Tempered Eggplant Curry / Bagara Baingan

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.

Tempered Eggplant Curry/ Bagara Baingan
Tempered Eggplant Curry/ Bagara Baingan
Tempered Eggplant Curry / Bagara Baingan

Tempered Eggplant Curry / Bagara Baingan

Recipe by Maya Shetty
Course: BRINJAL/EGG PLANT, FOOD, VEGETABLES, VEGETARIAN – DRY PREPARATION, VEGETARIAN DISHES
0.0 from 0 votes
Servings

servings
Prep time

minutes
Cooking time

minutes
Calories

kcal
Total time

minutes

Ingredients

  • To roast/fry:
  • 1 cup Peanuts

  • 4 tbsp Sesame seeds

  • 2 tbsp Oil

  • 1 cup Coconut gratings

  • Other ingredients:
  • 1 big Onions (finely sliced)

  • 2 ” Cinnamon

  • 3 -4 Cardamom

  • 3 -4 Cloves

  • 2 tsp Ginger garlic paste

  • 1/2 tsp Turmeric powder

  • 2 tbsp Chilli powder

  • 1 tbsp Coriander powder

  • 2 tsp Jeera/Cumin seeds

  • 1 -2 cups Water ( prefarably warm)

  • Salt-to taste

  • 1 tsp 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.

Some of the links to my previously published recipes with eggplants are listed below for your interest.

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