how to prepare bagara baingan?

Question

its a delicacy made of brinjal

Answer 1

Bagara Baingan
Serves 7

Ingredients :

Eggplant - 10nos
Peanuts - 1cup
Sesame seeds (Til) - 1/4cup
Fresh Coconut - 1/4quantity
Chilli powder - 2tsp
Garam masala powder - 11/2tsp
Dhania (Coriander) powder - 1tsp
Ginger-garlic paste - 2 tsp
Turmeric powder- 1/2tsp
Oil - 1/4cup
Mustard seeds - 1/4tsp
Cumin seeds - 1/2tsp
Curry leaves - 8
Sliced Onions - 1no
Sliced Green Chillies - 8nos
Chopped Tomatoes - 2nos
Tamarind paste - 4 tsp
Water - as required
Salt - to taste
Chopped Coriander leaves- 1/2bunch
Method of Preparation :

Roast peanuts and sesame seeds separately. Grind it along with coconut into a fine paste. Add garam masala powder, salt, chilli powder, dhania powder and ginger-garlic paste to the above mixture and mix well. Make slits on the eggplant and stuff it with the ground paste and keep aside.

Heat oil in a pan. Add mustard and when they start spluttering, add cumin seeds and curry leaves. Add onions and green chilles and sauté until they turn brown. Add chopped tomatoes and sauté till oil separates. Add the stuffed eggplant and mix well. Cover and cook for about 10 minutes. Add the tamarind paste, water and salt (as necessary). Cover and cook on medium flame until the eggplant is tender. Garnish with chopped coriander.

Serve hot along with plain rice, biryani, paratha, chapathi etc.

Answer 2

Bagara Baingan
Serves 7

Ingredients :

Eggplant - 10nos
Peanuts - 1cup
Sesame seeds (Til) - 1/4cup
Fresh Coconut - 1/4quantity
Chilli powder - 2tsp
Garam masala powder - 11/2tsp
Dhania (Coriander) powder - 1tsp
Ginger-garlic paste - 2 tsp
Turmeric powder- 1/2tsp
Oil - 1/4cup
Mustard seeds - 1/4tsp
Cumin seeds - 1/2tsp
Curry leaves - 8
Sliced Onions - 1no
Sliced Green Chillies - 8nos
Chopped Tomatoes - 2nos
Tamarind paste - 4 tsp
Water - as required
Salt - to taste
Chopped Coriander leaves- 1/2bunch
Method of Preparation :

Roast peanuts and sesame seeds separately. Grind it along with coconut into a fine paste. Add garam masala powder, salt, chilli powder, dhania powder and ginger-garlic paste to the above mixture and mix well. Make slits on the eggplant and stuff it with the ground paste and keep aside.

Heat oil in a pan. Add mustard and when they start spluttering, add cumin seeds and curry leaves. Add onions and green chilles and sauté until they turn brown. Add chopped tomatoes and sauté till oil separates. Add the stuffed eggplant and mix well. Cover and cook for about 10 minutes. Add the tamarind paste, water and salt (as necessary). Cover and cook on medium flame until the eggplant is tender. Garnish with chopped coriander.

Serve hot along with plain rice, biryani, paratha, chapathi etc.