Home / PAKISTANI AND INDIAN RECIPES IN ENGLISH / Vegetable Recipes / Bhagaray Baingan (Eggplants in gravy)

Bhagaray Baingan (Eggplants in gravy)

:aubergine 1.5kg
:*baby potatoes 8
:peanuts 4tbsp
:seasame seeds 4tbsp
:dessicated coconut or powdered coconut 4tbsp
:onion 3 medium,ROASTED WITH SKIN ON ON NAKED FLAME THEN PUREE WITH THE GINGER GARLIC
:ginger garlic paste 2tsp
:oil 1/4 cup
:salt
:red chillli powder 1tbsp ,i used more bcoz i like it spicy
:termaric 1tsp
:corriader powder 1tbsp
:tarmarind 1/4 cup soaked in 1 cup water

:dry roast the peanuts,sesame & coconut seperatly & grind it to a fine powder.
:wash & then slit the baby Eggplant keeping the head attached.
:mix together salt+red chilli powder+termaric+corriander & fill in the aubergines+potaoes…
:take a big wok,heat in the oil,add in the baby aubergine +baby potato…cook it until well roasted(or u notice wrinkles on the eggplants),take them out..
:add in the onion puree in the same pan(u can add more oil(2tbsp) at this stage but i didn’t,i found that enough)…stir 4 5 mins…now check 4 seasoning,remember v hav already added spices in the eggplants..carefully add more if needed…
:add in the tarmarind water…
:add in the eggplants + baby potatoes,cook them covered on low flame until oil comes up & a beautiful gravy hav formed..
ENJOY!

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