Recipe for Bhagara Baingan
Ingredents: 250 gm baingans of the small varietyoil for deep frying1/4cup oil1/2cup onions-finely chopped1/2tsp each garlic paste and ginger paste1/4cup grated dry coconut 1 tbsp coriander seeds-roasted2 tsp cumin-roasted2 tsp sesame seeds-roasted2 tsp tamarind paste or to taste2 tsp salt or to taste1/4tsp turmeric1/2tsp powdered red pepper7-8 curry leaves 1 tbsp hara dhania 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 1/4cup of oil and 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 of a cup of water. Bring to a boil and simmer and cover for about 5 minutes. Serve hot garnished with the hara dhania.
Recipe By: Niru Gupta (Indian)
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