Bagara Baingan Recipe
A delicious gravy made with fried eggplants in ground sesame, peanut ,coconut and poppy seed paste.
Servings: 6
Calories: 266kcal
Ingredients
First set of ingredients (curry)
- 10 -15 eggplants
- 1 onion finely chopped
- 6 tbsp oil
- 3 tsp ginger garlic paste
- 1 tsp mustard seeds
- ½ tsp fennel seeds
- 1 sprig curry leaves
- 4 slit green chillies
- ½ tsp cumin powder
- 2 tsp coriander powder
- 1 tsp red chilli powder
- ½ tsp turmeric powder
- ½ tsp garam masala powder
- 1 lemon sized tamarind juice squeezed
- 1 tsp salt
- ½ cup coriander leaves chopped
Second set of ingredients (paste)
- 8 tbsp peanuts
- 6 tbsp coconut frozen or fresh grated
- 4 tsp sesame seeds
- 2 tsp poppy seeds
Instructions
Paste Preparation
- In a pan ,dry roast grated coconut, groundnuts, poppy seeds and sesame seeds by constantly stirring it on medium to low flame taking care not to burn
- After about 5 to 6 minutes ,when you get a nice aroma switch off the flame.Cool and grind the contents to a fine paste using very little water. Keep aside.
Baingan Bagara Curry preparation
- In a deep bottomed pan, heat oil .Sautee the eggplants which are slit. You can also optionally choose to spice the eggplants with a little red chilli powder,turmeric and salt.
- In a deep bottomed pan , heat oil and add mustard , and sesame.
- Add slit green chilies, curry leaves and sautee.
- Add chopped onions and cook until translucent .Add ginger garlic paste and cook till raw smell disappears.
- Add spices cumin, fennel, coriander, red chili, turmeric , salt and mix well.
- Add ground coconut mixture and coat well
- Add about 1 cup of water and bring it to a boil.
- Add the fried egg plants to this sauce .
- Add tamarind juice, sugar and easy garam masala
- Cook well and garnish with chopped coriander leaves.
Notes
- Lightly spice the slit eggplants with turmeric, red chili, and salt to enhance the flavor of the dish.
- The eggplants can be lightly sautéed until just half-cooked, as they will finish cooking later in the gravy.
- Take care not to burn the peanuts and coconut while roasting to avoid the bitter taste.
- Adding the tamarind extract and sugar gives a nice flavor to the dish (optional but recommended).
- When adding water to cook the eggplants, use boiling water to help maintain the cooking temperature and ensure even cooking.
- Make this dish in advance so the eggplant can soak up all the flavors.
Nutrition
Serving: 50g | Calories: 266kcal | Carbohydrates: 11g | Protein: 5g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Sodium: 399mg | Potassium: 362mg | Fiber: 5g | Sugar: 4g | Vitamin A: 123IU | Vitamin C: 11mg | Calcium: 66mg | Iron: 2mg
