Anmol
04-12-2014, 03:17 PM
Ingredients:
Brinjal - 6 - clean and slit the brinjal vertically twice.(like a cross) - do not cut till the end.
Onion - 1 medium size - grind into a smooth paste
Tomato - 1 medium size - grind into a smooth paste
ginger garlic paste - 1 tsp
Curry leaves - 10
zeera - 1tsp
Oil - 2 Tbsp
Salt - as required
turmeric powder - 1/2tsp
Red chilli powder - 2 tsp (as per taste)
Tamarind pulp - 4tsp (increase if u want more tangy)
For Masala:
Dry Grated Coconut - 1/4th cup
Ground nuts - 3tsp
til - 1tsp
Methi - 1/2tsp
Coriander seeds - 1 tsp
zeera - 1 tsp
garam masala - 1/2tsp
Roast all the above masala ingredients and grind into a smooth paste by adding some water and keep aside.
Method Of Bagara baingan:
Heat oil in a pan and add brinjal. fry with lid closed till the brinjal is almost done. Remove all the brinjals from oil and keep them aside.
In the same oil add zeera, curry leaves, onion paste and fry till light golden brown color.
Now add the grounded masala paste and fry on medium flame for 2 minutes( stir well).
Lower the flame and allow the masala to fry in oil for abt 15-20 minutes till oil seperates. Stir in between so that the masala does not stick at the bottom of the vessel.
Add tamarind pulp and 1 cup water and cook on high flame. Once the water boils, lower the flame and add the fried brinjal.
Cook the above gravy on low flame till the oil seperates and also required consistency is obtained.
Serve bagara baingan with chapati or Chicken biryani, Mutton Biryani or Bagara rice.
Brinjal - 6 - clean and slit the brinjal vertically twice.(like a cross) - do not cut till the end.
Onion - 1 medium size - grind into a smooth paste
Tomato - 1 medium size - grind into a smooth paste
ginger garlic paste - 1 tsp
Curry leaves - 10
zeera - 1tsp
Oil - 2 Tbsp
Salt - as required
turmeric powder - 1/2tsp
Red chilli powder - 2 tsp (as per taste)
Tamarind pulp - 4tsp (increase if u want more tangy)
For Masala:
Dry Grated Coconut - 1/4th cup
Ground nuts - 3tsp
til - 1tsp
Methi - 1/2tsp
Coriander seeds - 1 tsp
zeera - 1 tsp
garam masala - 1/2tsp
Roast all the above masala ingredients and grind into a smooth paste by adding some water and keep aside.
Method Of Bagara baingan:
Heat oil in a pan and add brinjal. fry with lid closed till the brinjal is almost done. Remove all the brinjals from oil and keep them aside.
In the same oil add zeera, curry leaves, onion paste and fry till light golden brown color.
Now add the grounded masala paste and fry on medium flame for 2 minutes( stir well).
Lower the flame and allow the masala to fry in oil for abt 15-20 minutes till oil seperates. Stir in between so that the masala does not stick at the bottom of the vessel.
Add tamarind pulp and 1 cup water and cook on high flame. Once the water boils, lower the flame and add the fried brinjal.
Cook the above gravy on low flame till the oil seperates and also required consistency is obtained.
Serve bagara baingan with chapati or Chicken biryani, Mutton Biryani or Bagara rice.