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Bagara baingan

By: sneha of Abu Dhabi, AE


an imli based baingan

Filed in Side Dishes

Serves 4 people

Other 115 recipes by sneha »

this dish is a traditional hyderabadi one served with biryani.the speciality or flavour depends on the blend of imli and the masalas that have been used.whenever i made this i found it a good combination however for a simple curd rice or a plain pulav.

Ingredients


  • 1/2 kg baby(small) baingans
  • 1 onion
  • 1 ripe tomato
  • 1/2 tsp sesame seeds
  • 3 tsp peanuts
  • 3-4 tsp grated coconut
  • 1/2 tsp jeera
  • 1/2 tsp dhaniya
  • 1 tsp pepper
  • 4-5 cashew nuts
  • 2 tsp red chilli powder
  • 1/2 tsp turmeric
  • 1 1/2 tsp imli pulp
  • curry leaves to season
  • 1/2 tsp mustard

Directions

  1. heat oil in a pan and roast jeera, pepper, dhaniya cashew nuts, peanuts and sesame with the grated coconut.
  2. when u get the aromas of the ingredients fry in the onions and tomatoes too till light brown and cool and grind to a thick paste.
  3. slit the baingan to four retaining the stem.
  4. stuff the masala into the baingans and keep aside.
  5. heat oil in another pan,fry the stuffed baingans adding red chilli powder and turmeric and salt.
  6. fry well till the baingans are soft and stirring continuosly without adding water.if any more ground masala is left u may just pour above the baingans and cook on slow fire by covering.
  7. when the baingans are soft,add the imli paste and cook for few more minutes till the whole masalas have coated well and oil separated.
  8. season now with mustard seeds and curry leaves in another pan and pour over the cooked baingans.

 

Latest Comments

By rabz on 2/7/2010 6:48:00 AM

Hi sneha, I made it after a long time and the bagara baingan was excellent my family loved it. Thanks sneha

By N.ANANTHA PADMANABHAN on 10/1/2009 9:44:00 AM

grated coconut and cashews may not required at all. Without these the dish will be tasty and easy to prepare by all.

 

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