Baghara Baigan – Hyderabadi-style eggplant in a spicy gravy
mitholimdo.wordpress.com
mitholimdo.wordpress.com
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Ingredients

  • 6-8 small
  • 1/2 cup peanuts
  • 1 table spoon sesame seeds
  • 1/2 to 1 table spoon shredded coconut
  • 2 dried red
  • 1 tea spoon coriander seeds
  • 1/2 tea spoon cumin seeds
  • 1 medium size onion
  • 1 table spoon tamarind juice (use fresh tamarind)
  • 1/2 tea spoon jaggery
  • 1 tea spoon Ginger
  • 2 tea spoon red chili powder
  • 3/4 tea spoon salt
  • 1/2 cup of water
  • 3 minutes or so, until just about cooked
  • 3. In a pan, take 1 table spoon of oil and fry peanuts for about 5 minutes on medium
  • 6. In the same pan, fry onion for about
  • 8. Add the onion and grind until the mixture is well blended and slightly coarse
  • 9. In a pan, take
  • red
  • 10. Add red chili powder, turmeric, and mix well
  • 12. Add the eggplant, About
  • 1 cup of water
  • 15 minutes The gravy when done, should not be too watery so add water accordingly

Instructions

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