Bagara Baingan


Bagara Baingan is this amazing dish that will turn you into an Brinjal lover.This is a very famous Andhra dish usually served on special occasions.

Purple baby Brinjal – 6 no
White sesame seeds   2 tbsp
Peanuts 3tbsp
Grated coconut ¼ cups
Grated ginger – 1 tbsp
Tamarind – a small lemon size
Coriander powder 1 tbsp
Jeera/cumin seeds1 tsp
Turmeric powder1/4 tsp
Fennel powder – a pinch
Red chili powder 1 tsp
Oil – 1 tbsp
Salt to taste
Fresh coriander leaves for garnish
  • Extract the tamarind in 1 cup warm water. Keep aside.
  • Dry roasts the peanuts and sesame seeds separately until golden brown. Set aside to cool.
  • Then, grind together with the coconut and little water to form a smooth paste.
  • Fry the Brinjal in oil until soft but still holds shape. Drain and set aside.
  • In the same oil, fry grated ginger a minute. Lower the stove heat.
  • To this, add turmeric powder, chili powder (if you want more spicy you can add more chili powder), Jeera, coriander powder and fennel powder. Mix well and fry for another minute.
  • Then add the grounded peanut paste and fry for 3 to 4 minutes.
  • Add the tamarind water, mix well. Boil for two minute.
  • Then add the Brinjal and salt cook closed for 10 minutes in low heat.
  • Slowly oil will ooze out in the gravy.  Now the Bagara Baigan is ready.
  • Garnish with fresh coriander leaves before serving.

Source: Sadhanas kitchen


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