First time we had it at a friends place and my DH got hooked by this dish and after that it has a special place in our dining table.
Baghar means Tadka or Tempering and Baingan is Aubergine or Brinjal. In this recipes small round brinjals with their stalk are used.
10-15 Small round Brinjals
1/2 tsp Turmeic
Salt to taste
oil for shallow frying
2 Tbsp Sesame seeds
2 Tbsp Poppy seeds
1 Tbsp Coriander seeds
4 Tbsp Dessicated Coconut
4 Tbsp Peanuts
4-5 Red chillies
1 lemon sized tamarind soaked to extract pulp
1 Tbsp Olive oil
1 tsp Mustard seeds
10-12 Curry leaves
Slit brinjal into four keeping the stalks intact.
Dry fry all the Masala ingredients except tamarind individually. Make a paste of all the ingredients for masala.
Take oil in a kadai and fry brinjals. Add Salt and turmeric . cook till brinjals are soft but not mushy. Add the masala paste and water if needed. Let it cook for 10 minutes.
In another pan take oil , add mustard seeds when it starts to splutter add curry leaves. Put this tempering to cooked masala baingan.
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