Friday, October 13, 2006

Bagara baingan (Stuffed Egg Plants)


Ingredients:
1. Brinjals (small variety) - 1 lbs,
2. Tamarind (walnut-sized) - soaked in 1 cup water (extract pulp),
3. Garlic - 6 flakes garlic (chopped)
4. Ginger - 1"piece, onion (chopped fine)- 1,
5. Jeera & Methi seeds - 1 tsp,
6. Dhania - 2 tsp,
7. Til- 2 tsp,
8. Peanuts - 12,
9. Dry khopra - 2" piece (finely grinded),
10. Chilli powder - 2 tsp,
11. Haldi - ½ tsp,
12. Oil - 4-5 tbsp,
13. Few curry leaves,
14. Red chillies (broken) - 2,
15. Salt to taste.
16. Bay leaves 2
Method:
1.Roast the following in a few drops of oil and grind to a paste: til, peanuts, dry coconut, dhania, jeera, methi and chopped onion.
2.Grind the following: ginger, garlic, chilli powder and haldi. Mix both the pastes and add salt to taste. Set aside.
3.Slit brinjals in four keeping the stem intact, put them in salted water.
4.Deep fry the brinjals in oil till they are half cooked and cool them.
5.Stuff the brinjals with masala paste. Heat oil and add mustard seeds, broken red chillies, bay leaves and curry leaves. Fry a little before putting in the stuffed brinjals and tamarind water. Cook covered on slow heat till tender.
6.Can be served with bagara rice, jeera rice, roti, puri...

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12 Comments:

Anonymous G.CHADHA said...

BEGARA BAINGANS ARE STUFFED WITH POPPY SEEDS AND NOT TILL SEEDS PLEASE

7:48 AM  
Blogger Hyderabadi's said...

Thanks for the comments,

I know some people do stuff with poppu seeds, but we do it with til seeds, and this has been followed from our great grand parents...

9:05 AM  
Blogger Ashish Gupta said...

I know a lot of people who stuff it with til तिल (sesame) seeds as well.

10:00 AM  
Anonymous Anonymous said...

Bagara baingan should have til only and not poppy!

2:04 PM  
Blogger mao said...

I really enjoyed your recipe even though I did my own twist on it but you definitely were a guidance for the spice selection.

Thanks!

10:03 PM  
Blogger 123 123 said...

This comment has been removed by a blog administrator.

5:28 AM  
Anonymous Anonymous said...

I have had this dish in Indian restaurants here in Australia and loved it. Also with sesame seeds. Anyway I just made it, (with half the chilli) and it was beautiful. still very spicy, but yummy!

3:45 AM  
Anonymous Anonymous said...

I have had this dish in Indian restaurants here in Australia and loved it. Also with sesame seeds. Anyway I just made it, (with half the chilli) and it was beautiful. still very spicy, but yummy!

3:45 AM  
Anonymous Anonymous said...

I have had this dish in Indian restaurants here in Australia and loved it. Also with sesame seeds. Anyway I just made it, (with half the chilli) and it was beautiful. still very spicy, but yummy!

3:45 AM  
Anonymous Anonymous said...

I have had this dish in Indian restaurants here in Australia and loved it. Also with sesame seeds. Anyway I just made it, (with half the chilli) and it was beautiful. still very spicy, but yummy!

3:45 AM  
Anonymous Anonymous said...

I have had this dish in Indian restaurants here in Australia and loved it. Also with sesame seeds. Anyway I just made it, (with half the chilli) and it was beautiful. still very spicy, but yummy!

3:45 AM  
Anonymous Anonymous said...

In Bagara Baingan traditionally only til is used and poppy seeds are used in the North Indian and Punjabi Curry disshes mostly.

9:23 PM  

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