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Bagara baingan(నూనె వంకాయ కూర, பகர பைங்கண், भागरा बैंगन)

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).

Ingredients:

  • 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

Paste ingredients:

  • Ground nuts (peanuts)    2 tbsp
  • Sesame seeds    2 tbsp
  • Poppy seeds  2tbsp
  • Coconut powder or fresh coconut   2 tbsp

Method :

  1. First dry roast the peanuts, sesame seeds ,poppy seeds and coconut powder till they into nice golden yellow color.
  2. Make a paste (little bit coarse) and keep aside.
  3. Soak the tamarind in 1/2 cup water and extract the juice.
  4. Wash and cut the brinjals (“+” shape) and put them in water.
  5. Now heat a pan with oil and add mustard seeds.
  6. When they start to pop add bay leaf, cinnamon, cardamom and cloves.
  7. When they start to crackle add sliced onions and saute till they become transparent.
  8. Add ginger garlic paste and saute till the raw smell disappears or till the oil separates from the mixture.
  9. Now add brinjals, salt and cover with a lid and cook on low flame till the brinjal become tender.
  10. Add chilli powder, coriander powder and turmeric powder and saute for few seconds.
  11. Now add the tamarind extract and bring it boil.
  12. Add ground paste and combined well.
  13. Cover with a lid and cook on very low flame for further 10 mins.
  14. In-between stir well. so that they don’t burn.
  15. Finally adjust salt and garnish with coriander leaves.
  16. Now yout easy and tasty bagara baingan is ready to serve.
  17. This goes well with Roti, paratha, plain white rice.

 

Other variants / Cuisine Style : simple Nune vankaya Koora 2. Brinjal Masala.

 

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