Difference between revisions of "Bhagara Baingan"
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* 2 tsp: [[salt]] or to taste | * 2 tsp: [[salt]] or to taste | ||
| − | == | + | == Procedures == |
# Slit the baingans and deep fry over high heat, till glossy and a little tender. | # Slit the baingans and deep fry over high heat, till glossy and a little tender. | ||
# Remove from [[oil]] and keep aside. | # Remove from [[oil]] and keep aside. | ||
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# Serve hot garnished with the hara dhania. | # Serve hot garnished with the hara dhania. | ||
| − | [[Category:Indian | + | ==References== |
| − | [[Category:South Indian | + | <references/> |
| − | [[Category:Tamarind Recipes]] | + | [[Category:Indian cuisine]] |
| − | [[Category:Curry Recipes]] | + | [[Category:South Indian cuisine]] |
| − | [[Category:Sesame seed Recipes]] | + | [[Category:Tamarind Recipes]] |
| − | [[Category:Curry leaf Recipes]] | + | [[Category:Curry Recipes]] |
| − | [[Category:Turmeric Recipes]] | + | [[Category:Sesame seed Recipes]] |
| + | [[Category:Curry leaf Recipes]] | ||
| + | [[Category:Turmeric Recipes]] | ||
[[Category:Coconut Recipes]] | [[Category:Coconut Recipes]] | ||
Latest revision as of 08:01, 14 July 2012
Description
- Ethnicity - South Indian
- Type of meal - Party, Lunch, Dinner
Ingredients
- 250 gm: Baingans of the small variety
- 1/2cup: Onions-finely chopped
- ½ tsp: garlic paste
- ½ tsp: ginger paste
- 1/4cup: Grated dry coconut
- 2 tsp: tamarind paste or to taste
- 1 tbsp: Coriander seeds-roasted
- 2 tsp: cumin, roasted
- 2 tsp: sesame seeds, roasted
- 1/4tsp: turmeric
- 1/2tsp: Powdered red pepper
- 7-8 no: curry leaves
- 1 tbsp: Hara dhania for garnish
- 1/4cup: oil
- oil for deep frying
- 2 tsp: salt or to taste
Procedures
- Slit the baingans and deep fry over high heat, till glossy and a little tender.
- Remove from oil and keep aside.
- Grind the coconut and the roasted coriander, cumin and sesame seeds together, using a little water if need be.
- Heat the 1/4cup of oil and sauté the onions, ginger and garlic till onions are soft and a little transparent. Add curry leaves and turn around, then the ground mixture and sauté till the fat separates.
- Add the tamarind paste, salt, turmeric, red pepper and mix well, and then add the baingans. Turn around a few times.
- Add about a quarter of a cup of water.
- Bring to a boil and simmer and cover for about 5 minutes.
- Serve hot garnished with the hara dhania.
