Wednesday, November 22, 2006

baghara baigan

Brinjal 250 gm
Onion 2
Groundnut 2 tbsp
Til 2 tsp
Zeera 1 tsp
Methi ½ tsp
Dry coconut 50 gm
Curry leaves 1 tsp
Tamarind pul 4 tbsp
Oil 6 tbsp

Cut the brinjals into four parts but intact as single …just

give cutsIn cross deep inside to keep the masala and put

them in salted water. Fry the chopped onions in oil till

translucent. Fry the groundnuts,til,zeera and methi in

a pan without oil. Grind the coconut, groundnuts, til,

zeeraand methi into fine powder and add fried onions,

tamarind pulp,turmeric,redchillie powder,salt and ginger

garlic paste and make into a fine paste using very little

water. Stuff the brinjals with this paste and keep aside.

Mix little water into remaining paste. Now heat oil in a

frying pan and put this brinjals into it and close the lid.

Let it cook on slow fire. Then make the paste into little

liquid by adding water and pour into the pan. Gently

mix the whole thing and cover it. Cook on low heat till

the oil floats on top of the curry. Add chopped coriander

and remove from fire.