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CDKitchen

Bagara Baingan
CDKitchen https://www.cdkitchen.com
Serves/Makes: 4    |   Ready In: < 30 minutes

Ingredients:
1 pound baby eggplant
1 small onion, chopped
1 small piece ginger, chopped
4 cloves garlic
1 tablespoon groundnut or peanuts
1 small piece coconut
3 green chilies
1 tablespoon chopped coriander leaves
1 tablespoon sesame seeds
1 teaspoon garam masala
1 tablespoon ground coriander
2 ounces tamarind
salt to taste
chili powder to taste
2 tablespoons oil

Directions:
Fry onion, ginger, garlic, groundnut or peanuts, coconut, chili, and sesame seeds in a little oil and grind it to a smooth paste.

Soak tamarind in a little water and extract pulp. Clean and cut the eggplant until midway through both sides. Stuff the masala paste into them.

Heat oil in a pan and fry the eggplants in it. Keep stirring or turning them to avoid eggplant getting burned. When you feel eggplants are half cooked, add tamarind pulp and let it come to boil.

Add garam masala powder, coriander powder, salt and chili powder. Let the curry simmer until eggplants are well cooked. Garnish with chopped coriander leaves.

Recipe Location: https://www.cdkitchen.com/recipes/recs/262/Bagara_Baingan22307.shtml
Recipe ID: 30677

Nutrition:
per serving: 169 calories, 12g fat, 15g carbohydrates, 3g protein.

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