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  • Ariff Hussain | Shakila Begum

Bangalore-Muslim Cuisine - Bagara Baingan



Recipe:



Ingredients:

Peanuts - ½ cup

Poppy seeds - 1 tsp

Sesame seeds - 2 tsp

Onions - 2, Small

Garlic bulb - 1

Cilantro - ¾ cup

Jeera-Methi - 1 tsp, roasted

Tomatoes - 8

Brinjals - 8

Coconut - ¾ cup

Oil - ½ cup

Dry red chillies - 3, long and broken

Mustard seeds - ½ tsp

Pepper corns - 40

Curry leaves - 2 sprigs

Hing - a pinch

Red chilli powder - 2 tsp

Coriander powder - 3 tsp

Turmeric - 1/2 tsp

Tamarind ball - small, in water


Method:


1. Roast peanuts, poppy seeds, and sesame seeds separately & grind into paste.

2. Blend onions, garlic bulb, cilantro, and roasted jeera-methi into a paste.

3. Fry brinjals and tomatoes separately in half-height oil.

4. Grind coconut to a paste.

5. Roast ingredients in oil briefly.

6. Add in paste from step 2 and sauté for a while.

7. Add in red chilli powder, coriander powder and turmeric and continue to sautee till oil separates.

8. Add peanut, sesame and poppy seed paste from step 1.

9. Add salt and continue to sauté.

10. Add coconut paste and continue to sauté until oil separates again.

11. Add tamarind water.

12. Cook until masala smell vanishes.

13. Add brinjal and tomato and simmer. Add water as necessary so they soak up the gravy.

14. Continue to cook until oil comes to the surface.


Special Thanks to Mr. Ariff Hussain and Mrs. Shakila Begum for sharing their recipe with us.

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