Bagara baingan recipe
Recipe type: Curries
bagara baingan – a delectable dish made with small aubergines in a medley of coconut, peanuts, sesame seeds, tamarind and indian spices.
- for the curry
- 500 gms small baingans/aubergines
- 1 tsp cumin seeds
- ½ tsp turmeric powder/haldi
- 4 tbsp oil
- for the masala paste
- 2 medium sized onions, chopped
- 2 cloves garlic (optional), chopped
- 1 inch ginger, chopped
- 2 tbsp raw peanuts
- 2 tbsp dessicated coconut
- 2 tbsp white sesame seeds/til
- 1 tsp poppy seeds/khus khus
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 2 inch stick of cinnamon
- 2-3 cloves
- 1 bay leaf
- ½ tsp peppercorns
- ½ tsp caraway seeds/shah jeera
- 1-2 black cardamom
- 1 lemon sized tamarind ball
- 3-4 green chillies, chopped
- 2 tbsp chopped coriander leaves, chopped
- ¼ cup water
- heat a tava and roast the spices shown in the pic below, namely – everything mentioned in the masala paste except for ginger, garlic, green chillies, coriander leaves tamarind and dessicated coconut. remember all the dry stuff has to be roasted….. no wet stuff……
- when the spices become a light brown, add dry coconut to it.
- roast the spices with the coconut. a lovely aroma of the roasted spices and coconut will fill your kitchen.
- brown the spices and the coconut.
- once the spice coconut mixture cools down then add this mixture with the rest of the ingredients ginger, garlic, green chillies, 1 tbsp coriander leaves and tamarind in a grinder.
- and grind to a smooth paste with some water.
- quarter the baingan/aubergines and soak them in salted water for 15-20 minutes.
- drain after 15-20 minutes. in a pan heat 2 tbsp oil and add the baingan/aubergines and 1 tsp salt. saute over low fire for 8-10 minutes.
- this is how the baingans look after 8 minutes. the baingans should become tender.
- in another pan or in the same pan heat the remaining oil. add cumin seeds and let them splutter.
- now add the masala paste and start to fry it.
- continue frying the masala paste.
- this is how the masala paste looks after frying for 15 minutes.
- add the turmeric powder to the paste.
- mix the turmeric powder with the masala paste.
- fry the paste for about 20-25 minutes till the oil starts to float on the surface. and now add the cooked baingans along with 1¼ cups water.
- mix and simmer for 8-10 minutes.
- add more salt if required. remember we already added salt to the baingans while sauting them. garnish bagara baingan with coriander.
- serve bagara baingan hot with rotis, phulkas, parathas, pooris or rice.