CURRIED AUBERGINE (BAGARA BENGAN)
Find easy and simple CURRIED AUBERGINE (BAGARA BENGAN) Recipe with a fusion of traditional and contemporary flavors. CURRIED AUBERGINE (BAGARA BENGAN) is a common dish to find in Indian Recipes category. Enhance your cooking journey and enjoy creating CURRIED AUBERGINE (BAGARA BENGAN) recipe with available user-friendly instructions in English Recipes.
| Recommended By Chef |
| Tips About Recipe |
3343 Views
0 Comments
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.
How to make CURRIED AUBERGINE (BAGARA BENGAN)
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.