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Bagare Baigan
Method
- Wash the baigans well. Dry them with a clean napkin.
- Slit them length wise very carefully into 4.
- See to it that they are still held together at the stalk.
- Deep fry the baigans very carefully in hot oil, so that they do not break.
- Turn just once. Fry for a few minutes till they are little tender. Remove in a plate.
- Place the onions directly on the gas, but on a low flame.
- Turn them regularly to completely char the skin.
- When done remove from the fire.
- Cool for a while and peel the skin.
- Chop the onions. Heat 1 tbsp of oil in a frying pan, add to it onions, ginger, garlic, poppy seeds, peanuts, one tsp cumin seeds, coriander seeds and grated coconut.
- Fry for a few minutes on a low flame till aromatic.
- Cool and grind this mixture with a little water on a grinding stone (preferably) or in a mixer to get a smooth paste .
- Add turmeric powder, red chilli powder and salt. Mix well.
- Stuff a little of this mixture in each baigan and keep aside.
- Heat oil in a kadhai, add cumin seeds, when they splutter add curry leaves. Saut� for a second.
- Place the stuffed baigans in the oil.
- If any mixture is left, spread it on the top of the baigans .
- Evenly pour tamarind pulp on the baigans and let them cook on a low flame till the oil separates.
- Serve with hot puris.
Ingredients:
10 - katare baigan (aubergines)
2 - medium size onions
1 tbsp - oil for frying the masala
1� piece - ginger
9 to 10 cloves - garlic
2 tsp - poppy seeds
3 tbsp - peanuts
2 tsp - cumin seeds
1 tbsp - coriander seeds
1 big piece - coconut (grated)
1/4 tsp - turmeric powder
1 1/2 to 2 tsp - red chilly powder
3 tbsp - oil for tempering
8 to 10 - curry leaves
1 � tbsp - tamarind pulp
oil for deep frying
salt to taste
10 - katare baigan (aubergines)
2 - medium size onions
1 tbsp - oil for frying the masala
1� piece - ginger
9 to 10 cloves - garlic
2 tsp - poppy seeds
3 tbsp - peanuts
2 tsp - cumin seeds
1 tbsp - coriander seeds
1 big piece - coconut (grated)
1/4 tsp - turmeric powder
1 1/2 to 2 tsp - red chilly powder
3 tbsp - oil for tempering
8 to 10 - curry leaves
1 � tbsp - tamarind pulp
oil for deep frying
salt to taste
RECIPES BY ANITA RAHEJA
