Wednesday, 29 February 2012

Bagara Baingan




  • ‎250gms: Small Round Brinjals
  • 1 tsp Ginger Garlic Paste
  • 1 medium Onions Chopped
  • 1 tbs Seseme seeds (fry a little)
  • 3 tbs Grated Coconut
  • 2 tbs Roasted Peanuts
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Coriander Powder
  • 1/2 tsp Cumin Powder
  • 1/2 tsp Garam Masala
  •  1/4 sugar/ white Jaggery (Optional)
  • 1/4 Tsp Tamarind pulp
  • 1 tspn Jaggery
  • Add Red Chilli Powder according to taste
  • Add Salt according to taste
  • 4 Tb Sp Oil for Frying
  1. Slit Brinjals from both the sides without cutting the vegetable completely.Soak this in salt water for 10 mins
  2. Soak tamarind in 2 cups of water for 1/2 hour.
    For the gravy: make a smooth paste of Onion, ginger garlic, sesame seeds, roasted peanuts and grated coconut. (dry roast them all before making into paste)
  3. Heat a pan, Pour 2 tb sp of oil in it and fry the brinjals till they become soft and keep aside.
  4. In the same Pan add the masala paste. Fry for 5 minutes, keep stirring.
  5. Now add turmeric powder, cumin powder, coriander powder and red chili powder mix well. Add the tamarind juice, and salt according to taste
  6. Now add the fried brinjals , jaggery and cover the pan with a lid and cook on a medium flame for 5 minutes or until the brinjals are completely cooked. Serve hot with garnished coriander leaves







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