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| Bhagary baigan |
Bhagary baigan:
Ingredients
Eggplant ½ kg small ones
Oil ½ cup
Chili powder 1 ½ tsp
Ginger garlic 1 tsp
Coriander powder 1 tsp
Salt 1 tsp heaped
Cumin powder ½ tsp heaped
Tamarind pulp ½ cup
Onion brown and ground 3 tbsp
Coconut powder 1 tbsp
Coriander seeds 1 tsp heaped
Sesame seeds 1 tsp heaped
Peanuts 1 tbsp
Ingredients for baghar
Fenugreek seeds ¼ tsp
Onion seeds ½ tsp
White cumin whole 1 tsp
Curry leaves 15 to 20
Coriander powder 1 tsp
Salt 1 tsp heaped
Cumin powder ½ tsp heaped
Tamarind pulp ½ cup
Onion brown and ground 3 tbsp
Coconut powder 1 tbsp
Coriander seeds 1 tsp heaped
Sesame seeds 1 tsp heaped
Peanuts 1 tbsp
Ingredients for baghar
Fenugreek seeds ¼ tsp
Onion seeds ½ tsp
White cumin whole 1 tsp
Curry leaves 15 to 20
Method
1. On a griddle roast the desiccated coconut, coriander seeds, sesame seeds and peanut separately.
2. Grind together finely. Heat oil in a pan add the Fenugreek seeds ¼ tsp, Onion seeds ½ tsp, White cumin whole 1 tsp, Curry leaves 15 to 20 then add ginger garlic paste with chili powder, salt, coriander powder and cumin powder
3. Fry mixture well adding little water, add the roasted and ground masala with ground onion. Add the eggplants with ½ cup water, cover and cook till half done
4. Then add tamarind pulp and simmer till the eggplants are tender and a thick gravy is left . Serve with kachi biryani.
1. On a griddle roast the desiccated coconut, coriander seeds, sesame seeds and peanut separately.
2. Grind together finely. Heat oil in a pan add the Fenugreek seeds ¼ tsp, Onion seeds ½ tsp, White cumin whole 1 tsp, Curry leaves 15 to 20 then add ginger garlic paste with chili powder, salt, coriander powder and cumin powder
3. Fry mixture well adding little water, add the roasted and ground masala with ground onion. Add the eggplants with ½ cup water, cover and cook till half done
4. Then add tamarind pulp and simmer till the eggplants are tender and a thick gravy is left . Serve with kachi biryani.
