Hariyali Baingan

Introduction

History

Hariyali Baingan has its origins in North Indian cuisine, where eggplants are a popular vegetable used in various dishes. The green coriander and chili paste used in this recipe adds a unique twist to the traditional way of cooking eggplants.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to fry the eggplant cubes until they are browned on all sides to enhance their flavor.

- Adjust the amount of green chilies according to your spice preference.

- Adding lemon juice at the end of cooking helps to balance the flavors of the dish.

Serving Suggestions

Serve Hariyali Baingan with steamed rice or roti for a complete meal.

Cooking Techniques

Blending the coriander and chili paste adds a vibrant green color to the dish.

- Frying the eggplant cubes before adding them to the curry enhances their texture.

Ingredient Substitutions

You can use Thai green chilies instead of regular green chilies for a spicier kick.

- Substitute coriander leaves with mint leaves for a different flavor profile.

Make Ahead Tips

You can prepare the coriander and chili paste in advance and store it in the refrigerator for up to 2 days.

Presentation Ideas

Garnish the dish with fresh coriander leaves and a sprinkle of garam masala for a beautiful presentation.

Pairing Recommendations

Hariyali Baingan pairs well with cucumber raita or a side of pickles for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave before serving.

Nutrition Information

Calories per serving

Calories: 150 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Fats: 10g per serving

Proteins

Proteins: 3g per serving

Vitamins and minerals

This dish is rich in Vitamin C, Vitamin K, and potassium.

Alergens

This recipe contains no common allergens such as nuts, dairy, or gluten.

Summary

Hariyali Baingan is a nutritious dish that is low in calories and high in essential vitamins and minerals.

Summary

Hariyali Baingan is a delicious and nutritious dish that is easy to make and full of flavor. Try this recipe for a satisfying meal that will leave you wanting more.

How did I get this recipe?

The moment I discovered this recipe is a cherished memory that I hold close to my heart. It was a warm summer afternoon, and I was visiting my dear friend, Mrs. Sharma, in her cozy kitchen. Mrs. Sharma was known for her delicious vegetarian dishes, and that day, she was preparing a special dish called Hariyali Baingan.

As soon as I entered her kitchen, I was enveloped in the fragrant aroma of spices and herbs. Mrs. Sharma greeted me with a warm smile and handed me a cup of chai as she continued to slice the eggplants for the dish. I watched her with fascination as she deftly chopped the fresh coriander, mint, and green chilies, which would form the base of the vibrant green marinade for the eggplants.

Curious to learn more, I asked Mrs. Sharma about the origins of the recipe. She explained that Hariyali Baingan was a traditional North Indian dish that she had learned from her mother-in-law. The dish was a combination of fresh green herbs, spices, and tender eggplants, all cooked together to create a burst of flavors and textures.

I was eager to learn the recipe, and Mrs. Sharma graciously agreed to teach me. She patiently guided me through the process, explaining each step in detail and sharing tips and tricks that had been passed down through generations. As we worked together in the kitchen, I felt a sense of joy and connection, knowing that I was learning a recipe that had been cherished and perfected over time.

The first step in making Hariyali Baingan was to prepare the green marinade. Mrs. Sharma showed me how to grind together fresh coriander, mint, green chilies, ginger, garlic, and a squeeze of lemon juice to create a smooth paste. The vibrant green color of the marinade was a testament to the freshness of the ingredients, and I could already imagine the burst of flavors it would impart to the dish.

Next, we slit the eggplants lengthwise and marinated them with the fragrant green paste, ensuring that each slice was coated evenly. Mrs. Sharma explained that the longer the eggplants marinated, the more flavorful they would be, so we set them aside to rest while we prepared the rest of the dish.

In a separate pan, we heated some oil and added cumin seeds, mustard seeds, and curry leaves, allowing them to sizzle and release their aroma. Then, we added chopped onions and sautéed them until they turned golden brown. The onions added a rich sweetness to the dish, balancing out the heat from the green chilies and spices.

Once the onions were caramelized, we added the marinated eggplants to the pan and gently stirred them to coat them in the aromatic masala. The colors and aromas that filled the kitchen were intoxicating, and I couldn't wait to taste the final dish.

After simmering the eggplants for a few minutes, Mrs. Sharma added a splash of water and covered the pan, allowing the eggplants to cook until they were tender and infused with the flavors of the marinade. The dish was finally ready, and we garnished it with fresh coriander leaves before serving it with hot rotis.

As I took my first bite of the Hariyali Baingan, I was transported to a world of flavors and textures that I had never experienced before. The tender eggplants had absorbed the vibrant green marinade, creating a symphony of flavors that danced on my taste buds. The dish was a perfect balance of spicy, tangy, and savory notes, and I couldn't help but marvel at the skill and expertise that had gone into creating it.

Mrs. Sharma smiled at my expression of delight and satisfaction, knowing that she had passed on a treasured recipe to me. I thanked her profusely for sharing her knowledge and expertise, knowing that I would cherish this recipe and the memories associated with it for years to come.

And so, the recipe for Hariyali Baingan became a part of my culinary repertoire, a gift from a dear friend and a window into a rich culinary tradition that I would continue to explore and celebrate in my own kitchen.每

Categories

| Eggplant Recipes | Fennel Seed Recipes | Hooked On Heat | Indian Recipes | Indian Vegetarian | Tomato Recipes |

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