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Ingredients:<\/strong><\/p>\n Cooking Method:<\/strong><\/p>\n Fry the egg plants lightly and keep aside.\u00a0 <\/span><\/p>\n To some oil, add pinch of hing, whole\u00a0 <\/span>garam masalas, little mustard , cumin seeds, bay leaf and saute a little. in low flame. Add grated onion\u00a0 <\/span>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\u00a0 <\/span>and add to the cooking vessel. Saute again.<\/p>\n Mix coconut powder, some peanut paste,\u00a0 <\/span>tamarind paste with some water and\u00a0 <\/span>add to the above mixture in vessel. Add appropriate quantity of salt\u00a0and water for gravy. Mix well\u00a0 <\/span>in low flame.\u00a0 <\/span>Be careful so that the mixture does not get burnt.\u00a0 <\/span><\/p>\n Add the fried egg plants, little kasoori methi leaves and bring the mixture to a boil in high flame. Cover\u00a0 <\/span>and cook in low flame for 5 min.\u00a0 <\/span>You can add water according to the amount of gravy needed.\u00a0 <\/span>Bagara Baigan is now ready. You can have it with biryani, rice or chapati.<\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients: Egg plants ( 2 big or 3 small ) cut into\u00a0 long big pieces whole garam masala\u00a0 ( 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\u00a0 coconut powder hing roasted peanut paste … <\/p>\n\n