Bhagara Baigan(Brinjal)

Bhagara Baigan :

Brinjals (round)             250 gms

Onion                           1

Ginger garlic paste         2 tsp

Red chillie powder         2 ½ tsp

Saffron  powder            ½ tsp

Salt                              2 tsp or as per taste   

Tomato                         2

Oil                                4 table spoons

Dry coconut                  ½

Sesamme (Thil)            2 table spoons

Coriander seeds            2 tsp

Cumin seeds                 1 tsp

Groundnut(pali)            3 tsp

Roasted gram dhal(Putnal)2 tsp

Tamrind                      medium size ball

Method:

Dry fry and grind, the coconut, thil, coriander, cumin, pali, putnal and chopped onion (also should be dry fried)  to a paste, add also the tomato and grind  to paste and keep aside.

Now slit the brinjals into 4 (don’t make pieces only slit, the whole brinjal) wash it well in salt wate.  In a pan heat the oil and fry the washed brinjals till light brown, remove and keep aside.

In a dish you can add oil (you can use the same oil in which you fried the brinjals) when the oil is hot you can add ½ tsp cumin seeds & ½ tsp mustard seeds, when it splutters add the ground masala paste, saffron, ginger garlic paste, chillie powder and salt and fry it well in the oil for about 2 minutes mixing it well.  Add a 1 ½ cup of water to the masala mix well and allow it to boil then add the fried brinjals and allow it to cook for about 5-7 min.   Add the tamrind pulp and allow it to simmer for about 10 min.

It can be served with fried rice, biryani, hot rice or rotis.

You can follow the same method to prepare chillie curry. (reduce the chillie powder)