1. Tamarind or Tamarind paste - 2 tablespoons
2. Water - 3 tablespoons (water is required to soak tamarind)
OTHER CONSTITUENTS NEEDED FOR PREPARING BAGARA BAINGAN:
1. Eggplant, brinjal or baingan - 250 grams
2. Oil - 2 tablespoons
3. Cumin - ½ teaspoon
4. Mustard - ¼ teaspoon
5. Onions, chopped - ¾ cup
6. Curry leaves - 1 sprig (about 7 to 8 leaves)
7. Salt - add to taste
8. Ginger and garlic paste - 1 teaspoon
9. Garam masala - ½ teaspoon
10. Coriander powder - ¼ teaspoon
11. Red chili powder - ½ teaspoon
12. Turmeric - ⅛ teaspoon
13. Coriander leaves - 2 tablespoons
Nutrition Facts
CALORIES: 225 kcal
CARBOHYDRATE: 18 g
PROTEIN: 4 g
FAT: 16 g
CHOLESTEROL: 0 mg
SODIUM: 412 mg
Directions
1. PRE PREPARATION FOR BAGARA BAINGAN:
● In a saucepan, dry roast peanuts until they turn light brown and begin to smell good.
● Now add sesame seeds in this hot pan and allow them to splutter. Add the coconut after switching off the heat. Saute the coconut until it smells good.
● Cool these ingredients and blend with little water to obtain a coarse or smooth paste. Set it aside.
2. STEPS TO FRY BAINGAN OR BRINJAL:
● Brinjals can be shallow-fried or deep-fried. To fry baingan, heat oil in a pan.
● As the oil is heating up, meanwhile, slit the brinjals into eight sections. Leave the stem intact.
● Fry the brinjals when the oil turns hot. Cook them until the skin becomes completely wilted. Upon wilting of the skin, set these brinjals aside.
● In a small bowl, transfer this hot oil, only leaving few teaspoons of oil in the pan.
3. STEPS TO MAKE BAGARA BAINGAN:
● In the same saucepan, add cumin and mustard.
● When mustard and cumin begin to sizzle, add chopped onion and curry leaves. Season it with salt. Fry the chopped onions.
● Next, fry ginger and garlic paste for a few minutes and then pour half a cup of water into the pan.
● The following step is to add all the flavorings, i.e., blended peanut mixture, red chili powder, garam masala, and turmeric. Stir everything nicely and cook on a medium flame.
● Filter the tamarind juice or paste and it into the pan. Stir well.
● As the gravy begins to bubble, add fried brinjals or baingan and stir. Add more water if you want to make the consistency of the gravy thin.
● Cover the saucepan and cook until the brinjal or baingan becomes completely wilted.
● Garnish bagara baingan with coriander leaves and stir. Serve this tasty meal with either biryani, pulao, or roti.