Yesterday after a long time I visited the local vegetable vendor and bought fresh vegetables in plenty. Amongst my colourful and fresh buy were a kilo of baby brinjals (Eggplant/baingan, if you may), which at first I didn’t have a heart to cook as they looked oh, so adorable! But then a girl must do, what a girl must do. 😉
So here’s detailing it out for all of you, the dish which I’d like to call ‘Baghare Baingan.’ You can pair this with hot chapatis and a raita for a full fledged meal.
It is a simple recipe and it takes hardly 30 minutes to prepare and cook.
- 1/2 kilo sliced baingan/egglplant
- 2 tomatoes
- 2 onions
- 2 garlic pods
- 1 pc ginger
- 1 green chilli
- 1 handful of peanuts
- 1 spoon salt
- 1 spoon sugar
- 1 spoon dhaniya powder
- 1 spoon red chilli powder
- 1/2 spoon haldi
- curry leaves
- Mustard Oil
- Dry roast peanuts in a pan, keep aside
- In a mixer grinder, add chopped tomatoes, onions, garlic, ginger, chilli, peanuts and grind till it makes a fine paste
- Heat a pan and add 1 spoon oil, add jeera and curry leaves
- Add the paste to the pan
- Add salt, sugar, dhaniya powder, red chilli powder, haldi
- Let the gravy cook and keep reducing it water at least 3-4 times, till the oil starts leaving the gravy.
- Add the chopped brinjals once gravy is half cooked
- Simmer and let it all come together
- Serve with hot chapatis and raita
Share your inputs about this dish with me, I’d love to hear from you!