until golden and soft. Remove and keep aside.

Make the Gravy:

In the same oil, add Dry Chilli , cardamoms, cinnamon, Whole Cumin.
Add Turmeric, Kashmiri Red Chilli ,& little bit of water fry for 10 sec.


Add Chilli Paste, Cumin- Coriander Paste , ginger paatw , cook till raw smell goes.
Add Onion Paste , fry till raw smell gone.

Add tomato purée. Cook till oil separates.

Add Wisked Yoghurt , Cashew Paste slowly while stirring continuously & salt. Fry for 1–2 mins in
Lower the flame.

while stirring continuously.
Now add sugar.
cook till oil separated.


Simmer the Curry:

Add about ½ cup warm water.

Cover and simmer for 2- 3 minutes
Return fried baingans to pan.
now cover cook for 3 min till baingan is cooked and gravy thickens.

Finish:

Sprinkle garam masala.

Garnish with fresh cream and birista.

Serve with:
Steamed rice, basanti pulao, jeera rice, luchi or paratha.



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