• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Bagare baingan

9-10 medium size brinjals (baingan)
1/2 cup sesame seeds
1/4 cup peanuts
5-6 green chillies
2 tbsp ginger and garlic paste
15 curry leaves
1/4 cup tamarind pulp quarter cup or according to taste
1 tsp turmeric powder/haldi
1 tsp red chilli powder
Salt
1&1/2 tbsp coriander/dhaniya powder
1 tsp garam masala
Oil or ghee
A handful of corander leaves chopped for garnishing
2 onions, medium size chopped
2 tomatoes, big (optional)
Directions
In a large pan on a high heat add the ghee or oil. Keeping a handful of oinions back, add the remaining onions giving it a stir
When onions are translucent add sesame seeds, peanuts, green chillies, few curry leaves and stir.
Lower the heat and sauté for 5 minutes.
Remove and allow to cool.
Put the mixture in a blender adding 1/4 cup of water also. Blend until you have a smooth paste. Place to one side.
Now take the brinjals (washed and wiped dry) and make slits in the middle, lengthwise.
Do not cut till the end.
Leave the lower part of the brinjals.
Put them in water to prevent them from turning dark.
Heat oil in the same pan on a low heat; add brinjals and 1/2 tsp salt, sauté until brinjals are light brown.
When done remove and keep aside.
Now in the same pan, add oil about 1/4 cup and add onions. Cook until soft and light brown, add ginger garlic paste, tomatoes, haldi, red chilli powder, dhaniya powder, garam masala and stir well.
Once the oil has separated add ground paste and mix well.
Cook covered on a low heat, stirring every so often as to avoid sticking to the bottom.
When the oil separates, add tamarind pulp, brinjals, and salt stirring well.
Add half of the tamarind pulp at first.
When oil separates, add curry leaves
Cook until the oil floats on the top.