Name: Baghare baingan recipe by Uma Sarkar at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Small brinjal - 8; Salt; White sesame seeds- 2 tbsp; Cumin seeds - 2 tsp; Peanuts - 3 tbsp; Dry coconut - 3 tbsp; Green chillies (slit) - 3; Coriander leaves (chopped) - 1 tbsp; Turmeric powder- 1/2 tsp; Red chilly powder- 1/4 tsp; oil; Mustard seeds - 1 tsp; Kalonji seeds - 1 tsp; Curry leaves - 10; Ginger (chopped) - 1 inch; Garlic (chopped) Cloves- 10; Tamarind paste- 2 tbsp; Water - 1/2 cup; Honey - 1 tsp

ABOUT Baghare baingan RECIPE

A spicy south Indian recipe from the book, "India on my platter" & by saransh goila.

Ingredients Serving: 4

Small brinjal - 8
Salt
White sesame seeds- 2 tbsp
Cumin seeds - 2 tsp
Peanuts - 3 tbsp
Dry coconut - 3 tbsp
Green chillies (slit) - 3
Coriander leaves (chopped) - 1 tbsp
Turmeric powder- 1/2 tsp
Red chilly powder- 1/4 tsp
oil
Mustard seeds - 1 tsp
Kalonji seeds - 1 tsp
Curry leaves - 10
Ginger (chopped) - 1 inch
Garlic (chopped) Cloves- 10
Tamarind paste- 2 tbsp
Water - 1/2 cup
Honey - 1 tsp

Instructions

Take the brinjals and cut them slightly in criss cross manner. Apply salt on these and leave them aside for 10 minutes.
Strain and deep fry them in hot oil. Drain the excess oil.
Roast the cumin seeds, sesame seeds, peanuts and coconut in 1 tsp oil.
Make a paste of the above along with green chillies and little water. Take it out and mix coriander leaves, turmeric powder and chilly powder, salt to it.
Heat 4 tbsp of oil, add mustard seeds, one tsp of the cumin seeds and kalonji. Once they splitter, add curry leaves.
Then add the ginger garlic and atie for a minute.
Then add the roasted masala paste and cook on a medium flame for 5-6 minutes.
Add the tamarind paste, half cup water and honey. Once it starts boiling, add the fried brinjals.
Once the gravy is thick , remove and serve.

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