Bagara Baigan
Ingredients
- Brinjals ยฝ kg (medium size)
- Tamarind 1 fistful (Soaked in water)
To be roasted separately
- Groundnuts 2 Tbsp
- Sesame (Thilli) seeds 3 Tbsp
- Coconut powder 2 Tbsp
- Dhania powder 1 Tbsp
- Bay leaves 2
- Jeera seeds 1 tsp
- Mustard seeds 1 tsp
- Fenugreek (methi) seeds ยฝ tsp
For seasoning
- Onions 2 medium size (chopped and ground to paste)
- Cumin seeds 1 tsp
- Mustard seeds 1 tsp
- Onion (Kalaunji) seeds (optional) 1 tsp
- Chillie powder 2 tsp
- Turmeric powder ยฝ tsp
- Ginger garlic paste 2 tsp
- Curry leaves 2 stalks
- Green chillies 2 (slit)
- Mustard seeds 1 tsp
- Oil 3 Tbsp
- Salt
Instructions
- First grind the bay leaves, mustard seeds, jeera seeds in a dry grinder and keep aside.
- Then grind all the other items, one at a time (separately in a mixie grinder).
- Finally put all the ground ingredients together in a wet grinder and grind to a smooth paste by adding some water. Remove this paste and keep aside.
- Cut the brinjals into halves and soak in salt water till it is time to fry them.
- Put the oil in a kadai and heat it up. When hot, add the brinjals and fry till light brown.
- Remove and keep aside.
- In the same oil, add the kalaunji (optional), mustard seeds, jeera seeds and fry till the seeds splutter.
- Add the ground onions and fry until golden brown.
- Then add ginger garlic paste and fry for a minute.
- Add chillie and turmeric powders and mix well.
- Then add the ground masala to the oil and fry well until the raw smell disappears.
- Then add tamarind juice to the curry and mix well.
- Once the tamarind juice begins to boil, add the fried brinjals to the curry.
- Add salt at this stage.
- Cook the curry for 10 minutes and then switch of the stove.
- For an added flavor fried onion can be sprinkled on the curry.
Notes
The roasted stuff together should be ground separately.ย And then combined into a smooth paste.
