Sunday, July 18, 2010

Baghare baigan

We both love alu-baigan sabzi, especially with khichdi- on little sweet side with hint of garlic. Sometimes, with little variation, I cook potato and eggplant in onion –tomato gravy. But I did not know any other recipe using these two veggies as main ingredients. Here, when we go to Indian restaurant, we get limited options in vegetarian category and bagahre baigan or masala baigan is one among them. So far it never clicked to give it Punjabi, spicy taste. I thought to make it in a restaurant style and now I am happy knowing one more curry.

Serves 4
Preparation Time: 20 Minute
Cooking Time: 45 Minute

6 Small eggplants
2 Medium potatoes
2 onions
1 tomato

For gravy
1 dried red chili
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp poppy seeds
1 tsp sesame seeds
2 cloves of garlic

Dry spices
¼ tsp turmeric powder
½ tsp red chili powder
½ tsp kitchen king masala
1 tsp grated coconut
1 tsp kasuri methi
½ tsp Sugar
1 tsp lemon juice
Oil for frying
Fresh coriander for garnishing

1. Cut potatoes and eggplants in ¼ inch pieces and deep-fry them until they are light brown and tender
2. Chop onions and tomato
3. Grind all ingredients for gravy with little water and make a thick paste
4. Take 2 tbsp oil in skillet, when heated add chopped onions
5. Once onions turn golden brown, add tomato and stir for 2-3 minutes
6. Add gravy and then all dry spices
7. Once everything is properly mixed, add fried potatoes and eggplants and water, if required
9. Turn off the heat and garnish with coriander

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