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Baghary Bengan Recipe By Shireen Anwar

Baghary Bengan recipe by Shireen Anwar. This delightful Main Course recipe of Baghary Bengan can be ready in approximately 30 Minutes and good to serve around 2-4 People. Follow all the steps recommended by Chef to get a perfect dish.

Person

Time

0:35 - 0:15

Comments

Views

3439

Rating

Submited by

Faryal from Gujrat

Ingredients

Brinjals ½ kg (small ones)
Oil ½ cup
Chili powder 1 ½ tsp heaped
Ginger garlic paste 1 tsp
Salt 1 tsp
Coriander crushed 1 tsp
Cumin roasted and crushed 1 tsp
Brown onion crushed 3 tsp
Desiccated coconut 1 tbsp
Peanuts 1 tbsp
Sesame seeds 1 tsp
Tamarind juice ¼ cup
Ingredients for baghar
White cumin seeds 1 tsp
Curry leaves 15
Onion seeds ½ tsp
Fenugreek seed¼ tsp

Method

Dry roast desiccated coconut, sesame seeds and peanut till light golden, remove and grind finely. Give deep cuts on brinjals but do not separate, heat oil add all the ingredients for baghar, put brinjals, cover pan, cook for 5 minutes, add ginger garlic paste, chili powder, salt, coriander and cumin, add ½ cup water, fry well, add roasted and grinded masala with 1 cup water, cover and cook till brinjals done and thick gravy left, lastly add tamarind pulp and brown onion grinded. Mix and remove.

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