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Baghare Baingan

Baghare Baingan

Baghare Baingan

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Baghare Baingan Recipe, Baingan Ringna Sabji, How To Make Baghare Baingan Recipe

How to makeBaghare Baingan ?How to cookBaghare Baingan ?Learn the recipeBaghare Baingan by vahchef.For all recipes visit vahrehvah.com

About Recipe

Vankaya Sannvankaya koora, Kathirikai Kuzhambu, Begun torkari

How to make Baghare Baingan

(15 ratings)
105 reviews so far
Prep time
mins
Cook time
mins
Total time
0 mins
Baghare Baingan
Author : Vahchef
Main Ingredient : Brinjals
Servings : 0 persons
Published date : February 04, 2019


Ingredients used in Baghare Baingan
• Cooking oil - 4 tablespoons.
• Salt - to taste.
• Turmeric powder (pisi haldi) - 1/2 teaspoons.
• Sesame seeds (till) - 2 tablespoons.
• Coriander seeds (saabut dhania) - 1 tablespoons.
• Cumin seeds (sufaid zeera) - 1 tablespoons.
• Red chilli powder (pisi lal mirch) - 1 teaspoons.
• Fresh coriander/cilantro leaves (hara dhania) - bunch.
• Desiccated coconut (khopra) - 2 tablespoons.
• Peanuts (moum phali) - 2 tablespoons.
• Ginger (adrak) - 1/2 piece.
• Tamarind extract (imli) - 2 tablespoons.
• Red chillies (lal mirch) - 5 numbers.
• Onions - 2 numbers.
• Brinjals (baingan) - 500 grams.
Method:

1) Wash the brinjals well, cut the stem, leaving the canopy in place and cut frac34; of the length of each brinjal into a criss cross, leaving the attached at the other end.

2) Heat two tablespoons of oil in a thick and wide pan and add the brinjals. Sprinkle some salt and leave the brinjals to cook until well done and soft.

3) In the meantime roast the peanuts and sesame seeds. Switch off the flame and fry the coconut powder in the hot pan with the heat off.

4) Using just enough oil roast coriander, cumin and red chillies.

5) Pricked to a fork or knife, roast the onions on a low flame with the peel. Allow the roasted onions to cool and remove the peel.

6) Blend all of the roasted ingredients along with the turmeric powder. Once all of the ingredients are powdered finely, add the peeled onions, ginger and frac14; cup of water and blend again until it turns into a fine thick paste.

7) Transfer the cooked brinljals to another container leaving the oil behind (if there is any).

8) In the same pan heat two tablespoons of oil and add the paste, red chilli powder and tamarind extract. Add water if necessary. Add salt and cook until the raw smell of the tamarind is gone. Add the cooked brinjals and cook on a low flame until the oil separates, by continuously stirring them, without breaking the brinjals.

9) Garnish with the chopped coriander/cilantro leaves before serving.






Cooking with images Vange Rassa , Brinjal Eggplant rasdar, Badanekai Gulla saaru






Comments & Reviews

 

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Recent comments

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shazyjam Posted on Fri Mar 30 2012

looks really yummy..very informative..nice to see that you enjoy and love what you are doing..

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jztv10 Posted on Wed Apr 18 2012

Yummy.. Love the way u explain, inspiring others to cook!! Great chef!! .

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Saloni Shantaram Posted on Sat Apr 28 2012

I with million other thank you for putting so much of an effort and making life so easy for us when it comes to cooking!!! I can proudly now say I am a total loyalist and jus follow u!! Bless you!!

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Saloni Shantaram Posted on Sat Apr 28 2012

You are jus excellent brilliant marvelous fabulous!!! jus out of this world!! everything tht I have tried from ur videos have never been a disappointment and I so very glad I discovered you here!! I absolutely love trying different recipes and is so

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acid grime music Posted on Wed May 16 2012

all in all indian food is amazing. after much experimentation with eggplants in indian cooking, i recommend grilling eggplants (any kind) with the best lump coal in town, quality charcoal mix really takes this indian dish (baigan bharta or any varia

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naz kumar Posted on Sun Jun 10 2012

video was a piece of shit

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jsschill05 Posted on Wed Jul 18 2012

Its a hyderabadi dish (:

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cupid rocks Posted on Wed Jul 18 2012

yepp nice dish

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cupid rocks Posted on Wed Jul 18 2012

yeah its an hyd..dish ur right.....

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jsschill05 Posted on Wed Jul 18 2012

oye how come u watching this at the same time as me ???

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priya0331 Posted on Thu Aug 16 2012

Can anyone please tell me what brand of stainless steel frying pan is VahChef using? I am a great fan of stainless steel pan as their lifetime is more as compared to the regular NonStick.

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jsschill05 Posted on Sat Aug 18 2012

There is tomato paste in this recipe in ur website chef vahrevah , wonder y ...???

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