BAGAREY BAIGAN (BRINJAL CURRY )

Bagarey baigan is  Indian eggplant curry. It is  served as a popular side dish with the Hyderabadi biryani. It can also be served with White Rice, Naan Roti, Vada etc.

Preparation time-35 mins 
Serves-3-4

INGREDIENTS

• Brinjals (slit them in between) 250 gms
• Onions 1 medium ( chopped)
• Tomato’s 2 small (chopped)
• Curry leaves 8-10
• Dry red chills 2
• Oil 4 tbl sp
• Garlic 2-3 (crushed)
• Jeera-methi (Cumin-funugreek seeds) powder  (proportion 2:1)1/4 tsp
• Coconut paste 4 tsp
• Red chili powder 1 tsp
• Turmeric ½ tsp
• Coriander powder 1 ½ tsp
• Tamarind (size of a half lemon soaked in water)
• Sesame seeds 1 ½  tsp(dry roast it and grind to powder)
• Mustard seeds ½ tsp(dry roast it and grind to powder)
• Salt to taste

 

 METHOD:



Step 1: Heat oil in a deep pan (kadai). Add curry leaves ,dry chili, garlic. When the garlic is turned little brown, add jeera and meethi powder.
Step 2: Now add the chopped onions, stir them till golden brown, then add the brinjals, tomato and roasts them well.
Step 3: Add the remaining ingredients’ that is chilly powder, turmeric, coriander powder, coconut paste. Add little water to it. Let the brinjal become tender (because once u add tamarind paste, brinjals will not cook).
Step 4:Add the tamarind paste, let the masala boil.
Step 5:Finally add the sesame powder and mustard powder and cover the lid. Cook till the oil stands up. Your bagara baigan is ready to serve.
 
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