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BAGARA BAINGAN
Brinjal --- 1/2 kg (500 gms, nearly 6-8 brinjals, specially round violet brinjals)
Onion --- 1 big chopped
Tomato – 1 big chopped
Turmeric powder – 1/2 tea sp
Salt to taste
Oil – 1 tab sp
For paste :---
Grated dry coconut --- 11/2 tab sp
Ground nut – 1 tab sp
Poppy seeds – 1 tea sp
Tamarind – a small piece
Cumin seeds – 1 tea sp
Garlic – 5-6 cloves
Ginger --- 1/2 inch piece
Dry red chilies – 4-5
Sesame seeds --- 1 tea sp
Cinamon – 1/2 inch piece
Cloves – 2
Onion – 1 small cut in to small pieces
Oil --- 1 tea sp
Heat oil in a pan and fry all above ingredients one by one and grind with tamarind and little water in to a smooth paste
Slit the brinjals in to 4 (don't cut them just slit till half and leave the stem)
Heat 1 tab sp oil in a pan add brinjals and fry till the colour changes remove and keep a side.
Add chopped onion to the same oil and fry till light pink colour then add chopped tomato and fry till tomato become soft
Then add turmeric ground masala and salt to tasete mix well and cook till oil comes out
Now add fried brinjal and 1 cup water mix well and cover with a lid and let it cook till gravy becomes thick(it will take 7-10 min)
Serve with baghara annam (plainpulao)
If you don't like the sharp ness of the masala then don't grind cinnamon and clove with masala paste can add them to the gravy whole before onion can also add 3 cardamom also this will give a very nice aroma to the gravy
Brinjal --- 1/2 kg (500 gms, nearly 6-8 brinjals, specially round violet brinjals)
Onion --- 1 big chopped
Tomato – 1 big chopped
Turmeric powder – 1/2 tea sp
Salt to taste
Oil – 1 tab sp
For paste :---
Grated dry coconut --- 11/2 tab sp
Ground nut – 1 tab sp
Poppy seeds – 1 tea sp
Tamarind – a small piece
Cumin seeds – 1 tea sp
Garlic – 5-6 cloves
Ginger --- 1/2 inch piece
Dry red chilies – 4-5
Sesame seeds --- 1 tea sp
Cinamon – 1/2 inch piece
Cloves – 2
Onion – 1 small cut in to small pieces
Oil --- 1 tea sp
Heat oil in a pan and fry all above ingredients one by one and grind with tamarind and little water in to a smooth paste
Slit the brinjals in to 4 (don't cut them just slit till half and leave the stem)
Heat 1 tab sp oil in a pan add brinjals and fry till the colour changes remove and keep a side.
Add chopped onion to the same oil and fry till light pink colour then add chopped tomato and fry till tomato become soft
Then add turmeric ground masala and salt to tasete mix well and cook till oil comes out
Now add fried brinjal and 1 cup water mix well and cover with a lid and let it cook till gravy becomes thick(it will take 7-10 min)
Serve with baghara annam (plainpulao)
If you don't like the sharp ness of the masala then don't grind cinnamon and clove with masala paste can add them to the gravy whole before onion can also add 3 cardamom also this will give a very nice aroma to the gravy
7 comments:
Yum Yum Yum,I love this.Waiting for the plain pulao recipe.
I loves these , they look soo tasty Rekha
i love baingan made this way..spicy mouth watering..
Superb picture. Dish is ver tempting, great one! good work! Love ur blog. Also visit my site on South indian, Tamil nadu recipies. Give your comments and suggestions.
mouth watering!!!!!!want to taste....
wow... parkavey supera irukke.. next time india pogum pothu anga vanthuttu unga kaiyala sappittu than poga poren...
@ srikars kitchen wow thanks and you are most welcome priya
Thanks to every one for all your lovely comments
@Sanghi welcome to bolgworld will come to your place soon
sweatha will post the plain pulao soon.
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