Hi all, Wishing all of you a very Happy Vishu and New year. It's been busy with Spring and kids wanting to play all the time. Anyway, this recipe was made by my husbands aunt when she had come to visit us. She is an excellent cook and innovative too, trying to make new dishes all the time. Baigan as in Brinjal/Kathirukkai is an interesting vegetable in the sense that not everyone likes them and there are not a lot of dishes that can be made out of them (That's what my assumption is, maybe I am wrong). This one is an excellent side dish for Chapathi's OR Roti's so, Enjoy!
BAGARA BAIGAN
INGREDIENTS
BAIGAN/BRINJAL/KATHIRIKKAI: 4-6 Small ones slit into 4 without cutting them all the way through
ONION; 1 BIG OR-2 SMALL CUT INTO LONG SLICES
TOMATO: 1-2 LONG THIN SLICES
GREEN CHILLI: 1-2
FOR THE GRAVY
SESAME SEEDS: 1 TBSP
GROUNDNUT: 1 TBSP
COCONUT: 1 TBSP
GINGER AND GARLIC: 2 tsp or small size
CORIANDER POWDER: 1 TSP
GARAM MASALA; 1TSP
RED CHILLI POWDER: 1 TSP
JEERA: 1 TSP
SALT: 1 TSP
MAKING
The first step is to slit the Brinjal without cutting the brinjal completely. It means the whole Brinjal should be intact but slit into 4 right till the bottom and fried in oil until the brinjal becomes brown on the outside. Take it out and place it on paper to drain all the excess oil.
Next, take a pan and fry the Sesame seeds and Groundnut until it turns brown (not burnt brown but well fried brown). keep them aside. Do the same with Coconut until it turns brown. In a blender add all the three along with all the spices mentioned above for the gravy and grind it into a nice paste.
Take a pan, saute the Onions, Tomatoes with Green chilli. Add the fried Brinjal and allow it to cook for a couple of minutes before adding the masala paste. Cook for another 5 minutes until all the gravy has mixed well with the vegetables. Garnish with fresh Coriander leaves and Bagara Baigan is ready to serve.
TIPS
Make sure the sesame and grown nut are not burnt and also use them in proportion coz then will overpower the entire dish which many may not like.
You can add a tsp of cashews if you want to add more flavour but mind that the dish is already on the heavier side with fried Brinjal and coconut.
BAGARA BAIGAN
INGREDIENTS
BAIGAN/BRINJAL/KATHIRIKKAI: 4-6 Small ones slit into 4 without cutting them all the way through
ONION; 1 BIG OR-2 SMALL CUT INTO LONG SLICES
TOMATO: 1-2 LONG THIN SLICES
GREEN CHILLI: 1-2
FOR THE GRAVY
SESAME SEEDS: 1 TBSP
GROUNDNUT: 1 TBSP
COCONUT: 1 TBSP
GINGER AND GARLIC: 2 tsp or small size
CORIANDER POWDER: 1 TSP
GARAM MASALA; 1TSP
RED CHILLI POWDER: 1 TSP
JEERA: 1 TSP
SALT: 1 TSP
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| Bagara Baigan |
MAKING
The first step is to slit the Brinjal without cutting the brinjal completely. It means the whole Brinjal should be intact but slit into 4 right till the bottom and fried in oil until the brinjal becomes brown on the outside. Take it out and place it on paper to drain all the excess oil.
Next, take a pan and fry the Sesame seeds and Groundnut until it turns brown (not burnt brown but well fried brown). keep them aside. Do the same with Coconut until it turns brown. In a blender add all the three along with all the spices mentioned above for the gravy and grind it into a nice paste.
Take a pan, saute the Onions, Tomatoes with Green chilli. Add the fried Brinjal and allow it to cook for a couple of minutes before adding the masala paste. Cook for another 5 minutes until all the gravy has mixed well with the vegetables. Garnish with fresh Coriander leaves and Bagara Baigan is ready to serve.
TIPS
Make sure the sesame and grown nut are not burnt and also use them in proportion coz then will overpower the entire dish which many may not like.
You can add a tsp of cashews if you want to add more flavour but mind that the dish is already on the heavier side with fried Brinjal and coconut.
