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Bagara Baingan

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Cooking shows are a pleasure to watch. It is one of my favourite pass time and a great stress reliever. To be frank the very first thing that pulls me into this show are the accessories they use. Yeah, the props, the utensils, the lovely kitchen set up everything catches my eyes. I forget my entire surrounding and am fully engrossed. But to my disappointment, the cooking shows featured in Indian channels, especially the Tamil channels (I am not aware of the other regional ones) were not that eye pleasing. Of course the main part of the cooking show, i.e., the recipe instructions and the dish as such is well executed. No complaints in that. But as a viewer I expected the overall presentation to be catchy as well. I kept wondering why they make such boring shows. 

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As, everyone gets exposed to more and more international television nowadays, slowly now things have started to change. There is so much improvement and one such appealing show is "Samayal Samayal" with Venkatesh Bhatt. Today's recipe is from his show. A delectable dish from the Nizams of the Hyderabad. Small sized whole brinjals cooked in a spicy and exotic gravy. A perfect accompaniment with steaming white rice. 

Mamidikaya Pappu | Mango Dal | Mangai Paruppu

Bagara Baingan

A delectable dish from the Nizams - Whole brinjals cooked in a spicy gravy.

Prep Time: 15 Mins | Cook Time: 20 Mins | Total Time: 35 Mins | Serves: 2

Ingredients
Paste 1

  • 1 Medium sized Onion
  • 2 teaspoon Coriander seeds
  • 2 teaspoon Sesame seeds
  • 1 teaspoon Poppy seeds
  • 2 teaspoon Jeera
  • 1 teaspoon Fenugreek seeds
  • 2 teaspoon Peanuts
  • ½ Cup Dry Coconut
Paste 2

    • 2 teaspoon Ginger garlic paste
    • 1 teaspoon Turmeric powder
    • 1 teaspoon Red chili powder
    • Jaggery 1 tsp
    For the Curry

            • 3-4 tablespoon Oil

            • 1 teaspoon Kalonji
            • Salt to taste
            • Few curry leaves
            • Tamarind extract
            • 5 small sized Brinjals
            Instructions

            1. Dry roast the ingredients mentioned in paste 1. Roast each separately until they turn golden brown.  Grind this top a smooth paste and keep aside. 
            2. In a bowl mix ginger garlic paste, turmeric powder, red chilli powder and Jaggery. Make this as a thick paste and keep aside.
            3. Slit the brinjal in four keeping the head intact. 
            4. Heat a heavy bottomed pan. Add oil; once hot, add the kalonji, curry leaves and let it splutter. Then add the brinjal and cover it and cook for about 5 minutes. 
            5. It should brown on the sides and get cooked. If not cook for some more time. 
            6. Then add the ground paste (paste 1) and paste 2. Mix it well. 
            7. Then add the tamarind extract, salt and little water.  Cover and cook for about 10 minutes on medium high flame. The gravy would have slightly thickened to a curry consistency. 
            8. Turn off the flame and serve this with rice. 

            Notes

            1. The ingredients mentioned above will yield a very thick gravy. So be a little generous in adding water. 
            2. Kalonji seeds impart a unique flavour to this dish. So try not to omit it. 
            3. Also try to get small sized brinjals as these are cooked whole in the gravy. 

            This post is for Blogging Marathon 57 under the theme "Eggplant dishes". Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 57 here.  
            This is also for the event Cooking with Cookbook challenge event organized by Srivalli. 

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            Reader Interactions

            Comments

            1. Sowmya :) says

              I watch his show too....all the time. Love your fish....looks sumptuous!

              Reply

            2. Pavani N says

              This is a slightly different bagara baingan recipe than what I make. Bookmarked to try some time soon. BTW for some reason, pictures are not showing up. Please check it.

              Reply

            3. Sapana Behl says

              Bagara baingan is one scrumptious dish.I can not see the picture.

              Reply

            4. Priya Suresh says

              Bagar baingan is definitely one of the best and most liked dish at home, love it.

              Reply

            5. Chef Mireille says

              the gravy sounds delicious, even if I cant tolerate the eggplant 🙂

              Reply

            6. Harini-Jaya R says

              I was not able to view the pictures..says 'This photo is no longer available'

              Reply

            7. Srivalli says

              Sadly your picture is down and can't enjoy the photo..I agree on the cookery show..when I used to watch TV that used to on my list..

              Reply

            8. Varadas Kitchen says

              I cannot see the picture but the recipe sounds great.

              Reply

            9. vaishali sabnani says

              Thats a lovely dish to share! We have loads of cooking shows in India and they have pretty good stuff , good presentation, good set ups !

              Reply

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