Bahara Baingan

Ingredients

• • Violet brinjal - ¼ kg
• • Ginger-garlic paste - 1 ½ teaspoons
• • Mustard - ¼ teaspoon
• • Curry leaves - 1 sprig
• • Turmeric powder - ¼ teaspoon
• • Oil (for frying) - as required
• • Tamarind (soaked & extracted) - small lime size
• • Jaggery - as required
• • Salt - as required
• • Cream - 1 teaspoon

Ingredients For Grinding To A Paste

• • Dhania (dry roasted) - 1 tablespoon
• • Jeera - ½ teaspoon
• • Peanuts (roasted) - 1 tablespoon
• • Red chillies - 10
• • Coconut (grated, fresh) - 2 tablespoons
• • Sesame seeds (dry, roasted) - 1 ½ tablespoons
• • Garlic - 3 flakes

Method

• 1. Wash and slice brinjals into long pieces.
• 2. Soak in salted water for few minutes.
• 3. Dry up moisture by spreading over a cloth for few minutes.
• 4. Deep fry in hot oil till dark brown in colour. Keep aside.
• 5. Heat oil and butter in a frying pan, add mustard, ginger garlic paste, curry leaves and then ground paste.
• 6. Stir fry for few minutes. When good smell comes from the masala, mix tamarind extract, jaggery and salt.
• 7. Cook till almost dry. Add deep fried brinjals, mix well and serve hot topped with little cream.