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Bagara Baingan
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Ingrediants :
- Gutti vankayalu(letavi) -- 8 (med. or small size kayalu)
- Groundnuts(pallilu) -- 1 cup
- 1 Tbsp nuvvulu
- 1 Tbsp gasagasaalu
- 1 Tbsp dhaniyalu
- Dry coconut(or kopra) -- size of 4 fingures or 1 tb.sp.powder
- 4 Elaichi
- Cloves 4
- Indian cinnamon -- small stick
- Green chilli -- 6 to 8 or red chilli powder -- 1/2 tsp.
- Garlic - 3 big or 5 small cloves
- Gingerpaste -- 1/2 tsp
- Tamarind -- little bit
- Onion(med.) -- 1/2
- Tomato -- 1(med.)
- Oil -- 1/2 cup
- Water -- nearly 1 cup
Process :
First dry fry pallilu, whey they start to splatter add nuvvulu,gasagasaalu,dhaniyalu,cloves,elaichi,cinnamon for 2 minutes stirring repeatedly. Otherwise nuvvulu will burn.
When nuvvulu starts changing color off the stove and add dry coconut.
change all the things into a plate and let them cool.
In a deep wide pan, pour the oil, let it heat for a minute on med.heat.
In the mean time cut the vankaya as four parts but don't cut at the end(do not put in the water).
Immediately put them in the oil, fry slowly stirring occassionally till they are fully softened.
You can cover the pan when frying the vankaya.
But see the lid's water do not fall into the oil -- it may split on to your face.
Frying vankaya will take 8to15min. Take out the vankaya and keep aside.
Cut onion in small pieces and fry in the oil.
When softened add chopped tomato. Add little bit salt, turmeric powder.
In the mean time, put palli,green chilli,and tamarind in the blender or mixi and grind them for 1 min.
Then add all other fried things, lettle bit salt,garlic,ginger and grind for 2 minutes.
Then add water and grind till it becomes a smooth paste.
When the tomatoes are softened and formed like paste add vankaya let it fry for 2 min, and then add the grinded paste.
cook for 2-3 minutes. When the gravy will starts to pop up, off the stove.
If you want, garnish with coriander leaves. If you are using red mirch powder, add it with cloves and etc., to the blender.
This is very good with rice, pulaos, and chapatis.
Prepared by Sravan Kumar.
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