Bhagara Baingan

No of portion: 4

Approximate Duration: 30 mins

Cuisine: Indian (Andhra style)

Grated dry coconut(or roast with masala) 2 cups
Coriander seeds 2 tbsp
Cumin 2 tsp
Roasted peanut 2 tsp
Sesame seeds, roasted 2 tsp
Water As required
Baingans the small variety 250 gms
Oil for deep fry
Oil ¼ cup
Onions-finely chopped ½ cup
Garlic paste ½ tsp
Ginger paste ¼ cup
Tamarind pulp 2 tbsp
Turmeric powder ¼ tsp
Red chili powder ½ tsp
Curry leaves 2 sprig
Salt to taste
MSG - Ajinomoto 1 tsp
Water As required

cooking procedure

Step 1: Clean and cut the baby brinjal (put a plus mark in each Brinjal and check for the worms) and deep fry in high flame, till glossy and little tender. Strain and keep it aside.

Step 2: Make a paste all the masala ingredients together, using with little water as required.

Step 3: Heat ¼ cup of oil in a pan add onion and sauté till little brown, then add ginger garlic paste, curry leaves and sauté well.

Step 4 Then add ground masala paste and stir well continuously till the fat will separates (when the Rogan comes out).

Step 5: Next add the tamarind paste, salt, turmeric, red chili powder and Ajinomoto then mix well, and then add the fried baingans. Turn around for a few times. Then add required water. And allow to boil on simmer for about 5 minutes as on closed with lid.

Step 6: Once oil will separate then switch off the flame, and serve hot.

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