Bagara Baingan

Name: Bagara Baingan
Cuisine: Indian
Ingredients: 300 gms Brinjal; 1 onion(finely chopped); 3 tomatoes; 15 garlic pods; 1/2 cup tamarind pulp; 2 sprigs curry leaves; 15 cashew nuts; 1/4 cup coconut pieces; 3 tsp sesame seeds; 2 cloves; 1 inch cinnamon stick; 1 cardamom; 3 tbsp oil; 1 tsp mustard seeds; 1 tsp fennel seeds

Jayanthy Asokan @cook_11930587

Trichy (Tamilnadu)

#goldenapron
#post24
Bagara Baingan a famous dish of Hyderabad was introduced during Mugal Empire from Taskent which later became popular among Hyderbadis. It is a rich Accompaniment for Biryani ,lachha paratha ,Naan or any Indian flat breads,Flavoured rice and Hot steamed rice.

Jayanthy Asokan @cook_11930587

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Ingredients

300 gmsBrinjal
1onion(finely chopped)
3tomatoes
15garlic pods
1/2 cuptamarind pulp
2 sprigscurry leaves
15cashew nuts
1/4 cupcoconut pieces
3 tspsesame seeds
2cloves
1 inchcinnamon stick
1cardamom
3 tbspoil
1 tspmustard seeds
1 tspfennel seeds

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Steps

1

In a heavy bottomed kadhai add oil on a medium heat. Add mustard seeds and fennel seeds together and let it splutter.Add finely chopped onion and saute well.
2

When onion turns light brown add Brinjal / Eggplant and saute well until it changes it’s colour.Now add garlic pods and saute well.
3

Add Sambhar powder and Turmeric powder as shown in the picture.Mix gently with a spatula without breaking the Brinjal/ eggplant until it is well combined.
4

Add thick Tamarind water and let it boil for a minute.To it add salt to taste and let it cook for two minutes meanwhile roast and grind the cashew paste.
5

In a pan roast all the above ingredients except coconut. Roast the spices, cashew and sesame seeds on a low medium heat until cashew turns light brown in colour. Let it cool.Grind the roasted ingredients to fine paste with little water. Keep it aside.
6

Now add spice cashew paste and mix until it is well combined to the boiling mixture.Add half cup of water to the gravy mixture and cover with a lid and let it cook for 5 minutes on low medium heat.
7

When it starts to boil, add diced Tomatoes and let it cook until oil separates from gravy and garnish with curry leaves.Brinjal /Eggplant Gravy is ready to serve according to individuals choice. Here I served with rotis.