Bhagara Baingan Recipe

Bhagara Baingan RecipeCourse:
Main course
Preparation Time:
45 minutes
Cuisine:
Indian Cuisine
Equipments:
A non stick thick bottomed pan, some bowls
Skill Level:
Intermediate

Bhagara Baingan Ingredients

  • Small eggplants/Baingan: 8
  • Onion: 1 small, finely sliced
  • Ginger-garlic paste: 4 tsps
  • Red chili powder: 2 tsp
  • Turmeric powder: ½ tsp
  • Coriander seeds: 2 tsps
  • Peanuts: 25 gms
  • Sesame seeds: 25 gms
  • Dry coconut: 50 gms
  • Mustard seeds, methi seeds: 1 tsp combined
  • Curry leaves: one small bunch
  • Tamarind: 2 lemon sized balls
  • Salt: to taste
  • Cilantro leaves: one small bunch
  • Vegetable oil: 5 tbsps

Preparation Method for Bhagara Baingan Recipe

  • Wash, the Baingan and cut them transversely close to the base, let the stem be.
  • Wash and absorb the tamarind one bowl of water.
  • Wash and praise dry the curry takes off.
  • Wash the cilantro leaves and slash finely.
  • Dry meal the peanuts, sesame seeds and dry coconut, till it gives a smell.
  • Pound the simmered fixings with the coriander seeds to a fine glue.
  • Warmth 2 tbsps of oil in the skillet and panfry the Baingan, till it changes shading.
  • Evacuate and keep aside.
  • In a similar skillet, include the rest of the oil and splutter the mustard and methi seeds.
  • Include ginger garlic glue and sauté, include onions and broil.
  • At long last include the ground glue, red stew powder, turmeric powder, salt and stew on low fire till oil skims to finish everything.
  • Include the tamarind mash and let it cook for 5 minutes. Include the sautéed Baingan and stew for couple of more minutes.
  • Topping with hacked cilantro takes off.
  • Bhagara Baingan is prepared to fill in as a side dish going with the Biryani or basically with plain rice.

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