Home

Ingredient Top 5 Meal / Dish Types Holidays/Special Occasions Ethnic / Global Cuisines Diets/Eating Plans Main Ingredient Flavors Equipment Difficulty / Experience Level

Home Dish Harey Baghare Baingan with Kachchi Imli

Harey Baghare Baingan with Kachchi Imli

Name: How to cook Harey Baghare Baingan with Kachchi Imli - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 7-8 servings
Cuisine: Us

Introduce

Chef :

ZMA

Harey Baghare Baingan with Kachchi Imli

#GA4 #week9 This is a Hyderabadi gravy popular with many of us throughout the Country. In this particular one, I have made an innovative twist by adding only Green Round Brinjals or Eggplants along with raw tamarind in place of ripe tamarind that is normally used. The taste was awesome and the colour also turned out be as appealing as the gravy itself. The whole process remains the except for the raw tamarind here. It is boiled at first and then squeezed and passed through a strainer before adding to the gravy. That's it. I hit upon this idea because raw tamarind is available in the market now and I got a chance to lay my hands upon it. Happy Cooking Everyone!

Ingredient

Food ration :

7-8 servings

Cooking time :

35-40 minutes

500 gms

Green Brinjals

1 tsp

Cumin Seeds

1 tsp

Mustard Seeds

1/4 tsp

Fenugreek Seeds

1/4 tsp

Onion Seeds or Kalonji

3-4 tbsp

Oil

3-4

Green Chillies slit

2 Sprigs

Curry Leaves

FOR

THE MASALA -

1/4 cup

Peanuts

1/4 cup

dry Coconut pieces

2-3 tbsp

Sesame Seeds

Onions thinly sliced and lightly fried

2 tsp

Salt or to taste

2 tsp

Ginger garlic paste

2 tsp

Red Chilli powder

1 tsp

Turmeric powder

2 tsp

Cumin powder roasted

2 tsp

Coriander powder roasted

6-7

nos Raw Tamarind whole

Cooking instructions

* Step 1

Heat Oil and add Curry leaves along with Cumin Seeds, Onion Seeds or Kalonji, Mustard Seeds and Fenugreek Seeds. Fry all of them on a low heat for half a minute. Now add Brinjals with a + cut or incision at the bottom with the stalks intact. Fry them for about 15 minutes or until they look wilted but yet firm. Take them out of the cooking pot.

* Step 2

Meanwhile dry roast all the ingredients mentioned under it and make a smooth paste. To this paste, add all the spices along with Salt. Mix well and add to the same Oil in the pot. Saute on a low heat well covered.

* Step 3

Boil raw tamarind in enough water for about 10 minutes until tender. Squeeze out the juice from it placing it in a strainer. Add this to the simmering masala paste which is nearly done. Add the Brinjals too. Cover and cook for the next 10-12 minutes. Adjust Salt and water. It should be a thick gravy.

* Step 4

The raw smell of the masalas fade off, it means it is done. It should always be sauteed on a low heat. And keep checking and stirring in between without fail. Tomatoes also can be added but I did not add any. The reason is the use of raw tamarind. Otherwise the gravy might become too sour.