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Bagara Baingan Recipe

Bagara Baingan is a recipe for brinjal cooked in a coconut and spice sauce. It serves 2 people and involves frying brinjals until soft, then making a paste of sesame seeds, peanuts, and coconut to fry with onions, ginger, garlic and spices. Tamarind water is added along with the brinjals and cooked for 5-10 minutes before garnishing with coriander leaves.

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sunita das
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256 views1 page

Bagara Baingan Recipe

Bagara Baingan is a recipe for brinjal cooked in a coconut and spice sauce. It serves 2 people and involves frying brinjals until soft, then making a paste of sesame seeds, peanuts, and coconut to fry with onions, ginger, garlic and spices. Tamarind water is added along with the brinjals and cooked for 5-10 minutes before garnishing with coriander leaves.

Uploaded by

sunita das
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Bagara Baingan Recipe

Serves: 2 INGREDIENTS: 6 purple baby brinjals 2 tbsp white sesame seeds 2 tbsp peanuts 2 tbsp grated coconut 1 onion, chopped fine 1" piece of ginger 2 garlic pods (or 2 tsp ginger garlic paste) 1/4 tsp turmeric powder 1 tsp jeera/cumin seeds 1 tbsp coriander powder/malli podi 1 tsp red chilli powder (or to taste) A small lemon sized ball of tamarind 1 tbsp oil Salt Fresh coriander leaves for garnish INSTRUCTIONS: 1. Dry roast the peanuts and sesame seeds separately until golden brown. Set aside to cool. Then, grind together with the coconut and little water to form a smooth paste. 2. Extract the tamarind paste in 1 cup warm water. Grind the ginger and garlic together if using fresh gg paste. 3. Fry the brinjals in oil until soft but still holds shape. Drain and set aside. In the same oil, fry the onions and ginger garlic paste until golden. Then add the ground paste and fry for a minute. 4. To this, add turmeric powder, chilli powder, jeera, coriander powder and salt. Mix well and fry for another minute. 5. Add the tamarind water, mix, then add the brinjals and cook closed for 5-10 mins. Garnish with fresh coriander leaves before serving.

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