Bagara Baigan is one of my favorite Curries to eat with Biryani. It is a spicy thick gravy made using peanuts, coconuts, sesame seeds, spices and tamarind pulp to give it a tanginess. It tastes best when served with Biryani.
Ingredients:
1/4 cup Peanuts
1/4 cup Sesame Seeds
1/4 cup Desiccated coconut
4 tbsp Canola/Vegetable Oil
7-8 Small Indian Eggplant/Brinjal
1 cup Onions, sliced
3-4 Green chilies, slit into half
1 tsp Ginger garlic paste
1/4 tsp Turmeric powder
1tbsp Red chilli powder
1/2 tsp Coriander powder
1/2 tsp Cumin powder
1/4 tsp Garam masala powder
Salt to taste
Curry leaves - 1 sprig
4 tbsp Thick Tamarind pulp
3 cups Warm water
1/2 cup Chopped Coriander leaves for garnishing
Method
Heat a small frying pan, dry roast peanuts, sesame seeds and desiccated coconut, all one by one separately for just 2-3 minutes.
Once cool, blend them all into a smooth paste by adding little water and keep it aside.
Wash the eggplants and make perpendicular cuts from the base of each eggplant.
Heat 2 tbsp oil in a wide vessel, add the eggplants, close the lid and shallow fry them for 10-15 minutes until they are tender and well cooked. Remove them in a platter and keep aside.
In the same vessel, add sliced onions and green chilies. Saute until golden brown and add ginger garlic paste. Mix well and let it cook for 1-2 minutes.
Once cool, transfer this onion mixture into a blender and blend it into a smooth paste.
Heat 2 tbsp oil in a wide vessel, add curry leaves and let it splutter.
Now add the Onion paste and let it fry for 1-2 minutes.
Then add the turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder and salt. Mix well and let it fry for 2-3 minutes on low heat.
Add the paste made using peanuts, sesame seeds and coconut. Stir fry for 4-5 minutes until oil starts leaving from the sides.
Now add the tamarind pulp and warm water. Mix well. Let it come to a boil.
Add the fried brinjals and stir well.
Cover the lid and let it cook for 10-15 minutes while stirring frequently, until the oil has all separated and the brinjals are completely cooked in the masala gravy.
Remove from heat, garnish with coriander leaves.
Serve warm with Biryani.
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