Bagara Baingan ~ Exotic eggplant at its best! One of my very favorite brinjal curry, the kind I’d serve not only my loved ones but also my close friends and guests. The vibrant stuffing has a rich unique flavor, spicy, tangy and nutty with a hint of sweetness and taste good on its own, the kind you’d lick off the plate. 🙂
Bagara Baingan Recipe
Prep & Cooking: 45 mts
Serves: 4-5
Cuisine: Andhra
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1/4 kg purple brinjals, wash, make + quarters with stalk intact
small lemon sized tamarind, extract pulp
1 1/2 tbsps oil
1/4 tbsp grated jaggery (optional)
For stuffing:
1 tbsp dhania pwd
1 1/4 tbsp roasted peanuts
1 1/2 tbsps roasted til/nuvvulu
1/4 tsp methi pwd
1/2 tsp jeera pwd
1 tsp ginger garlic paste
1 large onion, chopped
1/4 tsp garam masala (elaichi, cinnamon, cardamom)
1 1/4 tsp red chilli pwd
salt to taste
For poppu/tadka/seasoning:
1/2 tsp mustard seeds
3 crushed garlic cloves
a sprig of curry leaves
1 Make a paste with all the stuffing ingredients. Make a + slit in each brinjal, place stuffing as shown in the image above and keep aside.
2 Add oil in a vessel, add mustard seeds and let them splutter. Add crushed garlic and curry leaves and toss them for a few seconds till the flavors come out. Place the stuffed brinjals in the oil and cook on medium high flame for 2 mts. Now, cover with lid and let them cook on medium low flame for 15 mts. Keep checking in between and stir fry to ensure the brinjals don’t burn or stick to the pan.
3 Add the tamarind extract along with two cups of water and jaggery. Bring to a boil and reduce flame. Place lid and cook over low flame for 15-18 mts. Remove lid and cook for another few mts if it appears still watery. Let the brinjals cook till you achieve a thick gravy consistency. Turn off heat.
4 Serve with rice or rotis.
