Bhagarey Baigan

1/2 pound onion
1 1/2 pounds Japanese eggplant
1/2 pound tomatoes
1/2 gallon oil
1/4 ounce curry leaves
1/4 ounce mustard seed
3 red chiles, dried
1/4 ounce cloves
1/4 ounce cardamom
1/4 ounce cinnamon
1/4 ounce cumin
1/4 ounce coriander seed
1/4 ounce mace
3 ounces peanuts
2 ounces sesame seed
1 ounce minced garlic
1/4 ounce red chili powder
1/4 ounce coriander powder
1/4 ounce turmeric
5 ounces tamarind paste
13.5 ounces coconut milk
1/4 ounce grated fresh coconut

Peel and chop onions. Slice eggplant into 1 1/2 inch thick rounds. Chop tomatoes. Fry a few curry leaves for garnish.

Heat a small amount of oil. Add mustard seed, cloves, cardamom, cinnamon, cumin, coriander seed, mace, dry red chiles, and rest of curry leaves. When seeds crackle, add of the onions, and sauté. Reserve cooked spices. Fry peanuts and sesame seeds till lightly brown and remove from heat. Combine with spice mixture. Add water to make a smooth, thick paste.

Saute garlic in a bit of oil until lightly browned. Add remaining onion, chopped tomatoes, red chili powder, coriander powder, turmeric and tamarind paste. Cook until water from tomatoes has evaporated. Add reserved paste, and cook until oil leaves side of pot. Add coconut milk and boil.

Fry eggplant until crisp, add to sauce, adjust seasoning and consistency. Serve garnished with grated fresh coconut and crisp curry leaves.

Yield: 4-6 Servings



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