1tablespoonTamarind pasteor ½ small lemon sized seedless tamarind
¼cupWater
For bagara baingan recipe::
3tablespoonsOil
6Small baingan (baby eggplant)
Salt to taste
1teaspoonCumin seeds
1teaspoonRed chili powder
1teaspoonCoriander powder
1cupWater
2-3tablespoonsCilantro or coriander leavesfinely chopped for garnishing
Instructions
Cooking eggplants:
Wash baby eggplant well. Remove the stems and cut into 4 pieces.
And keep in a cold water to avoid discoloration.
Heat 2 tablespoon of oil in a pan on medium heat. Once hot add eggplant pieces. Sprinkle some salt on it and let it cook and do flip them in between for even cooking.
Once eggplants are cooked. Check by inserting a knife, if it cuts easily without any effort meaning they are cooked well.
Remove it to another plate and keep it aside.
making paste:
Take all the ingredients listed under ‘for paste’ in a grinder.
First add water and then other ingredients for easy grinding process.
And make smooth paste.
Keep aside till needed.
Making bagara baingan recipe:
Heat remaining 1 tablespoon of oil in the same pan on medium heat.
Once hot add cumin seeds and let them sizzle.
Then add ground paste and salt. Mix well.
Cook it till all the moisture evaporates and it starts to leave the sides of the pan. Keep stirring in between.
Add red chili powder and coriander powder. Mix and cook for a minute.
Add water to make it gravy consistency. Bring it to a boil and simmer for 2-3 minutes.