Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, baghare baingan/tempered eggplants with creamy gravy for lunch :). One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Baghare Baingan - Baby eggplants cooked in a peanut-coconut curry. Baghare Baingan, let me first explain you the literal meaning of these terms. In Indian cooking tempering or tadka is the process of heating oil and adding spices and other flavorings to it and then transferring that oil to your.
Baghare Baingan/Tempered Eggplants with creamy gravy for lunch :) is one of the most popular of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Baghare Baingan/Tempered Eggplants with creamy gravy for lunch :) is something which I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have baghare baingan/tempered eggplants with creamy gravy for lunch :) using 20 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Baghare Baingan/Tempered Eggplants with creamy gravy for lunch :):
- Prepare 500 Grams Eggplants Baby
- Prepare 4 Tablespoons Oil
- Prepare 10 - 12 Curry Leaves
- Prepare 1 Onion Large Finely Chopped
- Get 2 Teaspoons Ginger-Garlic Paste
- Take 1/2 Teaspoon Mustard Seeds
- Take 1/4 Teaspoon Fennel seeds
- Get 1/2 Teaspoon Cumin Powder
- Get 1/2 Teaspoon Coriander Powder
- Get 1/2 Teaspoon Red Chilli Powder
- Make ready 1/4 Teaspoon Turmeric Powder
- Prepare 1/4 Teaspoon Garam Masala Powder
- Prepare 1 Teaspoon Sugar
- Prepare 1 Tablespoon Lemon Juice
- Get to taste Salt
- Get Coriander leaves to garnish (Optional)
- Prepare 4 Tablespoons Peanuts
- Get 3 Tablespoons Coconut Fresh Grated
- Take 3 Teaspoons Sesame Seeds
- Make ready 2 Teaspoons Poppy Seeds
This baghare baingan recipe is right up your alley if you love tangy Indian curries. Eggplant cooked in this special blend of ingredients comes from the southern Indian city of Hyderabad, so it is also called Hyderabadi baghare baingan. The spices and masalas used in South India differ significantly from. Bagara baingan recipe, Hyderabad style bagara baingan, a delicious curry with eggplant cooked in a sesame peanut onion paste.
Steps to make Baghare Baingan/Tempered Eggplants with creamy gravy for lunch :):
- Wash eggplants and slit lengthwise into four, hold together at the stalk, and keep aside. Meanwhile dry roast the peanuts, grated coconut, sesame and poppy seeds in a pan, grind it to a fine paste with the help of li'l water.
- Add cumin, coriander, turmeric, red chilli powder, salt to taste, sugar and lemon juice to this paste and mix well. Stuff the slit eggplants with some masala paste and reserve the rest.
- Heat oil in a kadai, add mustard seeds, fennel seeds and curry leaves for tempering. Add onion and saute it for 3-4 minutes till it become translucent. Then add ginger garlic paste, stir it for 2 minutes. Add stuffed eggplants and saute for 8-10 minutes.
- Add the reserved masala paste and mix nicely for another 2 minutes. Add 1 and a half cup of water and mix well. Cover and cook over low flame for 10-12 minutes till eggplants are cooked completely and the masala starts leaving oil on the surface.
- Before turning off the stove, sprinkle some garam masala and mix gently. Serve hot with chapatis, naan or rice :)..
Hi, I made this for lunch. It turned out really well. love the gravy… would probably substitute eggplant with something else. please post the photography basics drafts. Baghare Baingan is a dish from Andhra Pradesh, in South India. It's very close to Bharleli Vangi, or Bharli Vangi, which is a dish I often ate growing up at the home of You do need the small, round Indian eggplants for this, usually available in Indian grocery stores if you happen to live outside India. If you haven't tried "Baghare Baingan" for a deliciously spicy eggplant curry, then you have tried nothing.
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