Ooo.. I am super excited today and feeling so thankful… why? 1) Today we went for the inspection / first look of our new Houssseee…almost finished 2) Which means we are about to shift soon to our new place.. 3) We are going on a vacation for a month and half. Wowww.. Isn’t it exciting ?
But there’s another news not so interesting, as I will be on vacation I am not sure if I would be able to post weekly recipes. Though I will try to keep posting whenever possible . Once I m back I will try to get back to the weekly post ASAP.
Enough of chit chat now , getting to this weeks recipe, Baghare Baingan.
Brinjal, Baingan or eggplant is used in many different parts of the world . Weather its Chinese, Italian or Indian eggplant is used for special dishes and the daily ones too. This dish is one of my favorites its spicy, its tangy and has a nice nutty flavor and texture to it.
It originates in southern India, Hyderabad to be precise. I won’t say its complicated but its definitely not a super simple one.
It needs some ingredients easily available at home (mostly). Typically calls for small / baby eggplants.
Traditionally baghare baingan needs baby eggplants to be deep fried, but I tried roasting in Oven after slitting and drizzling some oil on them. Lets start working on this recipe which will give you a nice break from the regular aloo baingan or bharta.
Baby Eggplants- 7-8
Onion- 1 Large
Roasted peanuts- 1/4 cup
Grated coconut- 1/4 cup
Ginger- 1/2 inch piece
Garlic- 2 cloves
Green chilies- 3,4
Tamarind Pulp- 3-4 Tbsp
Salt – To Taste
Mustard Seeds- 1 Tsp
Curry Leaves- 8
Turmeric powder-1/2 Tsp
Coriander powder-1 Tsp
1) Slit eggplants almost till the crown, put 4 slits in each eggplant.
2) Place the eggplants in a baking sheet , drizzle oil such that all of them have been greased and Season them with some salt.
3)Put it in the oven at 200 deg c for 10- 15 minutes. We want to let the eggplants cook please keep checking as they may get dry or may not cook well in this time (as all ovens are different) , please adjust the time accordingly.
4) Grind onion, ginger, garlic and chilies in paste and set aside.
5)Grind roasted peanuts and coconut together with some water if needed into fine paste.
6) Heat oil in a pan and add mustard seeds, Once crackle add Curry leaves.
7) Now add the onion paste and let it cook on medium heat till the paste starts to leave oil.
8) Add Turmeric, coriander powder and cook for a few more minutes.
9) Add the coconut paste and keep cooking for another few 2-3 minutes.
10) Add tamarind pulp, salt mix and add the eggplants.
11) Mix gently and some water so that the masala doesn’t burn while we simmer and cook it covered for 10-15 minutes/ till the masala is well incorporated in eggplants and its well cooked.
12) That’s it guys, it goes very well with roti, parantha.