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Recipe Created by: Guest
Created On: 06 Jun 2010
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What is BAGHARE BAINGAN?
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BAGHARE BAINGAN |
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Ingredients
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Baby brinjals 250 grams
Onions 2 medium
Ginger 1 inch piece
Garlic 6-8 cloves
Curry leaves 1 sprig
Coriander seeds 1 1/2 teaspoons
Sesame seeds (til) 1 1/2 tablespoons
Peanuts 2 tablespoons
Cumin seeds 1/2 teaspoon
Poppy seeds (khuskhus/posto) 3/4 teaspoon
Dry coconut (khopra), grated 1 tablespoon
Fenugreek seeds (methi dana) a pinch
Turmeric powder a pinch
Red chilli powder 1/2 teaspoon
Jaggery (gur) or sugar1/2 teaspoon
Tamarind pulp 2 tablespoons
Oil 1/2 cup
Salt to taste |
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Directions
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Wash brinjals and make slits along the length taking care that the brinjal is held together at the stem. Peel, wash and quarter onions. Dry roast on a tawa till they turn lightly brown and soften. Peel, wash and roughly chop ginger and garlic. Wash curry leaves and pat them dry. Dry roast together coriander seeds, sesame seeds, peanuts, cumin seeds, poppy seeds, khopra and fenugreek seeds till they begin to change colour and give out a nice aroma. Grind together roasted onions, roasted spices, ginger, garlic, salt, turmeric powder, red chilli powder and jaggery or sugar to a very fine paste. Add tamarind pulp and mix well. Stuff this mixture into the slit brinjals and reserve the remaining mixture. Heat oil in a kadai, add curry leaves and sauté for a minute. Add the stuffed brinjals and sauté for about ten minutes. Add the reserved masala mixture and mix gently. Add half a cup of water, cover and cook over medium heat till the brinjals are fully cooked and oil comes to the surface. Serve hot. |
This Recipe is Rated: 5.0/5 (2 votes cast)
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