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Tuesday, October 2, 2012

Baghara Baingan


Here is a step by step method of preparing Baghara baingan (eggplant in thick coconut gravy). Well this might be useful for those who are new to kitchen. Normally served as a side dish with biryani.

Ingredients:


  • 8 - 10 small size eggplant (purple or green)
  • 2 tbsp peanuts (unroasted)
  • 1 tbsp sesame seeds
  • 1/2 cup freshly grated coconut
  • 4 tbsp oil (or more)
  • 8 - 10 curry leaves
  • 1 tbsp whole cumin
  • 1 medium onion chopped
  • 2 small green chilies chopped
  • 1 tbsp grated ginger & garlic each
  • 1/4 tsp turmeric powder
  • 2 tbsp red chili (according to preference)
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1 cup tamarind extract (pulp soaked in warm water)
  • salt to taste


Looks like too many ingredients....but its worth preparing such dishes once in a while.

Method:

1) In a pan dry roast 2 tbsp peanuts and 1 tbsp sesame seeds till aromatic.(do not burn them)


2) Slit 10 eggplants length wise partially so that all pieces are intact and soak them in salt water for 10 min.

3) Grind 1/2 cup grated coconut, roasted peanuts and sesame seeds to a fine paste.


4) Heat 4 or 5 tbsp oil in a sauce pan and add 10 curry leaves, fry and remove and set aside for garnishing.




5) In the same oil fry eggplants till golden brown and semi soft. Remove from pan and set aside.

6) In the same oil now we will start preparing the gravy. If u feel oil is less u can add more. Some people even like to see oil float on top of the gravy, well its up to your preference...I prefer less oil. Now add some 1 tbsp whole cumin and fry till it crackles.

7) Add 1 medium onion chopped, 1 tbsp grated ginger and 1 tbsp grated garlic and fry till soft and light golden.





8) Add the coconut paste along with 2 green chilies chopped and fry for a minute.


9) Now add all the spices like 1/4 tsp turmeric powder, 2 tbsp red chili powder (according to your taste), 1 tsp cumin & 2 tsp coriander powder. Fry well for 2 more minutes along with coconut paste till well combined.


10) Now you will see that gravy starts sticking to your pan, but don't worry just add the tamarind extract and mix well.


11) Now finally we are ready to add the half fried eggplants.


12) At this point check the salt and other seasoning and adjust if needed, stir well place the lid on the pan and cook on low flame for 10 to 15 minutes or till eggplants are cooked. When you see the oil separating from the gravy and the eggplants are cooked, it means that it is time to turn off the stove.

13) It can be served as a side dish, or with Rotis.

Note: If needed you can add some water while cooking.
Cook eggplant in such a way that they should not loose their shape. Cooked yet firm.
If u want some oil standing on top of the gravy u can add some ghee over hot gravy while serving.


Recipe Summary


Ingredients:




  • 8 - 10 small size eggplant (purple or green)
  • 2 tbsp peanuts (unroasted)
  • 1 tbsp sesame seeds
  • 1/2 cup freshly grated coconut
  • 4 tbsp oil (or more)
  • 8 - 10 curry leaves
  • 1 tbsp whole cumin
  • 1 medium onion chopped
  • 2 small green chilies chopped
  • 1 tbsp grated ginger & garlic each
  • 1/4 tsp turmeric powder
  • 2 tbsp red chili (according to preference)
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1 cup tamarind extract (pulp soaked in warm water)
  • Salt to taste

Method:

1) In a pan dry roast 2 tbsp peanuts and 1 tbsp sesame seeds till aromatic.(do not burn them)
2) Slit 10 eggplants length wise partially so that all pieces are intact and soak them in salt water for 10 min.
3) Grind 1/2 cup grated coconut, roasted peanuts and sesame seeds to a fine paste.
4) Heat 4 or 5 tbsp oil in a sauce pan and add 10 curry leaves, fry and remove and set aside for garnishing.
5) In the same oil fry eggplants till golden brown and semi soft. Remove from pan and set aside.
6) In the same oil now we will start preparing the gravy. If u feel oil is less u can add more. Some people even like to see oil float on top of the gravy, well its up to your preference...I prefer less oil. Now add 1 tbsp whole cumin and fry till it crackles.
7) Add 1 medium onion chopped, 1 tbsp grated ginger and 1 tbsp grated garlic and fry till soft and light golden.
8) Add the coconut paste along with 2 green chilies chopped and fry for a minute.
9) Now add all the spices like 1/4 tsp turmeric powder, 2 tbsp red chili powder (according to your taste), 1 tsp cumin & 2 tsp coriander powder. Fry well for 2 more minutes along with coconut paste till well combined.
10) Now you will see that gravy starts sticking to your pan, but don't worry just add the tamarind extract and mix well.
11) Now finally we are ready to add the half fried eggplants.
12) At this point check the salt and other seasoning and adjust if needed, stir well place the lid on the pan and cook on low flame for 10 to 15 minutes or till eggplants are cooked. When you see the oil separating from the gravy and the eggplants are cooked, it means that it is time to turn off the stove.
13) It can be served as a side dish, or with Rotis.

1 comment:

  1. this dish is a super duper hit ... loved it best baghare baigan I have tasted

    ReplyDelete