Loaded with dynamic flavors of seeds and spices this is an amazing dish to enjoy. To make this dish, you need tamarind, coconut, peanuts and other ingredients. When you cook baghara baigan, the aroma of this dish makes people crazy.
Ingredients8 brinjals/baigan
1/4 tsp mustard seeds/ rai
1/4 tsp fenugreek/methi
1/4 tsp nigella seeds/kalonji
10 curry leaves/kadi patta
3 green chillies (slit)
4 tbsp oil, salt to taste
2 tbsp chopped coriander/dhania (for garnish)
For Coconut and Sesame Paste2 tbsp sesame seeds/til
2 tbsp coconut (grated)
2 tbsp raw peanuts
1 tsp ginger (chopped)
1 tsp garlic/lehsun (chopped)
1/4 cup onions (chopped)
1/4 tsp turmeric powder/haldi
1 tsp coriander/dhania powder
1 tsp cumin seeds powder/jeera powder
1 tsp chilli powder
1 tsp tamarind/imli pulp
Method
For Coconut and Sesame Paste* Mix sesame seeds, coconut, peanuts, ginger, garlic and onions in a bowl. In a broad pan, roast them over slow flame for 3 minutes.
* Add turmeric powder, coriander powder, cumin seeds powder, chilli powder and tamarind pulp and blend to a smooth paste using 1/2 cup water. Keep this paste aside.
* Wash all the brinjals well and slit the brinjals lengthwise into four, but leave the stems on brinjals. Keep them aside. Heat the oil in a deep pan. Add mustard seeds, fenugreek seeds and nigella seeds and saute on medium flame for half minute.
* When the seeds crackle, add brinjals, curry leaves and green chillies and saute over medium flame for 3 minutes, while stirring occasionally. Remove brinjals and keep aside.
* In the same pan, add coconut and sesame paste. Mix well and cook on medium flame for 2 minutes while stirring occasionally.
* Add cooked brinjals, 1/2 cup of water and salt. Mix gently and cover with a lid and cook on medium flame for 5 minutes. Delicious Baghara baigan is ready to eat.
* Serve hot garnished with coriander.