Baghara Baingan Curry
Recipe Ingrediants
8/10 small egg plants
8/10 curry leaves
3 green chilies slit vertically
4 tbsp of oil
1/4tsp of fenugreek seeds (methi)
1/4 tsp of nigella seeds (kalonji)
1/4 tsp of mustard seeds (rai)
Salt to taste
Constituents for the sesame and coconut paste are:
2 tbsp of fresh grated coconut
2 tbsp of raw peanuts
2 tbsp of sesame seeds (til)
2 tbsp of chopped coriander for garnishing
1 tsp of chopped garlic
1 tsp of chopped ginger
1 tsp of cumin seeds
1 tsp of coriander seeds
1 tsp of red chili powder
1 tsp of tamarind paste
1/4 tsp of turmeric powder
1/4 cup of chopped onion
Recipe Procedure:
Slit the egg plants at the middle and fry in a pan over low heat till they turn brown;
Then cover the pan and cook the egg plants till they become tender; keep them aside;
In a thick bottomed vessel put 4/5 tbsp of cooking oil, pour the sesame and coconut paste and sauté over low flame for about 5 minutes; add water to make a thick gravy;
To this gravy add the fried egg plants, green chilies, fenugreek seeds, mustard seeds, nigella seeds, salt, and curry leaves;
Cover and cook over low heat for about 15 minutes;
Garnish with chopped coriander and serve hot
Baghara baingan is a main course dish enjoyed with rice and chapattis.
Then cover the pan and cook the egg plants till they become tender; keep them aside;
In a thick bottomed vessel put 4/5 tbsp of cooking oil, pour the sesame and coconut paste and sauté over low flame for about 5 minutes; add water to make a thick gravy;
To this gravy add the fried egg plants, green chilies, fenugreek seeds, mustard seeds, nigella seeds, salt, and curry leaves;
Cover and cook over low heat for about 15 minutes;
Garnish with chopped coriander and serve hot
Baghara baingan is a main course dish enjoyed with rice and chapattis.
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