Topic started by Archana (@ 65.7.171.66.subscriber.vzavenue.net) on Wed Mar 27 18:59:43 .
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BAGHARE BAINGAN
Tiny brinjals, halved and cooked with a choice of spices bringing out it's own aroma.
Eggplant (small) 10-12 small size
Sesame seeds 2 tbsps.
Peanuts 3 tbsps.
Cumin powder 1 tsp.
Dry Red chili whole 2
Chopped onion ½ Cup
Tamarind (seedless) 1/2 cup pulp
Curry leaves 5-8 nos
Green chili 3
Fenugreek seeds ½ tsp.
Turmeric powder 1 tsp.
Mustard seeds 1 tsp.
Oil for deep frying -
Salt To taste
Method
1. Wash and slit the eggplants (Baingan) into quarters without removing the stem.
2. Deep fry in medium hot oil till brown in colour.
3. Lightly roast the peanuts and sesame seeds. Grind peanuts, sesame seeds and red chilies to a smooth paste. Slit green chilies and cut into one inch long pieces.
4. Boil tamarind in water for 5 minutes, cool and strain to get tamarind pulp.
5. Heat oil in a thick bottomed pan. Add mustard and fenugreek seeds. When mustard seeds start to splutter, add curry leaves and chopped onions. Cook till golden brown and add peanuts and sesame paste. Stir constantly.
6. Add turmeric powder, green chilies and cumin powder. Season with salt. Add 2 cups of water, bring it to boil and add tamarind pulp. Add fried eggplants and cook on a slow flame for 15 minutes.
Tip: You can add fresh coconut also. In that case make a paste of grated fresh coconut with peanuts, sesame and red chilies.
I hope u enjoy this...
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