Bagara Baingan (Eggplant) | Indian Mom's Kitchen

For making this dish, the smaller variety of Baingan is used. This is a delicious dish and goes well with Rotis, Jeera Rice, Pulao and also plain Rice. Let me show how you can easily make it at home.

Ingredients:
20 Baingans (Eggplant)
1 tsp desiccated Coconut
1 tsp white Til
1 tsp Cumin
1 Onion
7-8 shallots
1 tsp Coriander powder
1/2 tsp Turmeric powder
1 tsp Red Chilli powder
1/2 cup Curd
4 tsp Oil
1/2 tsp Mustard
3 slit Green Chillies
1/2 tsp Tamarind paste
1/4 tsp Kalonji (Nigella seeds)
1/4 tsp Methi seeds
1 tsp Ginger Garlic paste
Curry leaves
Salt to taste

Method: Take 20 small Baingans and cut into 4 sections without detaching the stem. In a pan dry roast 1 tsp Cumin, 1 tsp desiccated coconut, 1 tsp white sesame and 1/4 tsp Salt. Cool and make a coarse powder. Stuff the Baingans with this mixture and keep aside. Heat 1 tsp Oil in a pan and saute the roughly chopped Onions and Shallots till it turns brown. To this add Coriander powder, Turmeric powder and Red Chilli powder and saute for a minute. Add Curd and mix well. Cool and grind to smooth paste. In a pan heat 3 tsp Oil and put Mustard seeds, Kalonji (Nigella seeds), Fenugreek seeds, slit Green Chillies, Curry leaves and Ginger Garlic paste and saute for 2-3 minutes. Put in the stuffed Baingan and saute for 5 minutes. Add the balance stuffing mixture and combine well along with a little salt. Put in the Onion paste and saute. Also, add 1/2 tsp Tamarind paste and mix well. Finally, add 1 cup water and cover and cook till Baingans are soft and the gravy thick. Bagara Baingan is ready to serve.

Music: http://www.bensound.com