Tempered Eggplant Curry / Bagara Baingan

Written by Maya Shetty in BRINJAL/EGG PLANT, FOOD, VEGETABLES, VEGETARIAN - DRY PREPARATION, VEGETARIAN DISHES

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Bagara Bhaingan/Tempered Eggplant ( Brinjal) Curry

“Bagara” means tempering oil with spices,”Bhaingan” is eggplants/brinjal.This is a recipe from the land of the Nizams,which is a favorite of mine.Brinjal/eggplant is called the King of vegetables & sure enough this particular recipe would be a winner, be it with biryani ,ghee rice or rotis.

Table of Contents

Tempered Eggplant Curry / Bagara Baingan

Recipe by Maya Shetty

Course: BRINJAL/EGG PLANT, FOOD, VEGETABLES, VEGETARIAN – DRY PREPARATION, VEGETARIAN DISHES

0 from 0 votes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

kcal

Total time

minutes

Ingredients

To roast/fry:
1 cup 1 Peanuts
4 tbsp 4 Sesame seeds
2 tbsp 2 Oil
1 cup 1 Coconut gratings
Other ingredients:
1 1 big Onions (finely sliced)
2 2 ” Cinnamon
3 3 -4 Cardamom
3 3 -4 Cloves
2 tsp 2 Ginger garlic paste
1/2 tsp 1/2 Turmeric powder
2 tbsp 2 Chilli powder
1 tbsp 1 Coriander powder
2 tsp 2 Jeera/Cumin seeds
1 1 -2 cups Water ( prefarably warm)
Salt-to taste
1 tsp 1 Tamarind paste

Directions

Heat oil in a kadai,to this add peanuts/groundnuts & roast them till they turn light brown, next add the sesame seeds & then the coconut….fry all of them till they turn light brown.Then adding a little water, blend them into a coarse mix & keep aside.
With the same oil in the kadai,add the cinnamon, clove,cardamom & saute a little.To this add the finely sliced onions & saute till they turn light brown.Add the ginger garlic paste & saute till the raw smell disappears.Remove & keep aside.
In the same kadai with the oil,saute the brinjal/eggplant till it becomes a little soft & remove & keep aside.
Now to the onion mixture(2) add the blended paste and mix them together in the same kadai with low flame,making sure the peanut paste does not stick to the bottom.
Add the sauted brinjal to the above mix with a cup or two of warm water which is mixed with the tamarind paste along with salt added for taste & allow it to cook.
Cover the kadai with a lid & let cook for 10-15 minutes stirring occasionally.
When the curry starts to thicken & the eggplant absorbs the masla its time to swtch off.
Garnish with coriander leaves & serve hot with Biryani, ghee rice or rotis.