Bagara Baingan

Bagara Baingan

Hyderabadi sytled side dish with eggplant

Ingredients

  • 12 Brinjal - small sized, slit with two perpendicular cuts and stem intact
  • 1/4 cup Oil
  • 2 1/2 tablespoons Peanuts, dry roasted
  • 3 tablespoons Coconut, dry roasted
  • 1 Onion - large, roughly chopped
  • 2 tablespoons Sesame seeds (white ), dry roasted
  • 1 teaspoon Ginger-garlic paste
  • 1 pinch Asafoetida/Hing
  • 1/4 teaspoon Fenugreek
  • 1 teaspoon Cumin Seeds
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Garam Masala powder
  • 2 teaspoons Cumin/Jeera powder
  • 1 tablespoon Coriander Powder
  • 1/4 teaspoon Turmeric powder
  • 1 teaspoon Chilli Powder or as required
  • 2 Curry leaves, few
  • 1 cup Tamarind juice
  • Salt as required

Instructions

  1. Grind coconut, peanuts and sesame seeds with little water into paste and keep aside.
  2. Shallow fry brinjals in oil till soft and keep aside.
  3. In same oil, splutter mustard, cumin, fenugreek, curry leaves. Add onion, ginger garlic paste and saute.
  4. Add powder spices and cook for some time. Add masala paste and roast for few minutes.
  5. Place brinjals and add tamarind water. Simmer till everything blends and has gravy consistency.
  6. Serve Bagara Baingan hot along with roti or rice

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