Baigan (Eggplant) Badi Curry Recipe Using Pressure cooker
Eggplant and badi recipe is very delicious and easy to prepare, I’ve used pressure cooker so that it can be cooked very quickly. Let’s learn step by step process to prepare this recipe.
Baigan Badi Curry Recipe Using Pressure cooker
- 10 Pieces badi
- 1 Piece Potato
- 1 cup Sliced Eggplant
- 1 tbsp Salt
- 1 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1 tsp Panch phoran
- 2 tbsp Mustard Oil
- 1 tsp Coriander Leaves
- 1 tsp Kashmiri mirch powder
- 1 tsp Chopped Ginger and garlic
- 1 tsp Chopped Green chili
- 2 tbsp Chopped Onion
- 2 tbsp Chopped Tomatoes
- 1 tsp Chicken masala powder/Sabji masala powder
- 1 tsp kasoori Methi (Dried Fenugreek Leaves)
- 1 tsp Kashmiri mirch powder
- 1 tsp Garam Masala Powder
- This is badi and you can find it in the market or can prepare it at home as well.
- Heat oil in the cooker and roast badi.
- Remove it from oil when it turns golden brown.
- In the same oil fry half inch sliced potatoes and half inch sliced eggplant as shown in the image.
- When it turns golden brown them remove it from the cooker and put it aside.
- This pic shows panch phoran which contains, fenugreek seeds, funell seeds, mustard seeds, mangrail and cumin seeds. These are available in the market or you can prepare it at home as well.
- In the cooker add panch phoran and let it splutter.
- Add ginger, garlic and chopped green chilies.
- Add chopped onion and tomatoes and cook it unless it turns soft.
- Add all the spices and cook it for some time.
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When all the spices mix well then its time to add water.
- Add water and pressure cook it for 10 to 15 minutes or with 3 to 4 whistles on medium to low flame.
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When pressure oozes out then remove the lid and cook it by stirring so that extra water can evaporate. If you want curry then serve it directly other wise cook it for a while.
- Sprinkle coriander leaves and serve it with rice or chapatis.
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