Recipe for Baghara Baingan (Spicey Eggplant)
Ingredents: 6- 8 baingans of the small varietyoil for deep frying1/4 cup oil1/2 cup onions finely chopped1/2 tsp each garlic paste and ginger paste1/4 cup grated dry coconut 1 tbsp coriander seeds-roasted light brown2 tsp each, cumin, sesame seeds-roasted separately light brown2 tsp tamarind paste or to taste2 tsp salt or to taste1/4 tsp turmeric1/2 tsp powdered red pepper7-8 curry leaves 1 tbsp coriander for garnish
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 the 1/4 cup oil saut?he onions, ginger and garlic till onions are soft and a little transparent.Add curry leaves and turn around, then the ground mixture and saut?ill 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 cup water, bring to a boil and simmer, covered, for about 5 minutes. Serve hot garnished with the coriander.
Recipe By: Niru Gupta (Indian)
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