Baghare baigan recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Egg plant (brinjal ) - 1/4 kilogram
  2. Ginger garlic paste - 1 teaspoon (tsp.)
  3. Tamarind - one lemon size
  4. Turmeric powder - 1 teaspoon (tsp.)
  5. Chili powder - 2 teaspoon (tsp.)
  6. Curry leaves - little
  7. Oil - as needed
  8. Salt - as needed
  9. -- To Roast and Grind to paste --
    1. Blanched peanut - 2 teaspoon (tsp.)
    2. Sesame seed - 2 teaspoon (tsp.)
    3. Onion - 1
    4. Fenugreek seed - 1/2 teaspoon (tsp.)
    5. Coriander seed - 2 teaspoon (tsp.)
    6. Shredded coconut - 1 teaspoon (tsp.)
    7. Cumin seed - 1 teaspoon (tsp.)
    8. Poppy seed - 1 teaspoon (tsp.)

PREPARATION:

  1. Slit the egg plant (brinjal) and keep it aside.
  2. In a bowl add turmeric powder, chili powder, ginger garlic paste, little water and mix well to a paste.
  3. Soak tamarind in water and take thick juice.
  4. Dry roast the ingredients under the section "-- To Roast and Grind to paste --" and grind them to fine thick paste by adding little water as possible.
  5. In pan heat oil, add egg plant (brinjal) and sauté them.
  6. Now add the ground paste and sauté them well.
  7. Now add the ginger garlic masala paste. Mix well and sauté until the raw smell is gone.
  8. Now add the tamarind juice, salt, water as needed. Bring to boil and cook for 10 minutes.
  9. Continue cooking until the right thickness is reached and serve.

NOTES:




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