Bhagaray Baigan Recipe By Food Fusion

eggplant

💰Cheaper: zucchini

Zucchini provides a similar texture and is often less expensive.

fresh coriander

💰Cheaper: parsley

Parsley can be used for a similar flavor profile at a lower cost.

In frying pan, add coriander seeds, cumin seeds and roast for 1 minute.

Add sesame seeds, poppy seeds and mix.

Add desiccated coconut and roast until fragrant and set aside.

In frying pan, add peanuts, roast until light golden and set aside.

In spice mixer, add roasted mixture and grind to make coarse powder and set aside.

Fire roast whole onion with skin until skin is burnt and crush/press the whole onion and remove roasted black skin & cut roughly.

In grinder, add water, roasted onions and grind to make a puree and set aside.

Take eggplants, make 4 small cuts in the eggplant but don’t separate them and keep them intact, including the stem, sprinkle salt and stuff with ground spice mixture & set aside.

In pot, add oil, nigella seeds, cumin seeds, whole red chilies and mix.

Add curry leaves, fry until fragrant and add ginger garlic paste, mix well.

Add onion puree, mix well for 3-4 minutes.

Add remaining ground spice mixture and mix well.

Add red chili powder, turmeric powder, salt and mix well.

Add water, mix well and cook for 4-5 minutes.

Now place spiced eggplants and turn sides to cook evenly, cover & cook for 5-6 minutes.

Add tamarind pulp, water and mix well.

Cover and steam cook for 8-10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary