How to make authentic bagara baigan?!
Bagara Baingan
Ingredients
Sesame Seeds (Til) - 2 Tablespoon (fry them and grind them into powder)
Peanuts - 1 Handful (fry them and grind them into powder)
Cumin seeds (Jilkar) - 1 Teaspoon (fry them and grind them into powder, Add this at last)
Methi seeds - 1 pinch (powder)
Baingan (Brinjal) - 4 - 5
Onion - 1 Big
Tamarind - small lemon size. (Soaked in little water)
Mint (Pudhina) - Few leaves (Handful)
Green Chillies - 4 - 5 (depending on your taste)
Ginger Garlic Paste - 1 teaspoon
Method:
1. Fry separately Sesame seeds, Peanuts, Cumin seeds and Methi seeds and grind them separately into powder.
2. Now cut onion into small pieces and green chillies into two half's.
3. Take a pan, pour 3 teaspoons of oil and put green chillies after 3 seconds put onions fry them well till it changes it colour to Golden brown. Now put Mint and fry for few seconds and turn off the stove.
4. After it cools put them (3) in Grinder, add ginger garlic paste, little turmeric powder (haldhi), red chilly powder, salt, Curry powder 1/2 teaspoon and grind them into thick paste. If required add little water. Remove it and keep it a side.
5. Make 4 slits vertically for each Baingan (do not cut it completely)
6. Keep them in microwave for 3 to 4 minutes and Remove them.
7. Take a pan pour 2 tablespoon of oil and put Baingan and fry them for few minutes.
8. Then add the Grinded material (4) and mix well, see that baingan does not break.
9. When it is well cooked add Tamarind water (little bit concentrated), mix them and let it be cooked for 6-7 minutes.
10. Now add Cumin powder and Methi powder and turn off the stove and Garnish with Cilantro leaves.
Recipe 2:
Ingredients: of bagara baigan:
1/2" piece of ginger root
2 Minced green chilies
1/4 cup Shredded unsweetened coconut
1/2 tsp Garam masala
4 tbsp Ghee
1 tsp Black mustard seeds
1/2 tbsp Whole cumin seeds
1/8 tsp Asafetida
6 md Potatoes, boiled & cubed
1 tsp Turmeric
1 tbsp Coriander
1 sm Eggplant in 1" cubes
1 tsp Salt
3 tbsp Fresh coriander, chopped
1 tbsp Lemon juice
Preparation of aloo baingan:
* Combine ginger, green chilies & coconut in blender with 1/3 cup of water till smooth. Add garam masala & pulse for a few seconds. Set aside.
* Heat ghee. Whe hot, add mustard & cumin seeds & fry for a few seconds. Stir in the asafetida & almost immediately put in the potatoes. Stir fry for 5 minutes Then pour in the mixture from the blender. Add the turmeric, coriander, eggplant, salt & half the fresh coriander. Mix very gently so as not to break the vegetables.
* Reduce heat & fry very gently until the liquid has evaporated. In the aloo baigan mix lemon juice & remaining coriander greens & serve.
Recipe 3 :
Ingredients:
1. Brinjals (small variety) - 1 lbs,
2. Tamarind (walnut-sized) - soaked in 1 cup water (extract pulp),
3. Garlic - 6 flakes garlic (chopped)
4. Ginger - 1"piece, onion (chopped fine)- 1,
5. Jeera & Methi seeds - 1 tsp,
6. Dhania - 2 tsp,
7. Til- 2 tsp,
8. Peanuts - 12,
9. Dry khopra - 2" piece (finely grinded),
10. Chilli powder - 2 tsp,
11. Haldi - ? tsp,
12. Oil - 4-5 tbsp,
13. Few curry leaves,
14. Red chillies (broken) - 2,
15. Salt to taste.
16. Bay leaves 2
Method:
1.Roast the following in a few drops of oil and grind to a paste: til, peanuts, dry coconut, dhania, jeera, methi and chopped onion.
2.Grind the following: ginger, garlic, chilli powder and haldi. Mix both the pastes and add salt to taste. Set aside.
3.Slit brinjals in four keeping the stem intact, put them in salted water.
4.Deep fry the brinjals in oil till they are half cooked and cool them.
5.Stuff the brinjals with masala paste. Heat oil and add mustard seeds, broken red chillies, bay leaves and curry leaves. Fry a little before putting in the stuffed brinjals and tamarind water. Cook covered on slow heat till tender.
6.Can be served with bagara rice, jeera rice, roti, puri...
Hope u like it
Enjoyyyyyyyyy
Answers: Recipe 1:
Bagara Baingan
Ingredients
Sesame Seeds (Til) - 2 Tablespoon (fry them and grind them into powder)
Peanuts - 1 Handful (fry them and grind them into powder)
Cumin seeds (Jilkar) - 1 Teaspoon (fry them and grind them into powder, Add this at last)
Methi seeds - 1 pinch (powder)
Baingan (Brinjal) - 4 - 5
Onion - 1 Big
Tamarind - small lemon size. (Soaked in little water)
Mint (Pudhina) - Few leaves (Handful)
Green Chillies - 4 - 5 (depending on your taste)
Ginger Garlic Paste - 1 teaspoon
Method:
1. Fry separately Sesame seeds, Peanuts, Cumin seeds and Methi seeds and grind them separately into powder.
2. Now cut onion into small pieces and green chillies into two half's.
3. Take a pan, pour 3 teaspoons of oil and put green chillies after 3 seconds put onions fry them well till it changes it colour to Golden brown. Now put Mint and fry for few seconds and turn off the stove.
