Friday, August 26, 2011

Baghare Baingan / Eggplant Masala



Ingredients:
500 gms small sized eggplants
Walnut sized tamarind, soaked in 1 cup water (extract pulp)
1 tbsp ginger garlic paste
1 onion sliced
1 tsp zeera/cumin seeds
2 tsp dhania/coriander seeds
2 tsp sesame seeds
2 tsp poppy seeds
12 peanuts
2 tsp coconut powder
2 tsp chilli powder
Half tsp turmeric powder
4-5 tbso oil
A few curry leaves
2 broken whole red chillies
Salt to taste

Method:
Roast the following in a few drops of oil and grind to a paste: sesame, poppy seeds, peanuts, coconut, cumin and coriander seed, onions. Add the ginger garlic, chilli powder and turmeric to the paste. Blend well and keep aside.
Slit the eggplants in 4 keeping the stem intact. Stuff the eggplants with the masala paste. Heat oil and fry the curry leaves along with a tsp of cumin seeds. After 2 minutes add the stuffed eggplants and fry for another 2 minutes. Now add the rest of the prepared paste, salt and tamarind juice. Cook covered on low heat until the eggplants are tender!

Serve with Biryani :)


5 comments:

  1. one of our favourite ways to have eggplant I don't use peanuts in it. this looks delicious
    salaams Akheela

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  2. Nice way to have eggplants. Good one..

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  3. Just mouthwatering...looks so easy to prepare and delicious!

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  4. My favourite Hyderabadi classic.

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