Restaurant Special Spicy Bagara Baingan Recipe
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| Restaurant Special Bagara Baingan Recipe/lallyrecipes |
Brinjals – 500 gms
Ginger – a small piece
Garlic – 4 to5 cloves
Tamarind Paste – 1 tbsp
Turmeric Powder – pinch
Chilly Powder – ½ tsp
Sugar – ½ tsp
Salt to taste
Onion – 2 Medium
For the Masala paste
Groundnuts – 1tbsp
Sesame seeds - 2 tbsp
Coriander Seeds – 1 tbsp
Dry Red Chilli 4-5
Grated Coconut – 1 tbsp
Onion – 1/2
For Tempering
Mustard Seeds – 1 tsp
Jeera/Cumin Seeds – 1 tsp
Fennel Seeds – ½ tsp
Dried Red Chilly – 1
Fenugreek Seeds – ¼ tsp
Oil – 2 tbsp
Directions
Heat a Kadai, Dry roast groundnuts, sesame seeds, coriander seeds one by one and keep aside
Add a tsp of oil in the same Kadai, and fry the Dry red chilly and coconut for a few minutes or till the coconut slightly changes color.
Grind the groundnuts, sesame seeds, coriander seeds, red chilly, coconut, half a raw onion and salt into a coarse paste. You can add a little water while grinding.
Slit brinjals, from back, in such a way that the stalk is retained.
Stuff the brinjals with the stuffing. Use as required and keep the rest of the masala paste for later use.
Heat a Non stick pan with oil, temper with mustard seeds, cumin seeds, fennel, fenugreek and dry red chilly
.
Now add in sliced onions, and sauté for about a minute.
Next add in grated ginger and crushed garlic. Sauté well till the onions turn light brown.
Now place the brinjals carefully into the pan, one by one and fry it for a few minutes.
Cover and cook for few minutes till the brinjals are half done.
Add the remaining masala paste turmeric powder, Chilly powder, tamarind paste, sugar and salt to taste.
Add a cup of water.
Cover and cook on medium heat till the brinjals are completely done. Stir once in a while so as not to burn the gravy. Add more water if necessary to get fine Gravy.
Garnish with fresh coriander leaves.
