Bagara Baigan

Posted by kutty in

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Ingredients for Brinjal Curry:

1 stick  cinnamon small 
8 number brinjals
3 number Cloves
1 tbsp coriander pdr
1 tbsp cumin pdr
1 tsp cumin seeds
2 tbsp Dry coconut powder
3 number Elaichi
1/2 tsp Ginger and garlic paste
1 number Green chilli
1 cup Groundnuts
1 tsp mustard seeds
2 tbsp Oil
1 number Onion
3 tbsp sesame seeds
50 ml Tamarind juice
3 cup Water

Preparation method for Brinjal Curry:

Today we are going to tell about how to cook my favorite egg plant curry (brinjal curry) with small egg plant ( brinjal, baigan). It has many names like Bagara Baigan (or) brinjal Curry/Gravy (or) Eggplant Curry/Gravy. While making veg. biryani or chicken biryani, the dish won't be completed without this brinjal curry. This dish has a specially, if you put baigan it becomes bagara baigan. Similarly you can replace this baingan with chilly called as Mirchi ka Salan or even add both mirchi and brinjal which is called as baigan mirchi ka salan.

To prepare this delicious dish we need to cut the brinjal into four parts keeping the stem. When whole part will be cooked this part becomes delicious. Roast the peanuts in little oil ( three table spoon) and add Sesame Seed when peanuts are 70% done and gets golden in color. Add Coconut powder and grind it by pouring little water. See that the grinder mixture wont be grinded into much finer paste ( if it becomes finer, it takes longer time to cook).

Fry brinjal in the oil, see that it wont be cut so earlier. If it is done so the oil brinjal comes darker when brinjals are fried in it( this is due to oxidation. Cook it until it is 70% done. Eggplant becomes softer when it is cooked. Rest 30% must be cooked in the gravy.

Take oil in a pan and add whole garam masala (Whole garam masala means it includes cloves, elachi, cinnamon), mustard seeds, cumin seeds, fengreek seeds ( remember that adding more fengreek seeds will make the gravy bitter.) , onions, salt( salt helps in cooking the onion faster and soft), curry leaves. When this onions become golden in color, add little turmeric powder, ginger garlic paste and little water as it becomes dryer. Now you can add 1 table spoon of coriander powder, dhanya powder ( coriander powder), half a tea spoon of chilly powder and bring it to a boil. Then you can add the mixture which we have pasted at the beginning. Keep stir it after adding the mixture. When it starts to boil, it sprinkles. So, cover it with a lid ( Cook it in small flame and stir it continuously so that masala won't get burnt) . When oil squeezes out of the gravy add tamarind juice, little Sugar and salt. Put those fried brinjal and cover it with lid and let it cook for 15 minutes in lower flame.

It goes well with Hyderabadi Chicken biryani. It is the Famous Hyderabadi Dish