Bhagare Baingan
by jolu

Sabudhana kichidi is prepared with soaked sabudhaana(sago) cooked with roasted peanuts and boiled potatoes. The tempering of mustard seeds and curry leaves add to the authentic indian flavor. A perfect breakfast or fasting meal option.

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Bhagare Baingan recipe - How to make Bhagare Baingan

500 gms 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

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.