Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, bharwa baingan with naan. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Bharwa Baingan with Naan is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They are nice and they look wonderful. Bharwa Baingan with Naan is something that I have loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can have bharwa baingan with naan using 22 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Bharwa Baingan with Naan:
- Take 2 tbsp peanut,
- Make ready 1 tsp coriander seed,
- Take 1tsp cumin seeds
- Take 1 tsp kashmiri red chilli powder,
- Make ready 1tsp turmeric
- Prepare , 3 tbsp curd
- Take 1tsp Ginger garlic paste,
- Make ready 3 tsp tomato puree,
- Make ready 2 green chillis
- Take 2 bay leaves,
- Make ready as required cinnamon, coriander leaves,
- Make ready 3tsp oil
- Get 1/2 kg brinjal,
- Prepare as per taste salt (accordingly),
- Take 1tsp garam masala
- Make ready For Naan -
- Make ready 2medium cup maida,
- Take 1/2 cup curd
- Prepare Pinch baking soda and baking powder,
- Prepare pinch of salt
- Make ready 1 tbsp oil,
- Prepare 2tbsp milk
Instructions to make Bharwa Baingan with Naan:
- Firstly, cut the brinjals and fry them in oil. Take another pan, add oil, add all the spices, roast all the spices,add tomato puree, add peanut powder, add curd to it. Roast all the spices properly. Add water to it, make thick gravy then add brinjals and cook it. As the brinjals are cooked properly, add coriander to it.
- For Naan - Add curd, add baking soda and baking powder, add milk, add water, add salt to maida and mix it properly. Make a doe and keep it at rest for 10mins. After 10mins make Naan add Black Sesame seed and coriander leaves to it. Add butter on top. Serve hot.
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