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Bagara Mutton Baingan
Bagara Mutton Baingan

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The ingredients needed to prepare Bagara Mutton Baingan:
  1. Get Mutton Curry -
  2. Take 400-500 gms. mutton, boneless / with bones
  3. Take 1 tsp. ginger-garlic paste
  4. Use 3 tbsp. red chili powder
  5. Prepare 1/2 tsp. turmeric powder
  6. Provide to taste salt
  7. Get 1 tbsp. salt
  8. Take 1 tsp. coriander powder
  9. Use 1 tsp. lemon juice
  10. You need 1 tbsp. oil
  11. Provide Bagara Baingan -
  12. Use 6 baby eggplants, washed, drained & slit
  13. Take 3 tbsp. oil
  14. Prepare 2 tbsp. peanuts
  15. Use 1 tbsp. sesame seeds
  16. Prepare 2 tbsp. fresh grated coconut
  17. You need 1 tbsp. roasted coriander powder
  18. Prepare 1 tsp. roasted cumin powder
  19. Use 2 onion, sliced
  20. You need 1-2 sprigs curry leaves
  21. Get 1 tsp. ginger-garlic paste
  22. Get to taste salt
  23. You need 1/2 tsp. turmeric powder
  24. You need 1 tsp. red chili powder
  25. Prepare 1 tsp. tamarind paste mixed with 1/2 cup water
  26. Prepare 1 tsp. coriander leaves, chopped
Instructions to make Bagara Mutton Baingan:
  1. Marinate mutton with all the ingredients (except oil) for 2-3 hours / overnight.
  2. Heat oil in a pan and saute the mutton on high flame for 4-5 minutes.
  3. Cover & cook on a low to medium flame till the moisture has all been absorbed.
  4. Add 1/2 cup water….. Pressure cook for 15-20 minutes on a low flame after the first whistle.
  5. 6 baby eggplants, washed, drained & slit
  6. Heat 1 tbsp. oil and fry them till light brown. Drain and keep aside. Dry roast the coconut, sesame seeds and peanuts till golden in colour. Cool and grind into a paste by adding some water. Keep aside.
  7. Heat remaining oil and saute the onion till light brown.
  8. Add the ginger-garlic paste, turmeric powder, red chili powder, coriander powder and cumin powder mixed with a little water. Saute till the oil separates.
  9. Add the ground coconut paste & curry leaves. Stir fry till well combined.
  10. Now add the cooked mutton, fried eggplants & salt. Mix everything well. Cover & simmer on a medium flame for 4-5 minutes or till the eggplants are completely cooked.
  11. Add the tamarind water and simmer further for 2 minutes.
  12. When done, switch off the flame & garnish with coriander leaves.
  13. Enjoy with biryani, jeera rice, pulao, naan or tandoori roti.

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