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Bagara Baingan
By : tastyyyindianrecipesCategory : Vegetables, Hyderabad
Servings : 3-4
Time Taken : 30-45 mins
Rating :
Method
- Wash the brinjals and make four incisions, perpendicular cuts (an X) from the base of each brinjal, taking care the stem end is intact.
- Soak them in a bowl of cold water with 1 tbsp salt to prevent discoloration. Keep aside.
- In a kadai pour oil to deep fry.
- When the oil is hot, drain the brinjals.
- Deep fry the brinjals for about 3-4 minutes until they are tender and 80% cooked.
- Gently remove them in a platter and keep aside.
- Heat a non-stick frying pan at medium heat, dry roast the coconut, sesame seeds, khus khus, peanuts, coriander seeds and cumin seeds, all one by one separately until it start giving good aroma.
- Do not burn the spices.
- Once cool, rub off the skin of the peanuts.
- Grind them all to a smooth paste by adding water and keep aside.
- Now heat 1/4 cup oil in a kadai.
- Add all the `baghaar ingredients`.
- Once they splutter add the finely chopped onion and fry until they turn soft.
- Now add the ginger-garlic paste, salt, red chilli powder, turmeric powder and cook for another 2-3 mins.
- Add the paste, tamarind pulp, 3/4 cup water and give it a stir.
- Now add the fried brinjals, stir and close the lid.
- Cook for another 20-25 mins or until the oil oozes out by stiring frequently over a medium flame.
- Finally garnish with freshly chopped coriander leaves.
- Serve with pulao or biryani or roti or naan.
Ingredients:
8-10 Indian eggplants/brinjals
1 large onion chopped
1 1/2 tbsp ginger-garlic paste
1 tsp turmeric powder
3-4 tsp red chilli powder
2 tbsp thick tamarind pulp
Fresly chopped coriander leaves
Olive oil or any cooking oil
8-10 Indian eggplants/brinjals
1 large onion chopped
1 1/2 tbsp ginger-garlic paste
1 tsp turmeric powder
3-4 tsp red chilli powder
2 tbsp thick tamarind pulp
Fresly chopped coriander leaves
Olive oil or any cooking oil
For dry masala paste:
1 tbsp khus khus/white poppy seeds
1 tbsp till/sesame seeds
1/2 cup peanuts
3/4 cup coconut
1 tbsp coriander seeds
1 1/2 tsp cumin seeds
For baghaar/tempering:
1 tsp cumin seeds
1 tsp mustard seeds
1/2 fenugreek seeds
10-12 curry leaves
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