With the vacations nearing to end, I thought I would resume my writing .My children always keep me busy and the daily chores have become a ritual these days . I have been keeping so busy that it took me nearly three months to resume blogging again.
I would like to thank my viewers and well wishers who have been visiting my blog and keep it going . My friends and family have also been prodding me that I resume blogging .A big "Thank You" to all my well wishers !
Coming to my recipe .This recipe is a traditional dish of Hyderabad. Nizams had a great appetite for a variety of food starting from non -vegetarian to vegetarian dishes . Baghara baigan which means tempering of stuffed eggplants with grounded peanut,sesame mixture and cooked in a rich and creamy paste was one of their favorite vegetarian dishes . It is a very yummy dish which I am sure will be liked by all of you .
A teacher of mine has requested this recipe . Therefore this is just for Sabita Madam, who was my lecturer in College .
Brinjal or baigan-6 (baby purple )
Sesame seeds-2 tbspoons
Peanuts-2 tbspoons
Grated coconut-2tbspoons
Onion-1 chopped
Ginger and garlic paste -2tbspn
Turmeric powder-1/4 tspoon
Jeera powder-1 tspn
Coriander powder-1 tspn
Red chilli powder-1tspn
Tamarind -A small lemon sized ball
Salt- To taste
Oil-For frying and for the curry
Method-
- Dry roast the peanuts and sesame seeds separately golden brown .Set aside to cool. Then grind together the peanuts ,sesame seeds and dry coconut with a little water into a fine paste.
- Extract the tamarind juice from the pulp after soaking the tamarind in warm water for 20minutes .
- Give 4 cuts to the brinjals with the stem intact .Fill a small quantity of the mixture into the brinjals .Deep fry in oil till the brinjal is soft but still holds the shape. Keep aside .
- In another pan, add two table spoons of oil , add chopped onion and the ground paste .Add turmeric powder, chilli powder,jeera powder ,coriander powder and salt to taste. Mix well and add the tamarind juice and add the fried brinjals, again mix well .Cover the lid for 5 to 10 minutes .( You can add 1/2 cup of water at this point if you feel the gravy is thick .) When done, serve it hot with biriyani or steamed rice .
