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We hope you got benefit from reading it, now let’s go back to baghare baingan/tempered eggplants with creamy gravy for lunch :) recipe. You can cook baghare baingan/tempered eggplants with creamy gravy for lunch :) using 20 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to cook Baghare Baingan/Tempered Eggplants with creamy gravy for lunch :):
- Get 500 Grams Eggplants Baby
- Take 4 Tablespoons Oil
- Get 10 - 12 Curry Leaves
- Take 1 Onion Large Finely Chopped
- Provide 2 Teaspoons Ginger-Garlic Paste
- Get 1/2 Teaspoon Mustard Seeds
- Use 1/4 Teaspoon Fennel seeds
- Take 1/2 Teaspoon Cumin Powder
- Provide 1/2 Teaspoon Coriander Powder
- Provide 1/2 Teaspoon Red Chilli Powder
- You need 1/4 Teaspoon Turmeric Powder
- Take 1/4 Teaspoon Garam Masala Powder
- You need 1 Teaspoon Sugar
- Get 1 Tablespoon Lemon Juice
- Use to taste Salt
- You need Coriander leaves to garnish (Optional)
- Provide 4 Tablespoons Peanuts
- Take 3 Tablespoons Coconut Fresh Grated
- You need 3 Teaspoons Sesame Seeds
- Prepare 2 Teaspoons 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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