Saturday, August 27, 2016

Bagara Baingan

'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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