Saturday, 18 May 2013

Baghare Baingan

Baghare baingan is a south Indian Hyderabadi recipe which is mostly served with Biryani. At my home   it is my DH one of the favourite dish , he likes to have it with plain rice.
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

For Masala:
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

For Tadka:
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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