Baghara Baingan

Baghara Baingan

Prep Time: 15 mins

Cooking Time: 30 mins

Serving: 4

Ingredients:

300 gms small purple brinjals (slit into 4)

1 large onion sliced

½ tsp mustard

½ tsp jeera
½ tsp turmeric

¼ tsp kalonji/onion seeds (optional)

1 tsp mint leaves

2-3 whole green cillies

2 tomatoes cut into 4 pcs (optional)

3 tbsp baghara gravy

8-10 curry leaves

1 tbsp chopped fresh coriander
Salt to taste

Oil 1 tbsp

Method:

1. Heat oil in a pressure cooker and fry brinjals for 2-3 mins till the skin changes little color and keep it aside.
2. To the leftover oil add mustard, jeera and kalonji and sauté for 30 seconds.
3. Then add onions and fry till golden brown. Then add the gravy paste, turmeric and curry leaves and cook for 2 mins.
4. Add the fried brinjals and cook for 2-3 mins then add tomatoes and sauté for 1 min.
5. Adjust the salt as gravy already has some salt and add water to desired consistency and add half the chopped coriander.
6. Cover the cooker lid and pressure cook for 6-8 mins.
7. Remove and garnish the remaining chopped coriander and serve hot with steamed rice or biriyani or roti.

Co-zy Tips:

1. You may cook this in a pan or a pot with lid on instead of pressure cooker, but it will take longer time to cook.
2. Cooking in pressure cooker needs less oil and cooks quickly and uniformly.
3. Be careful not to overcook the curry in a pressure cooker, brinjals cook very fast.
4. Use brinjals of same size, for uniform cooking.