Bagara Baingan

 I always miss Hyderabad especially  for its food like haleem,pani puri,mirchi, cut mirchi chat,kachoria,palak pakoda, famous Hyderabadi Biriyani ummmmmmmmmm …………… there will be no stop if I go on naming the hyderabadi dishes. Therefore, I will just jump to the recipe of Bagara baingan. Bagara baingan is dish of brinjal stuffed with masala… that can be prepared dry or with gravy; and the recipe changes from one kitchen to another; here is a simple version of bagara baingan with not much of spices. Bagara baingan served with veg biriyani, chapatti, puri and plain rice.

Ingredients

7-8     Brinjals

2-3sp  Chilli powder

2tbsp  Oil

1/4sp Haldi

1/4sp Rai (mustard)

Salt to taste

 Marble size Tamarind

Dry Roast Ingredients:

3tbsp Dhania(coriander) 

2tbsp Groundnut

1tbsp Fresh Coconut Grated

1tbsp  Channa dal

1/2tbsp Til(sesame seeds) 

Frying Ingredients

2            Onoin sliced

4 -5        Green Chillies

1/2"       Ginger

10          Curry leavbes

1/2 cup Coriander leaves

Method

1. Make six slits on brinjal
2. Grind the above dry roasted ingredients with adding salt 
3. Add all the fry ingredients and tamarind and grind to smooth paste by adding little water
4. Stuff this masala in slited brinjal and keep aside
5. Heat oil in kadai
6. Add rai ones  it crackle arrange stuffed brinjal and close the led and semi cook
7. Add remaing masala and mix well 
8. Add water to the gravy consistency 
9. Close the led and cook for 5-10min until the gravy thickens

Rajma Masala

Many of my south indian friends might be remembering the  dialog of actor Prakash Raj  from Abhiyum naanum movie ;   yes "Rajamma............."  I mean Rajma ; yes today’s recipe is rajma masala.

  Rajma chawal  which is a famous dish among north Indians; and a its favorite dish  of Sandeep too. The health benefits of   Rajma are............. ...... it  lowers the risk of heart attack and rich in protein, its contain iron, which helps in increasing energy level, it also helps to maintain good bacteria in digestive tract; so add rajma in your diet as often as you can............  

 

 

Ingredients

2cups Rajma (soaked overnight)

3 Onion sliced

2 Tomatoes

3-4 Garlic flakes

1/2" Ginger

2sp Masala powder(posted earlier)

1sp Kashmiri chilli powder

1sp Kitchen King Masala

1/2sp Kasuri methi

2 Cloves 

1/3" Cinnamon

Coriander leaves chopped

Method

 

• Cook rajma in cooker by adding salt

• Strain cooked Rajma and keep aside (reserve its cooked water)

• Fry sliced onion till it turn light caramelized colour

• Blanch tomatoes( make a small cross mark on tomatoes and boil) and keep aside

• Grind fried onion with ginger,garlic cloves and cinnamon  to a paste and keep aside

• Peel the skin of blanched tomatoes and grind to paste separately and keep aside

• In cooker heat oil add onion paste and fry till it turn red (add a pinch of sugar for a nice caramelized colour)

• Add masala powder and fry ,add haldi ,chilli powder and fry till raw smell goes

• Add tomato paste and fry till it leaves oil

• Add cooked rajma mix well let it boil 

•  When it starts to boil add Kitchen king masala mix well 

• Add salt if necessary  (salt is added while cooking rajma) close led and cook till 2 whistle and till rajma is cooked

• After rajma is cooked add kasuri methi powder mix well and garnish with chopped coriander leaves.

•  Serve hot chawal (rice)

Tips: Add a pinch of sugar while frying onion ; it will give a nice caramelized colour to the curry and enhance the taste.