Bagharay Baingun
Time of preparation: 40 Minutes
Time of cooking: 55 Minutes
Ingredients for special spice:
| Coriander Seeds | 1 teaspoon |
| Cumin Seeds | 1 teaspoon |
| Mustard Seeds | ½ teaspoon |
| Sesame Seeds | 1 teaspoon |
| Poppy Seeds | 1 teaspoon |
| Peanuts | 2 tablespoon |
| Desiccated Coconut | 1 tablespoon |
Steps for special spice:
| 1. Roast these spices on flat pan respectively and grind once cool. |
Ingredients:
| Egg Plant (cut into halves in length) | ½ kg |
| Ground Chilli Powder | ¼ teaspoon |
| Turmeric Powder | 2 pinches |
| Salt | 2 to 3 pinches |
| Fenugreek Seeds | 5 to 6 seeds |
| Mustard Seeds | ¼ teaspoon |
| Ground Chilli Powder | ¼ teaspoon |
| Turmeric Powder | Less than ¼ tea spoon |
| Garlic Paste | 1 teaspoon |
| Ginger Paste | 1 teaspoon |
| Yogurt (smoothened) | 1 cup |
| Salt | To taste |
| Tamarind Sauce | 2 to 3 tablespoon |
| Cooking Oil | 3 to 4 tablespoon |
| Whole dried red chilli | 2 to 3 |
| Oil | For tampering |
Steps:
| 2. Wash the egg plants and cut in quarters or half, rub together first three ingredients and then deep fry to leave aside. |
| 3. Heat oil in a wok and add fenugreek seed & mustard seeds. |
| 4. Add the other spices and stir in the ginger & garlic paste. |
| 5. Once the gravy seems soft add the yogurt and stir well. |
| 6. Add the special ground spices and add the fried egg plants. |
| 7. Bring to a boil and lower the flame after adding the tamarind sauce. |
| 8. Tamper the gravy with whole red chilli or alternatively add green chilli just before removing from heat. |
