'Bagara Baingan' is a popular
Brinjal/Baingan/Eggplant and peanut curry. It goes very well with Biryani as a 'Salan'.
Makes/Serves: 3 servings
Ingredients:
•
1tbsp Peanuts
•
1tbsp Sesame seeds
• 3tbsp Oil
•
1tbsp Coconut powder
•
½ tsp Mustard seeds
•
½ tsp Cumin seeds
•
1 pinch Fenugreek seeds
•
250 gm Baingan (Small variety of round young eggplant/brinjal)
•
2 to 3 dry Red chili
•
1tbsp chopped Curry leaves
•
1tsp Chili powder (or to taste)
•
½ tsp Cumin powder
•
1tsp Coriander powder
•
¼ tsp Turmeric powder (or 1 pinch)
•
1 Onion finely sliced
•
2 tbsp chopped Coriander
leaves
•
2 tbsp chopped Mint
leaves
•
½ cup Tamarind juice
•
1 piece Jaggery
•
Salt to taste
Method:
•
At first heat a pan and on
slow flame dry roast the Peanuts, Sesame seeds, Coconut powder and put this
into the blender with some water to make a smooth paste.
•
Then cut open the eggplants into
quarters, but remember to keep them still attached to the base. Fry them in the hot oil, and keep them aside.
•
Now heat Oil in a pan add Mustard seeds,
Cumin seeds, dry Red Chilly, Fenugreek seeds, and sauté it for few sec. on
medium heat.
•
Then add sliced Onions, Salt, Curry
leaves, and cook this till onions are golden in colour.
•
Then add Ginger-Garlic paste and
cook it till raw flavor is gone, it will take about 1 to 2 min.
•
Now add all the spices like Turmeric,
Chilly powder, Cumin powder, and Coriander powder and add few drops of water
and mix it well.
•
Now add Peanut
paste and ½ cup water then mix thoroughly. Now cook this in a slow
flame for 15 to 20 min.
•
Once it comes to boil add fried Baingan,
Tamarind juice, Jaggery and put the lid on to cook for 5 to 8 minutes on a slow
flame.
•
Then add chopped Coriander leaves,
chopped Mint leaves.
•
Serve this hot with biryani or
rice.
Recipe Credit:
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