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Bagare Brinjal Recipe

Bagare Brinjal is a popular Indian Curries
Author :
 
On :
Tuesday, 20 June, 2017
Category :
Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Servings :
Serves 2
RATINGs :
Rated 3 based on 100 votes
3

Ingredients

  • 10 Baingan (aubergines)
  • 2 medium size Onions
  • 1 tbsp - oil for frying the masala
  • 1.5 piece - Ginger
  • 9 to 10 Cloves - Garlic
  • 2 tsp - Poppy Seeds
  • 3 tbsp - Peanuts
  • 2 tsp - Cumin seeds
  • 1 tbsp - Coriander seeds
  • 1 big piece Coconut (grated)
  • 1/4 tsp - Turmeric powder
  • 1.5 to 2 tsp - Red Chilli powder
  • 3 tbsp - oil for tempering
  • 8 to 10 Curry leaves
  • 1.5 tbsp - Tamarind pulp
  • oil for deep frying
  • salt to taste
  • How to Make Bagare Brinjal:

    1. Wash the baigans well. Dry them with a clean napkin.
    2. Slit them length wise very carefully into 4.
    3. See to it that they are still held together at the stalk.
    4. Deep fry the baigans very carefully in hot oil, so that they do not break.
    5. Turn just once. Fry for a few minutes till they are little tender. Remove in a plate.
    6. Place the onions directly on the gas, but on a low flame.
    7. Turn them regularly to completely char the skin.
    8. When done remove from the fire.
    9. Cool for a while and peel the skin.
    10. Chop the onions. Heat 1 tbsp of oil in a frying pan, add to it onions, ginger, garlic, poppy seeds, peanuts, one tsp cumin seeds, coriander seeds and grated coconut.
    11. Fry for a few minutes on a low flame till aromatic.
    12. Cool and grind this mixture with a little water on a grinding stone (preferably) or in a mixer to get a smooth paste.
    13. Add turmeric powder, red chilli powder and salt. Mix well.
    14. Stuff a little of this mixture in each baigan and keep aside.
    15. Heat oil in a kadhai, add cumin seeds, when they splutter add curry leaves. Saut1.5 for a second.
    16. Place the stuffed baigans in the oil.
    17. If any mixture is left, spread it on the top of the baigans.
    18. Evenly pour tamarind pulp on the baigans and let them cook on a low flame till the oil separates.
    19. Serve with hot puris.




     

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