Bagheray Baingan Recipe
Ingredients
| Brinjals | 1/4 Kilogram, quartered | |
| Salt | To Taste | |
| 1/2 cup thick tamarind water | ||
| Curry leaves | 10 | |
| Chilli powder | 1 Teaspoon | |
| Turmeric | 1/4 Teaspoon | |
| Coriander seeds | 1 1/2 Tablespoon (Roast and Grind:) | |
| Poppy seeds | 1 1/2 Tablespoon (Roast and Grind:) | |
| Sesame seeds | 1 1/2 Tablespoon (Roast and Grind:) | |
| 1/2 tsp. cummin seeds | ||
| Oil | 1/2 Cup (16 tbs) (Roast and Grind:) | |
| 4 whole green chillies, slit in centre | ||
| 1 tsp. each of ground garlic and ginger | ||
| 2 tbs. chopped coriander leaves | ||
| Peanuts | 1 Tablespoon (Roast and Grind:) | |
| Salt | To Taste (Roast and Grind:) | |
| Coconut | 1/4 (Roast and Grind:) | |
| Onion | 1 Medium (Roast and Grind:) | |
Directions
Heat oil, fry brinjals and remove from oil when light brown.
In same oil, fry curry leaves, ground masala, ginger, garlic, turmeric and chilli powder till well browned.
Add in tamarind water, 1/2 cup hot water, brinjals and green chillies.
Cover and simmer till masala is thick.
Remove from fire, stir in the coriander leaves.
Serve with chapatis.
In same oil, fry curry leaves, ground masala, ginger, garlic, turmeric and chilli powder till well browned.
Add in tamarind water, 1/2 cup hot water, brinjals and green chillies.
Cover and simmer till masala is thick.
Remove from fire, stir in the coriander leaves.
Serve with chapatis.
Chef
