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Bagara Baingan Recipe

Sunday - July 25, 2021 8:12 am , Category : RECIPES



 
Ingredients:

12 Nos Baby Brinjals
Oil to fry brinjals
150 gms Onion whole
100 gms Mustard oil
Tempering-
1 Tsp Cumin seeds
1 Tsp Mustard seeds
2 pinch Asafoetida
1/2 Tsp Nigella seeds (Kalongi)
2 Nos Red chilli whole
10Nos Curry leaves
2 Nos Green chilli whole, halved
Dry Spices
½ Tsp Turmeric powder
1 Tsp Red chilli powder
To taste Salt
2 Tbsp Tamarind pulp
2 Tbsp Coriander Chopped
Spice Paste
¼ cup Desiccated Coconut powder
¼ cup Ground nuts
3 Tbsp Sesame seeds
2 Tbsp Poppy seeds
1 Tbsp Coriander seeds
1 Tbsp Cumin seeds
1 Tsp Fenugreek seeds
4 Nos Red chilli whole
½ Tsp Garam masala
Garnish
5 gms Ginger juliennes
3 gms Green chilli juliennes
1 Coriander sprig
 

Method:

Peel the onions and wrap them in a aluminium foil and roast in an oven at 180 degrees Celsius for 45 minutes. Remove from oven and let them cool down. Open foil and make a fine paste.
In a pan separately dry roast peanuts, desiccated coconut, sesame seeds, poppy seeds, cumin seeds, coriander seeds, fenugreek seeds and red chilli whole, till golden in colour and fragrant.
Soak tamarind for 30 minutes in warm water and pass it through a strainer. Collect pulp in a bowl and keep aside.
Wash and wipe brinjals and cut them into four keeping them intact from the stem side. Heat oil in a wok and deep fry the brinjals till soft. Remove on a tissue paper and keep aside.
Heat mustard oil in a wok and add cumin, mustard seeds, nigella seeds, dry red chilli whole and 
asafoetida. When they crackle, add curry leaves and green chilli.
Sauté for few seconds and add roasted onion paste and cook till light brown in colour. Add spice paste and cook for 8-10 minutes.
Add 
red chilli powderturmeric and salt. Stir and add tamarind pulp. Cook till oil floats on surface, adding water if required.
Add fried brinjals, and cook for 3-4 minutes. Add chopped coriander and finish with 
garam masala.
Remove in a bowl and garnish with ginger juliennes, green chilli juliennes and coriander sprig.

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