Bagh-hare Baingan
by rakesh_m
17 Aug 2011
This recipe has been viewed 10555 times
Tip: you can add fresh coconut also. In that case make a paste of grated fresh coconut with peanuts, sesame and red chilies.
Bagh-hare Baingan recipe - How to make Bagh-hare Baingan
Preparation Time: Cooking Time: Total Time:
Makes 3 to 4 servings
1/4 kg small brinjal (baingan / eggplant)
1 tsp tamarind (imli)
1 tbsp roasted sesame seeds (til)
1 tbsp roasted peanuts
1 tbsp grated coconut
4 tbsp oil
1 tsp ginger-garlic (adrak-lehsun) paste
1 cup chopped onions
1/2 tsp turmeric powder (haldi)
1/2 tsp coriander (dhania) powder
1/2 tsp cumin seeds (jeera) powder
1/2 tsp garam masala
1/2 tsp chilli powder
salt to taste
Method
- Method
- Slit brinjals from both the sides without cutting the vegetable completely.
- Soak tamarind in 2 cups of water for half an hour.
- For the masala, make a smooth paste of seseme seeds, roasted peanuts and grated coconut. Keep aside.
- Heat 2 tbsp of oil in a pan and fry the brinjals till they become soft and keep aside.
- Heat the remaining oil in the pan, add the ginger-garlic paste and onions and fry until the onions turn light brown.
- Add the prepared masala paste and fry for 1 minute, while stirring continously.
- Add the turmeric powder, cumin seeds powder, coriander powder, garam masala and chilli powder and mix well.
- Add the tamarind juice, and salt, mix well and simmer for 5 minutes.
- Add the fried brinjals, cover and cook on a medium flame for 5 minutes. Or till the brinjals are completely cooked.
- Add the coriander and serve hot.
Outbrain