How to prepare bhagara baingan ?

Answer 1

Bhagara Baigan

Ingredients

Brinjal - small ones (whole slit in the center on both sides)

For Gravy

Til (white) - 1 or 2 tsp,
Groundnut - a handful,
Cloves - 2 or 3,
Cinnamon - 1" stick,
Dry Red Chilli - as reqd,
Dry Coconut (copra) - grated 1 tbsp,
Dry Dhaniya - 1 tsp,
Methi seeds - 1/2 tsp,
Jeera - 1 tsp,
Tamarind - 1/2 cup thick pulp,
Salt - to taste,
Oil - 5 to 6 tbsp For tadka

Jeera - 1/2 tsp,
Mustard - 1/2 tsp,
Curry leaves

Method:

1. Fry all ingredients for gravy (except tamarind, salt, oil) individually over low heat, till you get the aroma.
2. Grind the above to a fine paste.
3. Heat oil in a kadai/wok. Add the brinjal and fry till it is little soft. Add the ground paste. Fry.
4. Add tamarind paste, salt and water. Let it boil. You can see the oil coming to the top.
5. In another pan, heat a tsp of oil, add jeera, mustard seeds and curry leaves. Add this to above gravy.

Bon Appetit!

Answer 2

Bhagara Baigan

Ingredients

Brinjal - small ones (whole slit in the center on both sides)

For Gravy

Til (white) - 1 or 2 tsp,
Groundnut - a handful,
Cloves - 2 or 3,
Cinnamon - 1" stick,
Dry Red Chilli - as reqd,
Dry Coconut (copra) - grated 1 tbsp,
Dry Dhaniya - 1 tsp,
Methi seeds - 1/2 tsp,
Jeera - 1 tsp,
Tamarind - 1/2 cup thick pulp,
Salt - to taste,
Oil - 5 to 6 tbsp For tadka

Jeera - 1/2 tsp,
Mustard - 1/2 tsp,
Curry leaves

Method:


Fry all ingredients for gravy (except tamarind, salt, oil) individually over low heat, till you get the aroma.
Grind the above to a fine paste.
Heat oil in a kadai/wok. Add the brinjal and fry till it is little soft. Add the ground paste. Fry.
Add tamarind paste, salt and water. Let it boil. You can see the oil coming to the top.
In another pan, heat a tsp of oil, add jeera, mustard seeds and curry leaves. Add this to above gravy.

Answer 3

Ingredients-
Brinjal - small ones (whole slit in the center on both sides)

For Gravy-
-Til (white) - 1 or 2 tsp,
-Groundnut - a handful,
-Cloves - 2 or 3,
-Cinnamon - 1" stick,
-Dry Red Chilli - as reqd,
-Dry Coconut (copra) - grated 1 tbsp,
-Dry Dhaniya - 1 tsp,
-Methi seeds - 1/2 tsp,
-Jeera - 1 tsp,
-Tamarind - 1/2 cup thick pulp,
-Salt - to taste
-Oil - 5 to 6 tbsp For tadka
-Jeera - 1/2 tsp,
-Mustard - 1/2 tsp,
-Curry leaves

Method-

1) Fry all ingredients for gravy (except tamarind, salt, oil) individually over low heat, till you get the aroma.
2) Grind the above to a fine paste.
3) Heat oil in a kadai/wok. Add the brinjal and fry till it is little soft. 4) Add the ground paste. Fry.
5) Add tamarind paste, salt and water. Let it boil. You can see the oil coming to the top.
6) In another pan, heat a tsp of oil, add jeera, mustard seeds and curry leaves. Add this to above gravy.

ENJOY!!

Answer 4

Bhagara Baingan (egg plants)

4 brinjals or egg plants
2 tsp sesame seeds(nuvvulu)(til)
2 tsp peanuts(palleelu)
1 tsp jeerapowder
2 red chilies
1 chopped onion
1tsp tamarind pulp
10-12 curry leaves
1tsp methiseeds
1tsp haldi and salt
1tsp rai

Cooking procedure:
slit the brinjals with the stems and deep fry in oil.roast the peanuts,and sesame seeds.grind them with red chillies to a fine paste.in a pan put oil,add rai,methi,curry leaves and chopped onions.add the ground paste. garnish with haldi, salt jeera powder. add 2 cups of water ,bring to boil, and add the tamarind pulp.put the fried brinjals and mix well. after it is done remove from dire and add some coriander leaves. it is ready to serve.

Answer 5

i heard BHANGRA only.
dunno about baingan !

Answer 6

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