Bagare Baigan Recipe

October 5, 2011


Ingredients:

Ginger   : – 5-7 gms

Garlic   : – 2-3 pieces

Sesame seeds   : – 40 gms

Cumin seeds  : – 5-7 gms

Poppy seeds   : – 3-4 gms

Brinjals  : – ½ kg

Onion   : – 3-4 medium

Oil  : – 100-120 ml

Salt : – as per taste

Tamarind   : – 60-70 gms

Chili powder   : – 5- gm

Fenugreek seeds  : – 2-3 gms

Jaggery    : – 5-6 gms

Turmeric powder   : – ¼ tea spoon

Curry leaves   : – 8-10

Coconut    : – 15-20 gms

Peanuts  : – 60-70 gms

Method of preparation

  1. Take a cup of water and then soak the tamarind into it. Take the water of tamarind to use and keep the tamarind water aside and throw the other material
  2. In the pot clean the brinjals with the water. Cut it into the pieces of 2 inch and keep the end as it is.
  3. In a pan roast the onion till the time it becomes brown color and soft.
  4. Again on the pan take all the material as cumin seeds, poppy seeds, coconut, fenugreek seeds, sesame seeds and coriander seeds and fenugreek seeds. Roast it properly till it slightly turns into dark color and gives some good smell.
  5. Now in the mixer pot add the ginger, garlic, red chili powder, jaggery, salt all other roasted spices and onion. Make a proper paste of it and then mix the tamarind water into it.
  6. In one pot keep some of the grinded material and with remaining, keep the brinjals to stuff.
  7. In another keep the oil to heat and add the curry leaves and let it heat for some time.
  8. Mix the brinjals which is stuffed now and keep it on heat for 10 mins. Also add the remaining grinded paste. Also add the bit water, keep normal hit and allow it to stir.
  9. Cook it properly till the brinjals are done properly and serve it hot with the chapattis.

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