Recipe source: Sia's version at Monsoon spice
Ingredients
1/4 kg baby eggplants
2 tbsp oil
Salt to taste
1 tsp mustard seeds
Few curry leaves
1 tsp cumin seeds
Bit of asafoetida
1/2 tsp ginger paste
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tbsp coriander seeds
1 tsp dry mango powder
Bit of jaggery
Masala gravy ingredients
2 onions
1/4 cup dry coconut powder
1/2 cup roasted peanuts
1 1/2 tbsp white sesame seeds
1/2 tsp poppy seeds
Wash and clean the eggplants with a cloth. Make a cut in "+" sign to the lower side of the eggplants. Heat oil and place the eggplants on it and cover with a lid. Cook till soft slowly turning the eggplants once in between. Keep aside.
Fry the onions, coriander seeds, poppy seeds, sesame seeds and dry coconut powder seperately and grind along with the peanuts to a smooth paste adding little water. Add red chilli powder, jaggery, turmeric and dry mango powder and keep aside.
Heat 1 tsp oil, add mustard seeds and cumin seeds. When it splutters, add asafoetida and curry leaves. Then add ginger paste and masala paste. Cook covered for 2-3 minutes. Let it cook uncovered for about 10 minutes and then add water as required for gravy. Add salt and allow it to boil. Finally add the eggplants and allow the gravy to blend well by cooking for about 10 mins.
Serve hot with rotis/naan/pulav
Sending it over to Vicky for the Side dish for chapati event
how to make bagare baigan, bhagare baigan recipe, bhagara baigan, how to make side dish with eggplant, brinjal side dish, north indian side dish, mughlai sidedish, peanut gravy
Ingredients
1/4 kg baby eggplants
2 tbsp oil
Salt to taste
1 tsp mustard seeds
Few curry leaves
1 tsp cumin seeds
Bit of asafoetida
1/2 tsp ginger paste
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tbsp coriander seeds
1 tsp dry mango powder
Bit of jaggery
Masala gravy ingredients
2 onions
1/4 cup dry coconut powder
1/2 cup roasted peanuts
1 1/2 tbsp white sesame seeds
1/2 tsp poppy seeds
Wash and clean the eggplants with a cloth. Make a cut in "+" sign to the lower side of the eggplants. Heat oil and place the eggplants on it and cover with a lid. Cook till soft slowly turning the eggplants once in between. Keep aside.
Fry the onions, coriander seeds, poppy seeds, sesame seeds and dry coconut powder seperately and grind along with the peanuts to a smooth paste adding little water. Add red chilli powder, jaggery, turmeric and dry mango powder and keep aside.
Heat 1 tsp oil, add mustard seeds and cumin seeds. When it splutters, add asafoetida and curry leaves. Then add ginger paste and masala paste. Cook covered for 2-3 minutes. Let it cook uncovered for about 10 minutes and then add water as required for gravy. Add salt and allow it to boil. Finally add the eggplants and allow the gravy to blend well by cooking for about 10 mins.
Serve hot with rotis/naan/pulav
Sending it over to Vicky for the Side dish for chapati event
how to make bagare baigan, bhagare baigan recipe, bhagara baigan, how to make side dish with eggplant, brinjal side dish, north indian side dish, mughlai sidedish, peanut gravy
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11 comments:
looks yummy...brinjal curries in any form is my fav.......i tried to comment in this blog of yours http://simpleindianfood-blogroll.blogspot.com/2009/07/kreativ-blogger-award.html ...but couldn't open the comment page...i tried for nearly 10 times.......thank you so much for ur award and congrats on ur awards....
Perfect with rotis!
I had made them recently and they are simply awesome. You can check out my version on my blog if u feel like. Loved ur idea of '+' cut.
WOW, this must be soo good:) It looks inviting.
Looks yummy and mouthwatering. Good one.
Yummy dish.. u would have made this for my last brinjal event..!:)
Hi Nice recipe with Brinjals.
I have nominated you for the awards and tag. Pls accept it in my blog:-)
I love Baingan!Your curry looks appetizing!
This is one of my favorite dish, looks lovely.
The gravy looks so well blended.Great recipe.
Baingnan looks so creamy and delicious. Thanks for sending this to the 'side dish for chapathi' event. Cheers, Viki.
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