Thursday, April 12, 2012

Baghara Baigan

Baghara Baigan looks so tempting and delicious.I don't like to eat eggplant but last weekend I had tried this at one of my friend's home.It was superb.Gravy was very rich  in texture.Basically it is a south indian muslim's recipe.The people who doesn't like eggplant,can use potato,cauliflower,capsicum,drumstick etc.Lets cook....Bhaghara Baigan.


  • 6 small size eggplant/ bringle
  • 1 tablespoon sesame seed
  • 3 tablespoon peanut
  • 2 tablespoon coconut powder
  • 100 gm oil
  • 1 teaspoon cumin seed
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon red chili powder
  • 1 tablespoon ginger-garlic paste
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon garam masala
  • 50 gm fried onion
  • 1 teaspoon roasted coriander powder 
  • 2 tablespoon tamarind pulp
  • 1 cup water
  • salt to taste

How to prepare :
  1. Add sesame seed,peanut,coconut powder and fried onion in a mixing bowl.
  2. Blend it together thoroughly.
  3. Heat oil in a pressure cooker on medium heat.
  4. Splitter cumin seeds,add ginger-garlic paste,fry for 3 mints.
  5. Then add sesame-peanut paste,garam masala,cumin,coriander,turmeric,chili powder.
  6. Fry it until golden brown or when the oil separates from the gravy.
  7. Slit each eggplant into quarters without removing stem.
  8. Add eggplant,tamarind pulp and water into gravy.
  9. When the cooker reaches high pressure.
  10. Remove it and let it cool for 10 mints.
  11. Open the lid and pour in a plate.
  12. Sprinkle roasted coriander powder.
Serve Baghara Baigan with Hyderabadi biryani.........I like to eat with hot crispy paratha.