How to make Bagarey Baigan

Posted on Sep 14 2018 - 2:59pm by kumar
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Serves: 4 People

    Ingredients to make Bagarey Baigan :

  • Brinjal – 300 gms small and round
  • (slit into 4 quarters 3/4th way with the top intact)
  • Peanuts – 1/4 cup
  • Sesame Seeds – 1/4 cup
  • Dry Coconut – 1/4 cup
  • Cumin seeds – 1 ½ Tbsp
  • Fenu greek seeds – 1/8 tsp spoon
  • Ginger garlic paste – 1 tsp full
  • Onions – 2 large quartered
  • Green Chillies – 4
  • Curry Leaves – a few
  • Tamarind pulp – 1 ½ tsp heaped
  • Oil – 1/4 cup
  • Coriander – 2 tbsp finely chopped
  • Turmeric – 1/4 tsp
  • Salt to taste
  • Red Chilli powder – 2 tsp full
  • Water 1 ½ cup

    How to make Bagarey Baigan :

  • In a pan dry roast peanuts, sesame seeds, dry coconut, cumin and fenugreek seeds, separately till an aroma is released and all of it is well roasted.
  • Be careful with roasting coconut, roast it on a low flame so that it will not get burnt. De-skin the peanuts and then grind everything together into a smooth paste with some water.
  • In another kadai, add 1 tsp oil, add the slit brinjals with top intact and cook on low flame for 5 to 7 minutes and then turn aside again to cook till done. Keep aside.
  • Take a wide and thick bottom cooking vessel, add a tsp of oil, quartered onions and slit green chilies and sauté till light golden brown. Cool them down and grind into a coarse paste.
  • Add 1/4 cup oil, after the oil is hot, add cumin seeds and curry leaves.
  • After that add onion paste, sauté till golden brown and then add garlic ginger paste. Fry well.
  • To that add peanut, sesame, dry coconut, cumin and fenugreek paste. Sauté well and then add turmeric, red chilli powder and salt. Sauté well and add water.
  • Cover the lid and cook on a low flame for 15 to 20 minutes or till the oil separates.
  • Add tamarind pulp and again cook for 10 minutes on a medium flame.
  • Finally add cooked brinjals, cover it and cook for 5 minutes on a low flame. Sprinkle coriander leaves and serve warm.
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