Romancing the baingan!

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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. 😉

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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.

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It is a simple recipe and it takes hardly 30 minutes to prepare and cook.

Ingredients

  • 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
  • Jeera
  • curry leaves
  • Mustard Oil

Procedure:

  • 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!

2 Comments

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