I am a self confessed brinjal lover. I am always on the lookout for new ideas. I regularly eat the bharta,the bhaja,the pora(chargrilled),the baked - just about everything. One fine morning I just googled to know of more brinjal recipes and that's how I discovered Baghare Baingan. I am kicking myself for not making it earlier. Its like giving a super royal treatment to the the aubergines and turning them into this delicious dish without much sweat. Typically (and me too) used baby brinjals but one could easily use the big variety, just cut them into thick roundels.
Brinjals - 8-10 the small sized ones
Turmeric powder - a pinch
Salt - to taste
Onion - 1 medium sized - roughly chopped
Garlic - 2 pods - crushed
Ginger - a small piece - crushed
Green chillies - 2-3 - adjust as per taste
Peanuts - a handful
Dessicated coconut - 1 tbsp. You could also use fresh coconut pieces
Poppy seeds - 1 tsp
Coriander seeds - 1 tsp
Cumin seeds - 1 tsp
Tamarind paste - 1 tsp
Vegetable oil - 1 tbsp + 1 tbsp for frying the brinjals
For tempering -
Mustard seeds - 1 tsp
Red chillies - 2-3
Fresh coriander - for garnish
Wash the brinjals. Pat dry and make deep slits in it keeping them joined at the stem. Smear a pinch of turmeric and salt and keep aside.
In a pan , heat 1 tbsp oil and sauté the brinjals. Drain and keep aside for further use.
In the same pan , add the chopped onion , garlic and ginger. Fry till fragrant. Add the chillies, peanuts, coconut,poppy seeds,coriander seeds and cumin seeds and sauté till slightly browned. Season with salt.
Remove from heat and set this mixture aside to cool. Once cooled, grind this mixture into a smooth paste .
In another pan, add a little oil and splutter the mustard seeds and dried red chillies. Next tip in the brinjals and the masala paste. Give it a good stir and add some warm water to adjust the consistency of the gravy.
Give it a gentle simmer and garnish with some fresh coriander.
Enjoy the nutty gravy with soft brinjals along with some steamed rice.
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