BAGARA BAINGAN (BRNJAL GRAVY)

BAGARA BAINGAN (BRNJAL GRAVY)

IMG_1026

ITEMS REQUIRED:

Small Brinjal                        600 gm

Cooking oil                             5 tbsp

Onion                                         2

Tomato                                     2

Ginger                                        small piece

Green chilly                            2

Tamarind                                 lime size

Cinnamon                               2 small pieces

Clove                                          3

Cardamom                             2

Peanut                                      half handful

Til                                                 2 tbsp

Coconut scrapped             ½ cup

Jeera                                          1 spoon

Jaggery                                    small piece

Coriander leaves                 as required

Chilly powder                        2 spoons

Dhania powder                     2 spoons

Turmeric powder                 ¼ spoon

Salt                                               as required

METHOD:

  • Slit brinjal dividing into 4 parts (without cutting fully).
  • Soak and extract tamarind juice.
  • Heat oil in kadai,  fry brinjals 6 by 6 and keep aside.
  • In little oil, fry golden, peanuts, til and coconut, warm and make a fine paste along with ginger and green chilies.
  • Heat oil in kadai, add jeera, cinnamon, clove,cardamom, onions, tomato and sauté well for 3 to 4 minutes.
  • Add tamarind juice, jaggery and allow to boil for a couple of minutes.
  • Add the paste and all powders(including salt).
  • Allow to boil and cook well till the oil separates.
  • Add fried brinjal and allow to boil together for 10 minutes in medium flame, add finely chopped coriander leaves and serve with veg. briyani / chapathi etc..

Recipe Shared by

Mrs. Ruby Frankline.

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