Telangana
Bagara baingan
Small brinjals in a peanut, sesame and coconut gravy. Nutty, tangy and very sure of itself.
50 minTime
6 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original317kcalsame
6 gproteinsame
8 gfibresame
50minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Dry roast the peanuts, sesame, coconut, coriander seeds and half the cumin separately on low heat. Cool.
- 2Fry the onion in 1 tbsp oil until golden. Grind with the roasted mix, ginger garlic paste, chilli powder, turmeric and a little water to a smooth paste.
- 3Fry the slit brinjals in 2 tbsp oil, covered, turning now and then, until the skins wrinkle. Lift them out.
- 4Heat the remaining oil. Add mustard, the rest of the cumin, fenugreek, nigella and curry leaves, then the paste. Fry, stirring.
- 5Add the tamarind extract, water, salt and jaggery and bring to a simmer. Slide in the brinjals, cover and cook on low until tender and the gravy is thick.
- 6Rest for at least 15 minutes, scatter coriander and serve with biryani, bagara rice or rotis.
Serve it like this
Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.
