Bagara Baingan is this amazing dish that will turn you into an Brinjal lover.This is a very famous Andhra dish usually served on special occasions.
Fennel powder – a pinch
- Extract the tamarind in 1 cup warm water. Keep aside.
- Dry roasts the peanuts and sesame seeds separately until golden brown. Set aside to cool.
- Then, grind together with the coconut and little water to form a smooth paste.
- Fry the Brinjal in oil until soft but still holds shape. Drain and set aside.
- In the same oil, fry grated ginger a minute. Lower the stove heat.
- To this, add turmeric powder, chili powder (if you want more spicy you can add more chili powder), Jeera, coriander powder and fennel powder. Mix well and fry for another minute.
- Then add the grounded peanut paste and fry for 3 to 4 minutes.
- Add the tamarind water, mix well. Boil for two minute.
- Then add the Brinjal and salt cook closed for 10 minutes in low heat.
- Slowly oil will ooze out in the gravy. Now the Bagara Baigan is ready.
- Garnish with fresh coriander leaves before serving.
Source: Sadhanas kitchen