TZUTC: -0800
MSGID: 35508.fidonet_cooking@1:105/500 2dd81a9a
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bagara Baingan (Eggplant With Tempering)
 Categories: Pakistani
      Yield: 4 Servings
 
           Tamarind pulp (1")
    3/4 c  Water; hot
      4 tb Vegetable oil
    1/2 md Red onion;
           - sliced in half rings
  1 1/2 ts Ginger paste
  1 1/2 ts Garlic paste
      3    Baby eggplants;
           - thinly sliced crosswise
           Salt; to taste
     12 oz Full-fat yogurt;
           - slightly whipped
      1 ts Birista (thinly sliced
           - dried onion) (optional)
      1    Handful cilantro;
           - roughly chopped,
           - for garnish (optional)
    1/2 md Red onion;
           - sliced in half rings
      1 ts Coriander seeds
      1 ts Cumin seeds
      1 ts Sesame seeds
      1 ts Poppy seeds
      2    Red chiles; up to 4
      4    Kadi patta (curry leaves)
      4    Dried round chiles
      1 ts Cumin seeds
    1/2 ts Mustard seed
 
  Preparation time: 15 minutes
  Cooking time: 45 minutes
  
  This bagara baingan is my friend's mother, Nevine's modern take on the
  sub-continent classic. It's a flavorful vegetarian side: sliced
  eggplant simmered in a rich masala paste and topped with a vibrant
  tadka of curry leaves, dried chilies, cumin and mustard seeds.
  
  Place tamarind pulp in a bowl, and add roughly 1 cup hot water (see
  notes). Squeeze the tamarind to soften it and make it paste-like.
  Remove seeds. Set the tamarind water aside.
  
  Heat 1 tb of oil in a small sauce pan. Add the 1/2 sliced red onion
  and brown on medium heat till soft.
  
  Add the spices listed under masala paste and roast them on low heat
  till they change color and become fragrant, about 10 minutes. Make
  sure they don't burn. Once done, grind the onion and spices in a food
  processor or spice grinder to create a smooth paste. Set aside.
  
  Heat 1 tb oil in a medium-sized sauce pan. Add remainder of the
  chopped onion. Turn up heat and fry till soft and translucent. Add
  ginger and garlic paste and fry for a few seconds. Add splash of
  water to deglaze the pan as needed.
  
  Add the ground masala paste and fry till aromatic.
  
  Lower heat, and layer the sliced eggplant on top of the onion and
  paste.
  
  Slowly strain the tamarind water into the pan while squeezing the
  tamarind to infuse it with more flavor.
  
  Add salt.
  
  Turn up the heat to bring the tamarind water to a boil. Once it
  begins to simmer, lower heat to medium and cover the pan with a tight
  lid. Turn heat off when the eggplant softens, about 10 to 15 minutes.
  
  Layer the eggplant onto a serving dish. Drizzle with whipped yogurt.
  Top with birista.
  
  For the tadka, 2 tb oil. Add kadi patta (curry leaves), dried red
  chilies, cumin seeds and mustard seeds in quick succession as they
  change color. Remove from heat.
  
  Pour the tadka (with oil) over the eggplant. Add cilantro for garnish.
  
  Recipe by Maryam Jillani
  
  Recipe FROM:
  
 
MMMMM
--- SBBSecho 3.23-Win32
 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)
SEEN-BY: 18/200 105/7 10 11 44 45 81 500 106/201 128/187 129/14 305
SEEN-BY: 153/7715 154/110 218/700 226/30 227/114 229/110 134 206 300
SEEN-BY: 229/307 317 400 426 428 452 470 664 700 705 266/512 291/111
SEEN-BY: 292/854 320/219 322/757 342/200 460/58 633/280 712/848 902/26
SEEN-BY: 5020/400 5075/35
PATH: 105/500 81 229/426