Topic started by isskiran (@ 6535253hfc24.tampabay.rr.com) on Wed Aug 27 22:26:16 .
All times in EST +10:30 for IST.

Hi,
When I went to my friends house, they made a dish called Bagara Baingan(egg plant/brinjal)

Can anyone give me the recipe for this curry?

Regards

Responses:

• From: Hemant Trivedi (@ 203.195.208.26) on: Thu Aug 28 00:25:18 EDT 2003
  
  Hello Issakiran,
  I think I will start reposting in Hemant's cookery corner with Baghara Baignan curry which is missing from my curry list.
  Gimme till today evening.
  
  
• From: piya (@ 213.78.172.13) on: Thu Aug 28 06:44:05 EDT 2003
  
  BHAGARA BAINGAN
  Ingredients:
  1/4 kg small brinjal (baingan)
  1 tsp ginger-garlic paste
  2-3 onions, chopped
  1 tbsp sesame seeds (fry a little)
  1 tbsp grated coconut
  1 tbsp roasted groundnuts
  1/2 tsp turmeric powder
  1/2 tsp coriander powder
  1/2 tsp cumin powder
  1/2 tsp garam masala
  1-2 tbsp tamarind pulp
  1 tsp red chili powder
  Salt to taste
  4-5 tbsp oil
  Method:
  1. Slit brinjals from both the sides without cutting it completely.
  2. Make a smooth paste of sesame seeds, roasted peanuts and grated coconut.
  3. Heat a pan, pour 2 tbsp of oil in it and fry the brinjals until they become soft and keep aside.
  4. Pour the rest of the oil in the pan and heat it. Add ginger garlic paste, chopped onions and fry until the onions turn light brown.
  5. Add the masala paste. Fry for a minute and keep stirring. Now add turmeric powder, cumin powder, coriander powder, red chili powder and mix well.
  6. Then add the tamarind pulp, salt and stir well. Now add the fried brinjals, cover the pan with a lid and cook on a medium flame for 5 minutes or until the brinjals are completely cooked.
  7. Add the chopped coriander and serve hot with chapaties or plain rice.
  
  
• From: hermoine (@ l98uppx1.hewitt.com) on: Thu Sep 4 09:30:12 EDT 2003
  
  Quick 'n easy recipe:
  
  
  3tbsp - peanut butter (I buy smuckers brand, with no added sugar - this is basically peanuts paste)
  3tbsp Tahini ( this is sesame seed paste, can be bought at any middle eastern store - even Indian stores carry it)
  4 oz - coconut milk
  2 tsp - Dhania powder (coriander powder)
  2 tsp - zeera powder (cumin powder)
  3 tbsp - fried onions (packaged)
  2 tsp - ginger garlic paste
  1 1/2 tsp - red pepper/chilli powder
  a pinch of turmeric
  salt to taste
  1/3 cup lemon juice
  
  1/2 cup oil
  1 tsp whole zeera (cumin)
  5-6 baby egg plants (slit 2 ways, do not cut it all up)
  
  Blend the first set of ingredients to a smooth paste and set aside.
  
  Heat the oil in a pot, and fry the egg plants. make sure they are not too brown, otherwise they turn bitter. When done, remove from oil and set aside. Add the cumin to the oil. When roasted, add the masala paste that you blended. Cook the entire thing for about 10-15 mins, until the masala is darker in color. Now, add the fried egg plants, and simmer for another 10 mins. Add some more water, to get the right consistency ( it shouldn't be too runny or too thick). Add curry leaves and let it sit.
  
  The trick to Bagare baigan is to let it sit for at least 2 hrs before serving. This makes the flavors blend and it tastes better. I usually make mine couple days before the event. Also, you can prepare the masala, fry it and freeze it. It keeps good ( do not add the egg plant when freezing). You can make instant bagare baigan if you have that ready.
  
  You can substitute the eggplant with tomatoes (to make dum ke tamate) or banana peppers ( mirchiyon ka saalan) if you need variation.
  
  
• From: D (@ stratford.cuc.com) on: Thu Sep 4 11:23:27 EDT 2003
  
  Thanks Hermoine,
  
  That's a wonderful wonderful quick trick for working women with kids to manage.
  
  
• From: ahmad (@ 194.165.158.4) on: Thu Sep 11 02:14:36 EDT 2003
  
  makloubeh
  
  
• From: sda (@ h0010b54b15a5.ne.client2.attbi.com) on: Fri Oct 15 11:54:15
  
  yo man
  
  

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