Bagara baingan (నూనె వంకాయ కూర, பகர பைங்கண், भागरा बैंगन) is purple brinjals, stuffing made with dals and fresh coconut and cooked in a pan. The stuffing tastes very good when cooked in a seperate pan. It is an mouth watering dish when taken with rice.
Regional dish : Andhra pradesh; Tamilnadu; Karnataka; Kerala; Maharastra; South India and some places in North India.
Cuisine Style : Andhra Pradesh | Cooking Time 30 minutes | Take with rice or chapati | Type Curry | Shelf Life : 1 day.
Appx. Nutritional values calculated for whole recipe:
Calories ( 503.8 Kcal), Carbohydrates ( 57.5 g), Protein ( 21.1 g), Fat ( 38.1 g).
- Brinjals 8
- Medium size onion finely sliced 1
- Small lemon size tamarind
- Ginger garlic paste 1 tsp
- Chilli powder or to taste 1 tsp
- Coriander powder 1 tsp
- Turmeric powder 1/4 tsp
- Mustard seeds 1/2 tsp
- Fenugreek seeds 10
- Bay leaf 1
- Cardamom pods 2
- Cloves 2
- Cinnamon 1″
- Few curry leaves
- Few coriander leaves
- Oil 4 tbsp
- Salt to taste
- Ground nuts (peanuts) 2 tbsp
- Sesame seeds 2 tbsp
- Poppy seeds 2tbsp
- Coconut powder or fresh coconut 2 tbsp
- First dry roast the peanuts, sesame seeds ,poppy seeds and coconut powder till they into nice golden yellow color.
- Make a paste (little bit coarse) and keep aside.
- Soak the tamarind in 1/2 cup water and extract the juice.
- Wash and cut the brinjals (“+” shape) and put them in water.
- Now heat a pan with oil and add mustard seeds.
- When they start to pop add bay leaf, cinnamon, cardamom and cloves.
- When they start to crackle add sliced onions and saute till they become transparent.
- Add ginger garlic paste and saute till the raw smell disappears or till the oil separates from the mixture.
- Now add brinjals, salt and cover with a lid and cook on low flame till the brinjal become tender.
- Add chilli powder, coriander powder and turmeric powder and saute for few seconds.
- Now add the tamarind extract and bring it boil.
- Add ground paste and combined well.
- Cover with a lid and cook on very low flame for further 10 mins.
- In-between stir well. so that they don’t burn.
- Finally adjust salt and garnish with coriander leaves.
- Now yout easy and tasty bagara baingan is ready to serve.
- This goes well with Roti, paratha, plain white rice.
Other variants / Cuisine Style : simple Nune vankaya Koora 2. Brinjal Masala.
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