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home > recipes > vegetables > bagara baingan
from Indonesia Bagara Baingan (Baby Eggplant in Spicy sauce) 1 lb 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 chili 1 tablespoon chopped coriander leaves 1 tablespoon sesame seeds 1 teaspoon garam masala 1 tablespoon coriander powder 2 oz. tamarind salt and chili powder to taste 1-2 tablespoon 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 stiring 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.

Bagara Baingan


average rating = 5 stars(5.00001 comment available)
SUBMITTED BY
list all recipes for VEGETABLES (485)
list all Australian/South Pacific recipes (81)
list all recipes by DURBHAKULA.SWARNALATHA (1)


   

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keyword: bagara
keyword: baingan
ethnicity: australian/south pacific
recipes for vegetables
recipes by Durbhakula.Swarnalatha
Email Address:
(posted January 22, 2000)

from Indonesia

Bagara Baingan

(Baby
Eggplant in Spicy sauce)

1 lb 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 chili
1 tablespoon chopped
coriander leaves
1 tablespoon sesame seeds
1 teaspoon
garam masala
1 tablespoon
coriander powder
2 oz.
tamarind
salt and chili powder to taste
1-2 tablespoon 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 stiring 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.



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+1 comment
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from Ontario, Canada wrote:5  1

Excellent Recepie! - Accurate and very tasty. may 2003
5 starsMay 19, 2003


 
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