| Recipe Name: Bhagara Baingan |
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| Category: Indian Regional |
Sub Category: Andhra |
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| Prep Time |
Cook Time |
Serves |
| 15 mins |
30 mins |
3 |
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Ingredients: |
| Baingans of the small variety |
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250g |
| Onions-finely chopped |
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1/2cup |
| Garlic paste |
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½ tsp |
| Ginger paste |
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½ tsp |
| Grated dry coconut |
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1/4cup |
| Tamarind paste |
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2 tsp |
| Coriander seeds-roasted |
|
1 tbsp |
| Jeera roasted |
|
2 tsp |
| Sesame seeds, roasted |
|
2 tsp |
| Turmeric |
|
1/4tsp |
| Powdered red pepper |
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1/2tsp |
| Curry leaves |
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8 |
| Corainder leaves for garnish |
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1 Tbsp |
| Oil |
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3 tsp |
| Salt or to taste |
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2 tsp |
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Method: |
- Slit the baingans and deep fry over high heat, till glossy and a little tender.
- Remove from oil and keep aside.
- Grind the coconut and the roasted coriander, cumin and sesame seeds together, using a little water if need be.
- Heat oil and sauté the onions, ginger and garlic till onions are soft and a little transparent. Add curry leaves and turn around, then the ground mixture and sauté till the fat separates.
- Add the tamarind paste, salt, turmeric, red pepper and mix well, and then add the baingans. Turn around a few times.
- Add about a quarter of a cup of water.
- Bring to a boil and simmer and cover for about 5 minutes.
- Serve hot garnished coriander leaves.
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Tags:
Bhagara Baingan, little , paste
, leaves , turn , seeds , add , red , onions , roasted
, oil , water , coriander ,
add , baingans , ½ , sauté , mixture , ground , fat , garlic |
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