Baghare Baigan

Small aubergines cooked in spices in a curry

Preparation Time: 30 minutes
Cooking Time: 20-25 minutes
Serves: 4
 
Recipe Ingredients:
15-20 Brinjals (small size)
1 tsp Mustard seeds
½ tsp Onion seeds
1 small cup Tamarind pulp (i.e. soaked in water)
15 Curry leaves
3-4 Dry red chilies
3- 4 leaves Bay leaves
1 (medium bunch) Fresh coriander
1 big tbsp Ginger garlic paste
Salt to taste
½ tsp. Red chili powder
¾ tsp. Turmeric powder
1 tbsp Coriander powder
1 tbsp Jeera powder
1 tsp. Garam masala powder
1 cup (if desired) Water
1½ cup Oil
Masala For Gravy (to be ground to smooth paste.)
1 tbsp Jeera
¾ cup Till
¼ cup Poppy seeds
1 cup pea nuts
1 cup Fresh coconut (Cut small pieces)
2 tbsp Coriander seeds
¼ small spoon Fenugreek seeds
2 tbsp Oil


Recipe Method:
Heat oil in a pan and fry the Masala for gravy for 2 to 3 minutes on medium flame, cool it and grind it to smooth wet paste (adding little water occasionally for smoothness) and keep a side. Soak the tamarind in cold or warm water for ¼ hour or more.
Heat oil for deep-frying the brinjals in a pan. Wash the brinjals and slightly split them into 4 parts (do not cut full, just split it and let the brinjals be whole). Squeeze out the excess water from the brinjals and deep fry them, all at a time or few at a time depending upon pan size till they are tender. See that they are not very tender but evenly cooked. Dish them out in another vessel.
Heat oil in a fat bottom vessel, add mustard seeds, onion seeds, curry leaves, bay leaves, red chilies and sauté for some time, add ginger garlic paste and sauté for few seconds. Add the ground paste and sauté for 2 minutes and when the masala is fully wrapped in oil, add salt to taste, chili powder, turmeric powder, cumin powder, coriander powder and garam masala powder and cook for 6 to 8 minutes on medium flame, stirring occasionally in between, add one cup of water, in case if you desired to make the gravy little thin then add 1 more cup of water and accordingly add salt, and cook for 2 minutes or till oil separates.
Add the brinjals and stir it lightly so that the brinjals are well soaked in the masala cook for 1 to 2 minutes, see that the brinjals do not break and add tamarind pulp and stir and cook for another 2 minutes on low flame. Garnish with chopped coriander.

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Author of the Recipe: reetika varshney

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Life always gives big opportunities in the form of small hints. The big move in Pankaj Bhadouria’s life came with a small step when she decided to leave her successful teaching career spanning over 16 years and enter India's 1st televised cookery reality show - MasterChef India on the leading GEC - Star Plus. And as they say, fortune favours the brave, Pankaj went on to become a worthy winner and with it India's first ever MasterChef. The comfort of the classroom gave way to the adulations, accolades and a host of achievements. Pankaj hosted her first cookery show - "Chef Pankaj ka Zayka" on Star Plus during Sep-Oct 2011 where she showcased her passion for cooking. The success of this daily show added another flavor to her sweet success.

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