Baghare Baigan Recipe


8-10 small brinjal (biangan)
3/4 tablespoon powdered jaggery (gud)
1/4 teaspoon garam masala
1 tablespoon roasted peanuts (moong phali)
1/2 teaspoon red chillies (lal mirch)
1 tablespoon fresh coriander leaves (dhania patta)
3/4 teaspoon salt (namak)
4 tablespoon oil (tel)
1 teaspoon ginger (adrak) paste
1 teaspoon garlic (lasan) paste
1 finely chopped Onion (Pyaj)
1 teaspoon full tamarind (imli)
2 teaspoon sesame seeds (til)
Roasted together
2 teaspoon coconut (narial)-freshly grated
2 teaspoon coriander seeds
1/2 teaspoon cumin seeds (jeera)

How to make Baghare Baigan

  • Wash and slit the brinjals in fours leaving the stem intact. The brinjals should be whole with deep cuts.
  • Soak a small marble sized ball of tamarind in 1/4 cup of warm water for a while. Rub to extract pulp and keep aside.
  • Now roast the coconut, sesame seeds, cumin seeds, and coriander seeds on a tawa on a low flame till they just change color.
  • Along with jaggery, roasted peanuts and the coriander leaves, grind all the roasted ingredients together with 1 tablespoon water to a fine paste.
  • Now add salt, red chillies, garam masala, ginger and garlic to the above paste. Mix well and fill this into the brinjals.
  • Heat the oil and reduce the flame. Now add 3-4 brinjals at a time on a low flame. Fry till the skin turns brown and they turn soft. Then keep the fried brinjals aside.
  • Strain the leftover oil. Heat the oil and fry the chopped onions to a light golden color.
  • To the above preparation, add 1/4 teaspoon of salt and ΒΌ teaspoon red chilli powder. Then add the tamarind juice and mix well. Add the brinjals, cover and cook for 5-7 minutes on a low heat, stirring occasionally so as to not to break the brinjals.
  • Serve the recipe hot.

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| September 14th, 2011 | Posted in Baghare Baigan Recipe, Coconut Recipes |

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