Baghare Baingan

Welcome to Andhra Pradesh ;) Yes, that's where Baghare Baingan hails from. Simple to make & surprisingly yum (despite the 'baingan' factor) :P


For making a delish plate of BB, you'll need:


* 250 gm small brinjals
* 1/2 cup finely chopped onions (chop them in a food processor if you well up at chopping them manually) :P
* 1 tsp ginger-garlic paste (don't both making a paste at home - there's ready-made paste available at stores, for lazy women like me) ;)
* 1/4 cup grated dry coconut
* 2 tsp tamarind paste
* 1 tbsp roasted coriander seeds
* 2 tsp roasted sesame seeds
* 2 tsp roasted cumin
* 1/4 tsp turmeric
* 1/2 tsp red pepper powder
* 7-8 curry leaves
* 1 tbsp coriander leaves for garnishing
* 1/4 cup oil
* Oil for deep frying
* 2 tsp salt


Here's how to get cooking:


1. Slit the brinjals and deep fry them on a high flame, till they turn a little tender & glossy (note: do NOT throw the brinjals into the kadhai, but gently place them, so as to eliminate spattering/scalding) :P


2. Once done, remove the brinjals from the oil and keep them aside.


3. Now, grind the coconut, coriander seeds, cumin & sesame seeds together. Add a little water if need be.


4. Then, heat the 1/4 cup of oil, and saute the onions & ginger-garlic paste, till the onions turn soft and a little transparent. Now, add the curry leaves & the ground mixture and turn it around and saute till the fat separates. (again, be careful not to spatter) :P


5. Now, add the tamarind paste, salt, turmeric & red pepper powder, and mix well. Finally, add the brinjals, and turn around a few times.


6. Then, add 1/4 cup water. And bring to a boil & simmer, then cover for 5 min.


7. Finally, garnish with coriander leaves. And serve! Preferably with puri or roti.