Tuesday, March 17, 2009

Bagara Baingan

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I always remember the complements i got from my brother when i prepare this dish.We visted my brother n bhabhi during chirstmas last year and we had spent almost 3 weeks together.We had a great time shopping,eating,exploring singapore.Everytime i cook at my home i always get some complements from my family,but to impress my brother is a big deal for me.But i was so happy to see my brother's response just for a change when i prepared this for him.He liked it a lot and told me with a big smile on his face " why don't you start a restaurant??".uuuumph..thats a great complement right??
Now coming to the recipe,everyone has their own version with slight variations.i have tried so many versions and finally settled on this one because of its amazing taste.I always prepare this with jolaga rotti(jowar rotti) as these make a GALA combination.sometimes i prefer this with the BILAVALIGE(rice flour rotti) or normal wheat flour roti.This will be defintely a hit in the parties.

10-12 small Black Brinjals(slit with a cross)
2 onions sliced
1 tbsp Ginger-Garlic paste
1/2 tsp jeera
a pinch of turmeric
2-3 tbsp tamarind pulp(extracted using hot water)
a pinch of sugar
1 tbsp powdered jaggery(optional)
1 tbsp chopped fresh corriander

To grind:
1/4 cup groundnuts(roasted and peeled)
2 tsp sesame seeds(white)
2 tbsp grated dry coconut(you can use fresh coconut as well)
1 tsp fried gram(this is optional)
7-8 red chillies(or red chilli powder)
1 tbsp corriander seeds
1/2 tsp jeera
3-4 cloves
1" cinnamon
1-2 green cardamom(elaichi)

Heat oil,fry half the portion of sliced onions(add a pinch of sugar while frying),add ginger-garlic paste to it and fry for a minute and cool the mixture.
Dry roast all the spices separately until light brown in colour and grind it to a fine powder,add the fried onion mixture,jaggery,tamarind pulp and grind it again to a smooth mixture.
Heat oil in a wide bottomed pan and add the slit baingan and fry for 2 minutes,cover it with a plate and pour water over it and cook for 12-15 minutes until the baingan is completely soft,remove the baingan and keep it aside.In the same pan add oil,crackle jeera,then add the remaining onions and fry until pink,add the ground mixture,turmeric,salt and fry until the mixture leaves the oil,add 1 cup of water(according to the required consisteny) and add fried baingan and mix.Cover it and cook for 7-8 mins until thick.
Garnish with chopped corriander.

Serve hot with Jolaga rotti(jowar rotti)/ plain akki rotti(rice flour roti)/ Roti/Chapathy and enjoy.


Ashwini said...

Love brinjals...Looks so yummy and perfect

Namratha said...

Ahh, that is always a compliment you can't deny :) I like that you use both Sesame seeds and groundnuts in the filling, the flavours must be outrageously good!

Prathibha said...

Yeah Ashwini,Brinjal is infact called the King of vegetables for its fabulous taste.

Namrata,ofcourse complements are always welcome.i like the taste of til and ground nuts and together its a great combination.

Anonymous said...

Dear Prathibha
I love your recipes. your presentation tells me how much you love cooking & love all of us .Great !! I wonder how I had not come across your site so long .Your tips on making crispy dhosas ,i have to try out ! thanks a lot ,dear !!I love your masala idli idea. Bye. take care. continue your good work .
loving hugs,
great fan of yours.

Sumitra said...

Dear Prathiba,

Please can you tell me if i need to dry roast the coconut too?


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