Bagara Baingan

Indonesian Baby Eggplant in Spicy sauce

(3 votes)

1 pound baby eggplant
1 small onion chopped
1 small piece ginger chopped
3-4 garlic cloves
1 tablespoon groundnut or peanuts
1 small piece coconut
2-3 green chilies
1 tablespoon chopped coriander leaves
1 tablespoon sesame seeds
1 teaspoon garam masala
1 tablespoon coriander powder
2 ounces tamarind
salt and chili powder to taste
1-2 tablespoons oil

Fry onion, ginger, garlic, groundnut or peanut, coconut, chili, sesame seeds in a little oil and grind it to a smooth paste.

Soak tamarind in a little water and extract pulp. Clean and cut the eggplant till midway both sides. Stuff the masala paste into them.

Heat oil in a pan and fry the eggplants in it. Keep stirring or turning them to avoid eggplant getting burned. When you feel eggplants are half cooked, add tamarind pulp and let it come to boil. Add garam masala powder, coriander powder, salt and chili powder. Let the curry simmer until eggplants are well cooked.

Garnish with chopped coriander leaves.


Comments:

Hello Ashbury, Great site! Especially for an eggplant lover like me. I was a little surprised when the Bagara Baingan recipe was titled 'Indonesian', when it is actually 'Indian'. The recipe has its origins in the city Hyderabad, in South India, which is my home town. I had no idea it was popular in Indonesia. Thank you, Abhi
Abhi, Fairfax, va

i like recipe.
Anonymous, Location not stated.

My wife is from Indonesia this reeipe is very simular to the eggplant dish that they make in her village,fresh and spicy
Michael Farry, Haarlem The Netherlands


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