June 05, 2013

Bhagara Bhaigan

Ingredients:
Tender Small Brinjals - 500 gms
Onions - 150 gms
Tamarind - 50 gm
Coriander seeds - 50 gm
Sesame seeds - 50 gm
Poppy seeds - 10 gm
Coconut - 20 gm
Shajeera - 5 gm
Cinnamon - 2 gm
Cloves - 4
Coriander leaves -  bunch
Curry leaves - few
Ginger - 5 gm
Garlic - 5 gm
Red chilli powder - 1 tbsp
Salt to taste
Turmeric - 1/2 tsp
Mustard seeds - 1 tsp
Oil - 150 gms

Method:

  • Cut brinjals into four with top intact. Keep them in salt water.
  • Soak tamarind in hot water and extract juice from it.
  • Dry roast coriander seeds, sesame seeds, poppy seeds, coconut, shajeera cinnamon and clove.
  • Chop the onions and fry them till golden brown in oil.
  • Now grind fried onions, ginger, garlic, dry roasted ingredients and chilli powder to make fine paste. Add sufficient water to grind.
  • Heat the oil in kadai, add mustard seeds and curry leaves, Fry till mustard crackles.
  • Add brinjals, salt and turmeric. Fry them for 5 minutes. When brinjals are little soft add ground masala and cook till done.
  • Lastly add tamarind juice and cook another 7-8 minutes.
  • Garnish with coriander leaves.
  • Serve with rice, biryani or roti.


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