Friday, August 7, 2009

Bhagare Baingan

Inspired from Sia's version at Monsoon spice


1/4 kg baby eggplants
2 tbsp oil
Salt to taste
1 tsp mustard seeds
Few curry leaves
1 tsp cumin seeds
Bit of asafoetida
1/2 tsp ginger paste
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tbsp coriander seeds
1 tsp dry mango powder
Bit of jaggery

Masala gravy ingredients

2 onions
1/4 cup dry coconut powder
1/2 cup roasted peanuts
1 1/2 tbsp white sesame seeds
1/2 tsp poppy seeds

Wash and clean the eggplants with a cloth. Make a cut in "+" sign to the lower side of the eggplants. Heat oil and place the eggplants on it and cover with a lid. Cook till soft slowly turning the eggplants once in between. Keep aside.

Fry the onions, coriander seeds, poppy seeds, sesame seeds and dry coconut powder seperately and grind along with the peanuts to a smooth paste adding little water. Add red chilli powder, jaggery, turmeric and dry mango powder and keep aside.

Heat 1 tsp oil, add mustard seeds and cumin seeds. When it splutters, add asafoetida and curry leaves. Then add ginger paste and masala paste. Cook covered for 2-3 minutes. Let it cook uncovered for about 10 minutes and then add water as required for gravy. Add salt and allow it to boil. Finally add the eggplants and allow the gravy to blend well by cooking for about 10 mins.

Serve hot with rotis/naan/pulav

Sending it over to Vicky for the Side dish for chapati event
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