Small, fresh, young, blemish free brinjals – 8 to 12<\/p><\/blockquote>\n Roasting for stuffing and gravy:<\/p>\n Chana dal<\/a> and urad dal<\/a> – quarter cup each Make a smooth paste of all the above ingredients without adding any water. Divide it into two portions. One for stuffing the brinjals and the other portion is for making the gravy. 1. Wash to clean up the wax coating on brinjals. Neatly cut and remove the stem of each brinjal. Cooking:<\/p>\n 1. In a big, wide, flat pan – heat one tablespoon of peanut oil, do the popu<\/i> or tadka<\/em> (toasting one teaspoon each of mustard seeds, cumin, curry leaves and minced garlic). With rice or roti, this curry is a party favorite and a crowd pleaser. Bagara Baingan with Rice ~ Our dinner today.<\/p>\n Do you remember my post about stuffed brinjal curry with peanuts and sesame seeds? In that post, I also mentioned different kinds of stuffing that I know. Here is another type of stuffed brinjal curry, I am calling it by Hindi name – ‘Bagara Baingan’ – This time with purple brinjals, stuffing made with dals […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[55,62,48,119,130,129],"tags":[],"class_list":["post-229","post","type-post","status-publish","format-standard","hentry","category-authentic-andhra","category-cashews","category-chana-dal","category-coconut-fresh","category-urad-dal-washed","category-vankaya-brinjal"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/229","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=229"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/229\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=229"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=229"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=229"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"Fresh](\"\/mahanandi\/images\/bagarebaingan\/stuffedbrinjal7.jpg\")
\nRecipe:<\/strong><\/p>\n
\nBlack peppercorns<\/a> and cloves – 4 to 6 each
\nDried red chillies – 6 to 8
\nCumin, coriander seeds & methi seeds <\/a>– 1 teaspoon each
\nRoast them in an iron skillet till golden. Mix them with
\nFresh or dried coconut – 1\/2 cup
\nTamarind juice and powdered jaggery<\/a> – 1 tablespoon each
\nSalt – 1\/2 teaspoon
\nMy addition: One fistful of roasted cashews
\nGinger garlic paste and roasted red onions can be added to this mix. <\/small><\/p>\n<\/blockquote>\n
\n![\"Purple](\"\/mahanandi\/images\/bagarebaingan\/stuffedbrinjal4.jpg\")
\nStuffing:<\/p>\n
\n2. Starting at opposite side of stem, make a plus (+) shaped cut towards the stem side, but not all the way through. (See the photo above, to get an idea)
\n3. Gently separating the brinjal petals, fill the narrow gap with the prepared paste. <\/p><\/blockquote>\n
\n2. Arrange the brinjals – stuffing side up, neatly in rows. Cover and cook them in their own moisture for about 15 to 20 minutes on medium heat or until they soften. The younger the brinjals, the faster they cook.
\n3. Once you are sure that brinjals are tender and cooked, remove them carefully without disturbing shape onto a serving dish.
\n4. Pour the remaining paste that was kept aside to the pan. Mix it with half glass of water. Sprinkle in turmeric and adjust the salt, spice (red chilli), sour (tamarind) and sugar to your taste. Cook for another 10 to 15 minutes on low medium heat, until the gravy thickens.
\n5. Now put the brinjals back into the thickened gravy. Cook for another couple of minutes.<\/p><\/blockquote>\n
\n![\"](\"\/mahanandi\/images\/bagarebaingan\/stuffedbrinjal5.jpg\")
<\/p>\n