Hyderabadi Bagara Baingan
( Brinjal Curry)
Ingredients
- Brinjal - 2 or 3 (small)
- Ginger garlic paste - 1 tbsp
- Turmeric - 1/4 tsp
- Chilli powder - 2 1/2 tsp
- Jaggery - 1 tsp
- Salt as needed
- Tamarind - 1 gooseberry size
- Oil - 2 tbsp
- Kalongi seeds or mustard seeds - 1 tsp
- Onion (large) - 1 (sliced roughly)
- Coriander seeds - 2 tbsp
- White Sesame seeds - 2 tbsp
- Ground nuts - 2 tbsp
- Cumin seeds - 2 tbsp
- Poppy seeds - 1 tbsp
- Fenugreek seeds - 1 tbsp
- Coconut ( dried) - 1/4 cup (chopped or desiccated)
- Soak tamarind in hot water and extract juice.
- Heat pan and dry roast all ingredients under for masala separately one by one in different individual temperatures. (Don't dry roast all together).
- Cool them and make a paste by adding little water, leave aside.
- Now, in a bowl take ginger garlic paste, mix them with turmeric, jaggery and chilli powder by adding little water, keep aside.
- Heat oil in a thick bottomed pan, splutter kalongi seeds (replace with mustard if your don't have them).
- Slit brinjal into 4 without removing stem.
- Add brinjal to pan, cover and cook them till it get roasted.
- Now, add grounded masala paste and cook along with brinjal.
- Then, add ginger garlic, turmeric, chilli powder and jaggery paste to it and blend them together with gravy.
- Add tamarind water, add required salt, mix well.
- Cover and cook them for 10 minutes in high flame.
- Serve with ghee and rice.
No comments:
Post a Comment