Hyderabadi Bagare Baingan |
|
 |
Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 5 |
|
This is from this week's Thursday magazine. It was submitted by Humera Majeed. Ingredients:
5 medium brinjal |
1 cup dried coconut, grated |
1 cup sesame seeds |
1 cup peanuts |
1/2 cup cumin seed |
1/2 cup fresh coriander seed |
3 medium onions |
2 teaspoons red chili powder |
1 teaspoon turmeric powder |
1 tablespoon ginger-garlic paste |
2 cups tamarind paste |
salt |
1 teaspoon cumin seed |
1/2 teaspoon fenugreek seeds |
5 dried red chilies |
1 teaspoon mustard seeds |
5 -10 curry leaves |
1/2 cup oil |
Directions:
1. Roast the coconut, sesame seeds, peanuts, cumin seeds, coriander seeds and chopped onions separately for at least 5 minutes.
2. Grind them separately and collect in a bowl.
3. Add 1 cup of tamarind paste, ginger-garlic paste, chilli powder, turmeric powder and salt to taste.
4. Mix well.
5. Slice the brinjals and stuff the above paste in them.
6. Heat 1/2 cup of oil in a pan.
7. Add cumin seeds, dried red chili, fenugreek seeds, mustard seeds and curry leaves for 2-3 minutes.
8. Add the stuffed brinjals and the remaining paste to the oil.
9. Stir till the brinjal is half fried.
10. Add the remaining 1 cup of tamarind paste.
11. Simmer for 15-20 minutes on low flame.
12. Garnish with fresh coriander leaves.
13. Serve hot with rotis.
|
|