Bagara Baigan Type # 2

Bagara Baigan Type # 2

As you might have reviewed my earlier post of Bagara Baigan, it is known to be one of the most delightful dish in the City of Nizams-Hyderabad. In my quest to learn the exact composition of cooking bagara baigan, I came across many recipes. I know around four to five different recipes of bagara baigan and all of them have a very unique and different taste. This one is among those recipes. I shall post the remaining varieties very soon.


Ingredients:

• 8 small purple brinjals(baigan)
• lemon size tamarind
• 2 onions, ground to a fine paste
• 1 tomato
• 1/4 cup oil
• 8-10 pudina/mint leaves
• 3-4 slit green chillies
• 1 table spoon finely chopped coriander leaves
• 3 cloves
• 1 inch cinnamon stick
• 1 tea spoon shahi jeera/ black cumin seeds
• 2 tea spoon ginger garlic paste
• 1 tea spoon coriander powder
• 1 tea spoon cumin powder
• salt to taste

For preparing paste

• 2 table spoon dry roasted sesame seeds (til)
• 2 table spoon dry roasted peanuts
• 1/4 tea spoon jeera
• 1/4 tea spoon mustard seeds
• 1 tea spoon chilly powder
• 1/4 tea spoon haldi

Method:

Wash and slit Brinjals from both the sides without cutting the brinjal completely with the stem intact and soak in water.

Soak tamarind in 1 cup warm water and keep aside.

Grind mint leaves along with the tomatoes into fine paste and keep aside.

Grind all the ingredients of the paste together with a bit of water (so as to have a fine paste).

Heat oil in a kadai and fry the brinjals till they are half cooked, remove and keep them aside.

In the same oil add shahi jeera, cinnamon stick and cloves fry till they change colour. Now add the onion paste and slit green chillies, fry till it changes colour and the raw smell goes off.

Now add tomato paste and fry for 2-3 minutes, add the sesame seeds and peanuts paste and fry till oil comes out.

Add tamarind water, coriander powder, cumin powder and salt.

After one boil add the brinjals and water if required. Cover and  cook for another 5-8 minutes or till oil comes out and till it gets thick gravy like consistency.

Serve hot with rotis or rice.