Bagara Bengan/ Brinjal Masala Curry


Egg Plant / Brinjal – 12
Pea nuts ---1 cup
Sesame seeds --- ½ cup
Dry coconut powder ---1/2 cup
Cumin powder --- ½ tsp
Coriander powder --- 1 tsp
Red chilli powder --- 1 tsp
Turmeric powder--- ½ tsp
Salt ---- enough
Onion --- 1
Green chillis -- 4
Ginger garlic paste --- ½ tsp
Curry leaves --- 2 strings
Tamarind paste – 3 tsp
Jaggery ---- small piece

Masala ingredients:

Cinnamon --- 2 small pieces
Cloves ---- 5
Cardamom ---5
Bay leaves ---5
Fenugreek seeds ---- ¼ tsp
Mustard seeds ----1/2 tsp
Oil --- 2 cups ( for frying)

Paneer Procedure:

1.In a pan heat 2 tsp of oil, fry pea nuts, sesame seeds, dry coconut powder and fry for a while.

2.Let all the ingredients cool down.

3.Grind the cool down ingredients along with water and make a paste.

4.Wash the egg plants and take out the green stem. Cut the egg plant in “ +” shape on the other side where the egg plant is in circular shape.

5.Deep fry the prepared egg plans in hot oil, carefully.

6.Heat 2 Table spoons of oil, add masala ingredients, fenugreek seeds, mustard seeds and cumin seeds. Fry for a while.

7.Add chopped onions and fry for a while. Add ginger garlic paste,green chillies, curry leaves and fry together.

8. Add coriander powder, cumin powder, red chilli powder, turmeric powder and salt and fry 1 minute . Add 3 or 4 cups of water and add grounded paste, curd and let it boil for 5 minutes.

9.Add jaggery and tamarind paste and boil for 5 mintes.

10.Add fried egg plants to the boiling masala and cover with lid and let it boil.
(Keep stirring now and then to avoid burning and boil till the masala thickens)
Delicious Bagara Bengan is ready. Eat along with rice/chapathi/cumin rice/ pulav.

NOTE:Even masala looks little watery, because of pea nut powder, it thickens.

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