Bagara baingan
an imli based baingan
Recipe by sneha of Abu Dhabi, AE
this dish is a traditional hyderabadi one served with biryani.the speciality or flavour depends on the blend of imli and the masalas that have been used.whenever i made this i found it a good combination however for a simple curd rice or a plain pulav.
Ingredients
vegetarian
4 servings
- 1/2 kg baby(small) baingans
- 1 onion
- 1 ripe tomato
- 1/2 tsp sesame seeds
- 3 tsp peanuts
- 3-4 tsp grated coconut
- 1/2 tsp jeera
- 1/2 tsp dhaniya
- 1 tsp pepper
- 4-5 cashew nuts
- 2 tsp red chilli powder
- 1/2 tsp turmeric
- 1 1/2 tsp imli pulp
- curry leaves to season
- 1/2 tsp mustard
Directions
- heat oil in a pan and roast jeera, pepper, dhaniya cashew nuts, peanuts and sesame with the grated coconut.
- when u get the aromas of the ingredients fry in the onions and tomatoes too till light brown and cool and grind to a thick paste.
- slit the baingan to four retaining the stem.
- stuff the masala into the baingans and keep aside.
- heat oil in another pan,fry the stuffed baingans adding red chilli powder and turmeric and salt.
- fry well till the baingans are soft and stirring continuosly without adding water.if any more ground masala is left u may just pour above the baingans and cook on slow fire by covering.
- when the baingans are soft,add the imli paste and cook for few more minutes till the whole masalas have coated well and oil separated.
- season now with mustard seeds and curry leaves in another pan and pour over the cooked baingans.