Sunday, November 11, 2007

Baghare Baingan

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Now Baghare Baingan is not my idea of a great Saturday Lunch, but when you have a wife who's idea of going to a restaurant is to have Baghare Baingan and you have a son who is in love with "Brinjals", then it becomes a feast.
Baghar comes to the Indian Culinary Lexicon from the sanskrit term Bagharna and is a cooking operation which involves the shallow frying in a fat of spices and flavourings. This fat of spices is not put in together but one after another like for e.g., Mustard seeds followed by sesame seeds followed by onions and the vegetable/meat/lentil product is added later. Also sometimes this procedure can be performed separately and then added to the finished product, linking it to a kind of tempering.

Brinjals (Eggplant) ,small variety- 500 gms
Garlic Paste - 2 Tblsp
Garlic Cloves, Chopped Fine- 5-6
Ginger Paste - 2 Tblsp
Onion, Finely Chopped- 1
Cumin Seeds - 1 Tsp
Corriander Seeds - 2 Tsp
Sesame Seeds (Til) -2 Tsp
Khus Khus - 2 Tsp
Peanuts - 15
Dessicated Coconut - 1 Cup
Chilli Powder - 2 Tsp
Turmeric Powder - 1 Tsp
Curry Leaves - 5-6
Dry Red Chillies, broken - 2-3
Tamarind Ball - Marble Sized,soaked in a glass of water to extract its pulp
Oil - 5-6 Tblsp
Salt - To Taste

1. Roast Sesame seeds, Peanuts, Khus Khus, Dessicated Coconut, Corriander Seeds, Cumin Seeds, Onion in 2 Tsp oil.
2. Allow to cool and grind to a paste.
3. Add in Ginger-Garlic Paste, Chilli Powder, turmeric powder and salt to this paste. Keep aside.
4. Slit the eggplants from the top, without separating the eggplant into 4 pieces. Check the eggplants from inside for worms or insects.
5. Fill the slit eggplants with the masala paste.
6. Heat oil. Add chopped garlic, broken red chillies and curry leaves. Fry for 2 minutes.
7. Add in the eggplants. Fry for 2 more minutes.
8. Add in the tamarind extract. Cook covered on slow heat till eggplants are tender.
9. Serve Hot.


Siri said...

Yumm-O Love the color of the gravy.. I am sure it must have tasted heavenly..:).. Even I am a huge fan of Brinjal just like ur son.. :))

Kalva said...

Looks delicious. havent had this for so long!

Vani said...

Looks yum! Growing up, I hated brinjal but now, I love it! And any variation of any eggplant recipe goes into my "Must Try" list, as this one is :)

KayKat said...

Love that baingan. This is one of my fave ways to eat it, but I've never cooked it so far - bookmarking so I can fix that :)

Gaurav said...

Thanx a ton let me know how it turns out.

TBC said...

That sounds delicious! I am not a fan of brinjal but this seems like something I would be tempted to eat.

Gaurav said...

Thanks TBC not a big fan of eggplants myself barring the ocassional italian fare, but family interest in gobbling this up leaves me with little choice.
Let me know how you take to it.
BTW, visited your blog and was blown adding it to my blogroll.

Srivalli said... favorite but I don't add tamarind ...we call it nunne vankai in telugu...your addition of tamarind and red chillies sound good...

Saju said...

What yummy looking brinjals. I am surprised your son likes them, almost all the children in my extended family will not touch them, but aquire the taste when they are older.

Seema said...

Bagara baingan is our fav too. I have it in my blog as well. Whenever my husband happens to see these small eggplants he makes it a poit to get them home with a request to make these for him. Enjoy!!!

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