Low Oil Baghare Baingan

Ingredients list for Low Oil Baghare Baingan

• 250 grams Brinjal small
• 2 medium Sesame seeds quartered
• 1/2 teaspoons Coriander seeds
• 1 1/2 tbsp for garnishing Sesame seeds (til)
• 2 tablespoon Peanuts
• 1/2 teaspoon Cumin seeds
• 3/4 teaspoon Poppy seeds (khuskhus/posto)
• 1 tablespoon Dry coconut (khopra) grated
• a pinch Fenugreek seeds (methi dana)
• 1 inch piece Ginger chopped
• to taste Salt
• 6-8 cloves Garlic chopped
• a pinch Turmeric powder
• 1/2 teaspoon Red chilli powder
• 1/2 teaspoon Jaggery (gur) grated
• 2 tablespoons Tamarind pulp
• 1 tablespoon Oil
• 1 sprig Curry leaves

Method

1. Preheat the oven to 180 °C. Wash brinjals and make slits along the length taking care that the brinjal is held together at the stem. Dry roast onions on a tawa till they soften and turn lightly brown.
2. Dry roast together coriander seeds, sesame seeds, peanuts, cumin seeds, poppy seeds, dry coconut and fenugreek seeds till they begin to change colour and give out a nice aroma.
3. Grind together roasted onions, roasted spices, ginger, garlic, salt, turmeric powder, red chilli powder and jaggery or sugar to a very fine paste. Add tamarind pulp and mix well.
4. Stuff this masala into the slit brinjals and reserve the remaining. Heat oil in a kadai, add curry leaves and sauté for a minute. Add the brinjals along with the reserved masala. Cover and cook for ten minutes.
5. Transfer into a baking dish. Add half a cup of water. Cook, covered, in the preheated oven for thirty to forty minutes or till the brinjals are done, stirring occasionally.
6. Transfer into a serving dish, sprinkle with sesame seeds and serve hot.

Nutrition Info