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Begun bhaja in peanut gravy

Sep-09-2017
subhadra arya
15 minutes
Prep Time
15 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Begun bhaja in peanut gravy RECIPE

Brinjal bhaja or fritters are very popular in Bengali cuisine. Cooked them in peanut gravy .

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Indian
  • Simmering
  • Side Dishes
  • Healthy

Ingredients Serving: 4

  1. Brinjals 250 grams cut in roundels
  2. Onion 1 medium pureed
  3. Tomato 1 medium pureed
  4. Peanuts 2 tbsp
  5. Dhania powder 1tablespoon
  6. Sugar a pinch
  7. Oil to deep fry brinjals and temper gravy
  8. Jeera 1 teaspoon
  9. Hing 1/4 teaspoon
  10. Bay leaf 1
  11. Cloves 3
  12. Pepper a few
  13. Dalchini a piece
  14. Rye 1/2 teaspoon
  15. Coriander leaves finely chopped 1 tablespoon
  16. Garam masala 1/4 teaspoon
  17. Salt as per taste
  18. Chilli powder as preferred or 1/2 teaspoon
  19. Turmeric powder 1/2 teaspoon
  20. Water
  21. Garlic a few cloves

Instructions

  1. Cut the brinjals in roundels and add a bit of turmeric powder salt and chilli powder and smear them
  2. Heat oil in a pan and deep fry the brinjals.keep aside
  3. Grind the onions along with garlic . Keep aside
  4. Grind tomato and keep aside
  5. Grind the peanuts adding a little water . Keep aside.
  6. Heat oil in a pan. Add jeera and Rye. Let them splutter.
  7. Add bay leaf.
  8. Add the dalchini cloves and pepper.
  9. Cook a bit.
  10. Add the onion and garlic paste. Cook a bit until it leaves oil
  11. Add the tomato paste and cook
  12. Now add all the dry masala except garam masala.
  13. Mix properly and add a few drops of water to avoid burning of masala. Cook until oil separates.
  14. Add the peanuts paste.
  15. Cook until you get a homogeneous mixture
  16. Add water according to your choice . Add sugar. Cook for 5-7 minutes until you get desired consistency of the gravy.
  17. Add the fried brinjals.
  18. Simmer for a few more minutes. Adjust seasoning. Garnish with coriander leaves.
  19. Serve with Rice or rotis or as a side dish.

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