Bagara baingan is one of the classic dish that is usually served as an accompaniment for any Indian flat bread or pulao.It has a rich and creamy gravy made of peanut,sesame and coconut paste.Bagara baingan can also be made as a semi dry curry.I often make ennai kathrikai kuzhambhu which is quite similar to this but mostly for lunch with plain hot rice.So this time I wanted to make bagara baingan and ended up having a scrumptious dinner of hot phulkhas with bagara baingan .This recipe is surely a must try and even those who dislike eggplants will also like it .
Preparation time:40 mins
Brinjal(purple variety )-11 nos
Chopped onion-1 no
Ginger-garlic paste-1 tbsp
Tamarind-1 small lemon size
Turmeric powder-1 tsp
Chilli powder-3 tsp(adjust according to your taste)
Coriander powder-2 tsp
Cumin powder-1 tsp
Garam masala-1 tsp
Salt- to taste
To roast and grind to a fine paste:
Sesame seeds-1 tbsp
Poppy seeds-2 tsp
Grated coconut -3 tbsp
Curry leaves-a small bunch
1.Soak the tamarind and extract the juice.
2.Slit the brinjals half way in to four but do not break them apart.Shallow fry them in 3 tbsp of oil till they are golden brown and soft.
3.Dry roast all the ingredients separately given above for grinding to a paste and then grind them to a fine paste.
4.In the same pan after the brinjals are fried , add the tempering ingredients to the remaining oil and then add onions and turmeric powder.
5. Once the onions are sautéed well then add the ginger garlic paste and saute well. Then add the chilli powder , coriander powder and cumin powder and fry well.
6.Once all the powders are blended well and cooked ,add the peanut paste,tamarind extract and the fried brinjals.then add garam masala and let the gravy simmer for 8-10 mins.
7.Switch off the flame and garnish with fresh coriander leaves.Bagara baingan is ready to be served with hot phulkhas or chappathi or pulao.
*Adjust chilli powder according to your need.I added a tsp of chilli powder at step 6 along with garam masala as I felt my gravy required a little more after tasting it.
* If you want semi dry gravy then allow it to thicken a little longer.
* For dry roasting ,roast all ingredients separately and then you can grind them all together.