Bagara Baingan(Egg plant curry)
Ingredients
cinnamon 1 stick
brinjals 8 numbers
coriander powder 1tsp
cumin powder 1tsp
dry coconut poder 2tbsp
cardomom 3
ginger-garlic paste 1/2tsp
green chilli 1
peanuts 1 cup
mustard seeds 1tsp
turmeric powder 1tsp
oil 2tbsp
Onion(big) 1
sesame seeds 3tbsp
tamarind juice 50ml
jaggery a pinch
water 3 cups
Procedure
1.Fry the peanuts with little oil,dry roasting is sufficient. Add sesame seeds and then coconut powder. When all are slightly roasted take it out of flame. Add a little water and then grind it in a food processor(don't put these hot substance directly into mixer.After it is become warm temperature put it in the mixer).Do not make it fine paste but coarsely grained paste.
2. In a pan pour some oil for deep frying. When the oil is hot put the brinjals and fry 75%.
Keep it aside
3.In a pan put some oil and fry the whole garam masala,mustard and cumin seeds. When they start to splatter and onions.Saute the onions when it is slightly brown. Add little salt to onion will enhance the browning process of onion.
4. Add little bit hing(asafoetida)and curry leaf. When the onion is done add 1tsp turmeric powder.
5. Add a little bit of water,add 1tsp cumin powder, 1tbsp coriander powder 1/2tsp chilli powder and roast the masala.
6. Then add the peanut masala. And cook it in medium. Stir it continuously,otherwise it will burn because of peanut.
7. Add the tamarind juice and a little bit of(1tbsp) jaggery,salt. When the oil starts to oases out and all the froth disappears,the gravy is done.So you can add the eggplant and cook as much as thick gravy you want.Then it's done
It is an extremely delicious Hyderabad Vegetable curry.It is mainly used with biriyani,rice,chappathi,nan etc.
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