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MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Bagara Baingan (Eggplant With Tempering)
Categories: Pakistani
Yield: 4 Servings
Tamarind pulp (1")
3/4 c Water; hot
4 tb Vegetable oil
1/2 md Red onion;
- sliced in half rings
1 1/2 ts Ginger paste
1 1/2 ts Garlic paste
3 Baby eggplants;
- thinly sliced crosswise
Salt; to taste
12 oz Full-fat yogurt;
- slightly whipped
1 ts Birista (thinly sliced
- dried onion) (optional)
1 Handful cilantro;
- roughly chopped,
- for garnish (optional)
1/2 md Red onion;
- sliced in half rings
1 ts Coriander seeds
1 ts Cumin seeds
1 ts Sesame seeds
1 ts Poppy seeds
2 Red chiles; up to 4
4 Kadi patta (curry leaves)
4 Dried round chiles
1 ts Cumin seeds
1/2 ts Mustard seed
Preparation time: 15 minutes
Cooking time: 45 minutes
This bagara baingan is my friend's mother, Nevine's modern take on the
sub-continent classic. It's a flavorful vegetarian side: sliced
eggplant simmered in a rich masala paste and topped with a vibrant
tadka of curry leaves, dried chilies, cumin and mustard seeds.
Place tamarind pulp in a bowl, and add roughly 1 cup hot water (see
notes). Squeeze the tamarind to soften it and make it paste-like.
Remove seeds. Set the tamarind water aside.
Heat 1 tb of oil in a small sauce pan. Add the 1/2 sliced red onion
and brown on medium heat till soft.
Add the spices listed under masala paste and roast them on low heat
till they change color and become fragrant, about 10 minutes. Make
sure they don't burn. Once done, grind the onion and spices in a food
processor or spice grinder to create a smooth paste. Set aside.
Heat 1 tb oil in a medium-sized sauce pan. Add remainder of the
chopped onion. Turn up heat and fry till soft and translucent. Add
ginger and garlic paste and fry for a few seconds. Add splash of
water to deglaze the pan as needed.
Add the ground masala paste and fry till aromatic.
Lower heat, and layer the sliced eggplant on top of the onion and
paste.
Slowly strain the tamarind water into the pan while squeezing the
tamarind to infuse it with more flavor.
Add salt.
Turn up the heat to bring the tamarind water to a boil. Once it
begins to simmer, lower heat to medium and cover the pan with a tight
lid. Turn heat off when the eggplant softens, about 10 to 15 minutes.
Layer the eggplant onto a serving dish. Drizzle with whipped yogurt.
Top with birista.
For the tadka, 2 tb oil. Add kadi patta (curry leaves), dried red
chilies, cumin seeds and mustard seeds in quick succession as they
change color. Remove from heat.
Pour the tadka (with oil) over the eggplant. Add cilantro for garnish.
Recipe by Maryam Jillani
Recipe FROM:
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