Thursday, 23 June 2011

Baghare Baigan

Ingredients  -
Baigan (Brinjals) small - 10-12
Onions Chopped - 3 large
Jaggery grated -2 tbsp
Tamarind pulp -2tbsp
Coconut grated - 1 small
Cumin powder - 2 tsp
Coriander powder - 2 tsp
Turmeric powder -1/2 tsp
Red chilli powder - 1/2 tsp
Garam masala powder -1/2 tsp
Oil  - for frying + 4 tbsp
Rai (mustard seed) - 2 tsp
Fenugreek seeds -1 tsp
Cumin seed - 1 tsp

Method -

1. Wash the brinjals and wipe them dry. Make a cut in 
    the middle, taking care that it should not split into two. 
    Deep fry them and keep them aside.
2. Heat 4 tbsp oil in a deep frying pan and put the cumin                             seeds, mustard, fenugreek and when it has spluttered 
     then put the onions in it and fry it until light brown .
3. Put the cumin powder, coriander, garam masala, turmeric
    and chilli powder and stir it for a while. 
4. Sieve the tamarind pulp, add it in the pan, stir it again 
    for 5 minutes, add the grated jaggery, salt and grated 
    coconut into it and mix it nicely. Now add the brinjals
    one at a time, carefully opening it vertically and  putting
    the masala inside it. 
 5. When all the brinjals are mixed into the masala, cover it 
     and fry it little more on a low heat until the brinjals are 
     done nicely.
Note- The sweet and sour taste of the brinjals are superb!! It goes very well with parathaas or roomali rotis.

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