Baghare baigan (brinjal masala)

Today, as I was taking a stroll through the veggie market trying to find something unusual for a vegetarian menu I thought of preparing this particular variety of Small eggplant/brinjal(baigan)which was available as a fresh vegetable kind instead of the usual big  variety. This is a winter food and despite being heavy it is easily digestible in this season.

Tomatoes and tamarind pulp are sparingly used to give it that tangy taste. The taste and texture of this small egg plant recipe is completely thrilling due to natty taste of peanut, sesame seed, and very different from the big egg plant preparation.

Have this delicious Baghare baigan with either rice or some paratha, chapati to satiate your stomach’s craving delightfully.

Ingredients:

  • Brinjal(egg plant): 500 gm (10-12 no.small size)
  • Ground nut: 1 cup
  • Fresh coconut: one forth cup
  • Sesame seed (white): one forth cup
  • Cumin seed: 3 teaspoon
  • Curry leaves: 2 twig (12-15 leaves)
  • Green chilly: 2-3 no.
  • Coriander leaves: 50 gm
  • Chili powder: 2 teaspoon
  • Salt: 2 teaspoon, as per your taste
  • Turmeric powder: half teaspoon
  • Ginger: 2” pieces (crushed)
  • Garlic: 3-4 cloves (crushed)
  • Tamarind pulp: 2 table spoon
  • Tomato: 2-4 no. (Medium size)
  • Mustard oil/cooking oil: 3 serving spoon
  • Mustard seed: 1 teaspoon
  • Kalongi: half teaspoon
preparation:
  1. Wash the brinjal, and trim the end.
  2. Carefully cut the brinjal into length wise so that it joined with one end and put it in a bowl filled with water (other wise it will turn dark brown as it contains lot of iron)
  3. Slit the green chilly.
  4. Cut the coriander leaves.
  5. Cut each tomato into 4 pieces.
  6. Light roast ground nut on low flame and keep aside.
  7. Let it be cool then remove the upper layer or skin.
  8. Roast coconut and sesame seed separately and keep aside.
  9. Roast 2 teaspoon cumin seed.
  10. Grind the ground nut, coconut, sesame seed and cumin seed with the help of water and make fine paste.
  11. Keep aside in a big bowl. Put curry leaves, green chili, coriander leaves, turmeric and chili powder
  12. Mix all ingredients well. Now wet masala is ready.

Method:

  1. Take a non stick fry pan.
  2. Deep fry the brinjal and keep aside.
  3. Take another pan and Pour 2- 3 serving spoon mustard oil/cooking oil, when oil becomes hot and smoke starts coming from it. Add mustard seed, cumin seed and Kalongi one by one. Allow to sputter it few seconds.
  4. Add crushed ginger and garlic and stir it for  1 minute.
  5. Add wet masala and fry 8-10 minutes on low flame.
  6. Stir continuously the masala.
  7. Add tamarind pulp and again fry till oil separate from the masala.
  8.  Add salt, fried brinjal and tomatoes.
  9. Let it boil for 2-3 minutes.
    Enjoy hot Baghare baigan is ready to serve with steamed rice/ chapatti.

    Baghare baigan (brinjal masala)

    Baghare baigan (brinjal masala)

    Ingredients

    Ingredients

    Ingredients

    Ingredients

    Deep fry the brinjal

    Deep fry the brinjal

    Deep fry the brinjal

    Deep fry the brinjal

    Deep fry the brinjal

    Deep fry the brinjal

    Ingredients

    Ingredients

    Add mustard seed, cumin seed and Kalongi

    Add mustard seed, cumin seed and Kalongi

    Add crushed ginger and garlic

    Add crushed ginger and garlic

    frying

    frying

    Add wet masala

    Add wet masala

    Stir continuously

    Stir continuously

    Add salt,turmeric and chili powder

    Add salt,turmeric and chili powder

    frying

    frying

    Add tamarind pulp water

    Add tamarind pulp water

    Let it boil

    Let it boil

    Let it boil

    Let it boil

     Add salt, fried brinjal and tomatoes

    Add salt, fried brinjal and tomatoes

     Add salt, fried brinjal and tomatoes

    Add salt, fried brinjal and tomatoes

    Baghare baigan (brinjal masala)

    Baghare baigan (brinjal masala)

    Baghare baigan (brinjal masala)

    Baghare baigan (brinjal masala)

    Baghare baigan (brinjal masala)

    Baghare baigan (brinjal masala)

CC BY-NC-SA 4.0 Baghare baigan (brinjal masala) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

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