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
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.