PREP TIME: 10 Mins

COOKING TIME: 20 Mins

Ingredients – to roast and grind

Onion – 2

Cumin seeds – 1 teaspoon

Coriander – 1 teaspoon

Fenugreek seeds – ¼ teaspoon

Poppy Seeds – ½ teaspoon

Peanuts – 2 teaspoons

Dry coconut – 5 teaspoons

Ingredients – for gravy

Turmeric powder – ¼ tea spoon

Chilli powder – 1 tea spoon

Salt – to taste

Jaggery – ½ teaspoon

Ginger & garlic paste – 1 teaspoon

Curry leaves – 1 sprig

Tamarind extract – 100 ml

Eggplant – 4

Oil – 3 teaspoons

 

Procedure

STEP 1: Dry roast all the ingredients (separately) given under “Ingredients – to roast & grind” until golden brown. Grind all the ingredients together making a smooth paste.

STEP 2: Take the eggplant and make some slits on the bottom of the eggplant(as shown on the picture above). This helps in faster cooking and also helps in absorbing the masala flavours.

STEP 3: Heat oil in a pan and add the slit eggplant. Cook for 5 minutes on low heat and then cover and cook for 5 more minutes until the eggplant turns slightly brown on the outside.

STEP 4: Now add the curry leaves and the roasted masala paste. Add 1 cup of water and cook for 5 minutes.

STEP 5: In a bowl mix together turmeric powder, chilli powder, jaggery and ginger-garlic paste with some water. Add this mixture to the boiling gravy along with the tamarind extract and required salt.

STEP 6: Cover and cook for 10 minutes and turn off the heat.

TIP: Bagara baingan can be served with roti, naan, biriyani or plain rice.