Tuesday, 26 February 2013

Baingan Bagara


A traditional Hyderabadi recipe with flavorful blend of Indian spices...


Ingredients:


6 baby brinjals
2 tsp ginger garlic paste
1/4 tsp turmeric powder
1 tsp coriander powder
1 tsp red chilli powder
1/4 tsp mustard seeds (rai)
1/4 tsp nigella seeds (kalonji)
8 to 10 curry leaves (kadi patta)
1 tsp tamarind pulp
4 tbsp oil
Salt

To be Roasted and Grounded

2 tbsp white sesame seeds
1 tsp cumin seeds
2 tbsp peanuts
2 tbsp grated coconut
1 medium onion, chopped

Method:

  • In a large non-stick saucepan at medium heat, dry roast sesame seeds, groundnut, coconut powder, cumin seeds one by one separately till slightly darker in colour. 
  • And then roast the onion till they are slightly soft and golden in colour and grind together to a smooth paste.
  • Slit brinjals lengthwise, into four, but leave the stems on, and fry in oil until soft and tender. Drain and set aside. 
  • In the same oil, add cumin seed, mustard seeds, nigella seeds, stir until the seeds crackle.
  • Now add curry leaves and ginger & garlic paste, stir for few seconds.
  • Then add the grounded paste & mix it well stir for 5 minutes
  • Add red chili powder, turmeric powder, salt and mix well, cook for few seconds.
  • Add tamarind pulp leave it for low heat till oil separated. 
  • Now add the brinjals and 1/2 cup of water and salt and cook covered over a slow flame for 5-10 min.
  • Garnish with fresh coriander leaves and serve hot. 
(I made slightly dry, you can make in curry style also)

3 comments:

  1. yummy looking baingan... bookmarked to try!!!

    ReplyDelete
  2. It looks so good :) Really yummy flavours too!

    ReplyDelete