Ingredients:
- Egg plants ( 2 big or 3 small ) cut into long big pieces
- whole garam masala ( 3 cardamom,3cloves, 1 piece cinnamon, 1 piece mace, 1 big bay leaf)
- 2 tbs grated onion
- ginger paste
- garlic paste
- little kasoori methi leaves
- little mustard
- little cumin seeds
- little coconut powder
- hing
- roasted peanut paste
- little tamarind paste
- turmeric powder
- cumin powder
- coriander powder
- Kashmiri mirch powder
- oil
- salt
Cooking Method:
Fry the egg plants lightly and keep aside.
To some oil, add pinch of hing, whole garam masalas, little mustard , cumin seeds, bay leaf and saute a little. in low flame. Add grated onion and lightly fry. Add little ginger paste and garlic paste and saute a little. Mix appropriate quantity of turmeric, cumin, coriander, mirch with small amount of water and add to the cooking vessel. Saute again.
Mix coconut powder, some peanut paste, tamarind paste with some water and add to the above mixture in vessel. Add appropriate quantity of salt and water for gravy. Mix well in low flame. Be careful so that the mixture does not get burnt.
Add the fried egg plants, little kasoori methi leaves and bring the mixture to a boil in high flame. Cover and cook in low flame for 5 min. You can add water according to the amount of gravy needed. Bagara Baigan is now ready. You can have it with biryani, rice or chapati.