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The ingredients needed to make Baghare Baingan/Tempered Eggplants with creamy gravy for lunch :):
- Take Eggplants Baby
- Use Oil
- Take Curry Leaves
- Use Onion Large Finely Chopped
- Provide Ginger-Garlic Paste
- Use Mustard Seeds
- Prepare Fennel seeds
- Prepare Cumin Powder
- Take Coriander Powder
- Take Red Chilli Powder
- Use Turmeric Powder
- Take Garam Masala Powder
- Take Sugar
- Get Lemon Juice
- You need Salt
- Use Coriander leaves to garnish (Optional)
- Provide Peanuts
- Provide Coconut Fresh Grated
- Use Sesame Seeds
- Use Poppy Seeds
Steps to make Baghare Baingan/Tempered Eggplants with creamy gravy for lunch :):
- Wash eggplants and slit lengthwise into four, hold together at the stalk, and keep aside. Meanwhile dry roast the peanuts, grated coconut, sesame and poppy seeds in a pan, grind it to a fine paste with the help of li'l water.
- Add cumin, coriander, turmeric, red chilli powder, salt to taste, sugar and lemon juice to this paste and mix well. Stuff the slit eggplants with some masala paste and reserve the rest.
- Heat oil in a kadai, add mustard seeds, fennel seeds and curry leaves for tempering. Add onion and saute it for 3-4 minutes till it become translucent. Then add ginger garlic paste, stir it for 2 minutes. Add stuffed eggplants and saute for 8-10 minutes.
- Add the reserved masala paste and mix nicely for another 2 minutes. Add 1 and a half cup of water and mix well. Cover and cook over low flame for 10-12 minutes till eggplants are cooked completely and the masala starts leaving oil on the surface.
- Before turning off the stove, sprinkle some garam masala and mix gently. Serve hot with chapatis, naan or rice :)..
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