Ingredients
- 10 Small eggplants (baingan)
- 1 Big Onion
- 1 Tbsp Ginger-Garlic paste
- 1 Tbsp Hot Red Chili powder
- 3 Tbsp of groundnuts- dry roasted, pealed and powdered
- 3 Tbsp of grated coconut
- 1/2 tbsp Tamarind paste
For masala: - 1 Tbsp of sesame seeds
- 3 Tbsp of Groundnuts- pealed
- 1 Tbsp of Coriander Seeds
- 1 tbsp Jeera Seeds
- 2 Cloves
- 1/2 in Cinnamon Stick
How to make Bagara Baingan
– Dry roast all the masala ingredients and powder it with along with groundnuts and coconut and tamarind and keep it aside.
– Fry onion until transparent and make a paste of it.
– Slit the baby eggplants till midway add in salt and fry them in oil and keep them aside.
– With little oil season mustard seeds , jeera seeds, curry leaves until mustard start sputtering
– To this add ginger garlic paste and fry for some time
– Add in the eggplants, the masala paste , red chili powder, salt and about 1.5 Cups of water and heat it under high flame for about 5 mins and simmer it for another 10 min until the gravy thickens .
– Serve hot with chapathi’s or white rice.
