Curried Aubergine (Bagara Bengan) Recipe

Unleash your hunger by tasting the delicious CURRIED AUBERGINE (BAGARA BENGAN) online on this page. You can now prepare all sort of food at home. Find the recipe online for CURRIED AUBERGINE (BAGARA BENGAN) along with the ingredients and method.

Person

Time

0:35 - 0:15

Comments

Views

2225

Rating

Submited by

asma from Lahore

Ingredients

1 lb. aubergines
Oil for frying
4 large onions, sliced
1 teaspoon ground coriander seeds
2 green chillis
½ teaspoon chilli powder
½ -inch slice creamed coconut
2 cloves garlic, crushed
1 teaspoon turmeric powder * 4 oz. tamarind, soaked in
½ pint (U.S. 2/3 cup) water
1 dessertspoon ground gingelly or sesame seeds
1 tablespoon molasses
1 teaspoon mustard seeds A few curry leaves
Or bay leaves
Salt to taste
* Squeeze the husk and strain, use only the water.

Method

Wash the aubergines and without removing the stalks, cut lengthways into quarters. Heat some oil in a heavy frying pan and fry the aubergines until the skins turn brown. Remove from the pan and set aside. Heat some more oil in a saucepan and fry onions until soft; add coriander and the chillis. Fry for two minutes; add the chilli powder, coconut, garlic and turmeric then fry for a further five min¬utes. Add the tamarind water, gingelly or sesame seeds, molasses and aubergine. Cover with a tight¬fitting lid and cook gently until aubergines are tender. Meanwhile fry the mustard seeds and curry leaves until the seeds crackle. Combine with the aubergine and season with salt.

< PREV More Indian Foods Recipes NEXT >