4. After it cools put them (3) in Grinder, add ginger garlic paste, little turmeric powder (haldhi), red chilly powder, salt, Curry powder 1/2 teaspoon and grind them into thick paste. If required add little water. Remove it and keep it a side.
5. Make 4 slits vertically for each Baingan (do not cut it completely)
6. Keep them in microwave for 3 to 4 minutes and Remove them.
7. Take a pan pour 2 tablespoon of oil and put Baingan and fry them for few minutes.
8. Then add the Grinded material (4) and mix well, see that baingan does not break.
9. When it is well cooked add Tamarind water (little bit concentrated), mix them and let it be cooked for 6-7 minutes.
10. Now add Cumin powder and Methi powder and turn off the stove and Garnish with Cilantro leaves.
Recipe 2:
Ingredients: of bagara baigan:
1/2" piece of ginger root
2 Minced green chilies
1/4 cup Shredded unsweetened coconut
1/2 tsp Garam masala
4 tbsp Ghee
1 tsp Black mustard seeds
1/2 tbsp Whole cumin seeds
1/8 tsp Asafetida
6 md Potatoes, boiled & cubed
1 tsp Turmeric
1 tbsp Coriander
1 sm Eggplant in 1" cubes
1 tsp Salt
3 tbsp Fresh coriander, chopped
1 tbsp Lemon juice
Preparation of aloo baingan:
* Combine ginger, green chilies & coconut in blender with 1/3 cup of water till smooth. Add garam masala & pulse for a few seconds. Set aside.
* Heat ghee. Whe hot, add mustard & cumin seeds & fry for a few seconds. Stir in the asafetida & almost immediately put in the potatoes. Stir fry for 5 minutes Then pour in the mixture from the blender. Add the turmeric, coriander, eggplant, salt & half the fresh coriander. Mix very gently so as not to break the vegetables.
* Reduce heat & fry very gently until the liquid has evaporated. In the aloo baigan mix lemon juice & remaining coriander greens & serve.
Recipe 3 :
Ingredients:
1. Brinjals (small variety) - 1 lbs,
2. Tamarind (walnut-sized) - soaked in 1 cup water (extract pulp),
3. Garlic - 6 flakes garlic (chopped)
4. Ginger - 1"piece, onion (chopped fine)- 1,
5. Jeera & Methi seeds - 1 tsp,
6. Dhania - 2 tsp,
7. Til- 2 tsp,
8. Peanuts - 12,
9. Dry khopra - 2" piece (finely grinded),
10. Chilli powder - 2 tsp,
11. Haldi - ? tsp,
12. Oil - 4-5 tbsp,
13. Few curry leaves,
14. Red chillies (broken) - 2,
15. Salt to taste.
16. Bay leaves 2
Method:
1.Roast the following in a few drops of oil and grind to a paste: til, peanuts, dry coconut, dhania, jeera, methi and chopped onion.
2.Grind the following: ginger, garlic, chilli powder and haldi. Mix both the pastes and add salt to taste. Set aside.
3.Slit brinjals in four keeping the stem intact, put them in salted water.
4.Deep fry the brinjals in oil till they are half cooked and cool them.
5.Stuff the brinjals with masala paste. Heat oil and add mustard seeds, broken red chillies, bay leaves and curry leaves. Fry a little before putting in the stuffed brinjals and tamarind water. Cook covered on slow heat till tender.
6.Can be served with bagara rice, jeera rice, roti, puri...
Hope u like it
Enjoyyyyyyyyy
/2" piece of ginger root
2 Minced green chilies
1/4 cup Shredded unsweetened coconut
1/2 tsp Garam masala
4 tbsp Ghee
1 tsp Black mustard seeds
1/2 tbsp Whole cumin seeds
1/8 tsp Asafetida
6 md Potatoes, boiled & cubed
1 tsp Turmeric
1 tbsp Coriander
1 sm Eggplant in 1" cubes
1 tsp Salt
3 tbsp Fresh coriander, chopped
1 tbsp Lemon juice
Preparation of aloo baingan:
Combine ginger, green chilies & coconut in blender with 1/3 cup of water till smooth. Add garam masala & pulse for a few seconds. Set aside.
Heat ghee. Whe hot, add mustard & cumin seeds & fry for a few seconds. Stir in the asafetida & almost immediately put in the potatoes. Stir fry for 5 minutes Then pour in the mixture from the blender. Add the turmeric, coriander, eggplant, salt & half the fresh coriander. Mix very gently so as not to break the vegetables.
Reduce heat & fry very gently until the liquid has evaporated. In the aloo baigan mix lemon juice & remaining coriander greens & serve.