- 10-12 small brinjals/aubergines/ baingan ½ coconut grated 7-8 red chillies 4 onions 2 tablespoon coriander seeds 1 ½ tablespoon sesame seeds 1 teaspoon poppy seeds ½ teaspoon turmeric powder 2 cms cinnamon stick 4 cloves 2 cardamoms 2 bay leaves 7 flakes of garlic 1 marble size ball of tamarind (or 2 tomatoes chopped) 3 black pepper corns 4 tablespoons oil Salt to taste
BAINGAN BAHAR/ BRINJAL BLOOMS
A popular recipe of brinjals/ aubergines/ baingan stuffed with flavoursome paste of spices.
- Chop 2 onions fine. Slit the vangi/ baingan/ aubergines/ brinjals from the lower side, keeping the stem intact
- Roast the remaining 2 onions directly on a flame till done.
- Heat oil on a tawa pan and fry red dry chillies/ peppers till crisp. Add coriander seeds and light fry them. Remove from the tawa pan and keep aside
- Add sesame seeds, fry for 2 minutes and keep aside
- Add cardamoms, cinnamon, cloves, pepper corns & garlic flakes & fry them till light brown. Remove from the tawa pan
- Add grated coconut & fry till well browned and remove from heat
- Grind all the fried masala/ spices alongwith roasted onions, fried grated coconut, salt and tamarind to a fine paste
- Stuff a little ground masala into each brinjal
- Heat oil and fry the brinjals/ aubergines till done
- Heat oil in a heavy bottomed pan. Add bay leaves & two chopped onions. Fry till onions turn brown. Add the ground masala paste, turmeric powder and fry well till oil floats on top
- Add chopped tomatoes if using them, Add enough water to make thick gravy. Add salt
- When the curry comes to boil, add the masala brinjals
- The brinjal blooms/ baingan bahar is ready to serve