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Before you jump to Bagara Mutton Baingan recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
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We hope you got insight from reading it, now let’s go back to bagara mutton baingan recipe. To cook bagara mutton baingan you need 26 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Bagara Mutton Baingan:
- Get Mutton Curry -
- Prepare 400-500 gms. mutton, boneless / with bones
- Provide 1 tsp. ginger-garlic paste
- You need 3 tbsp. red chili powder
- Provide 1/2 tsp. turmeric powder
- Take to taste salt
- You need 1 tbsp. salt
- You need 1 tsp. coriander powder
- You need 1 tsp. lemon juice
- Get 1 tbsp. oil
- Use Bagara Baingan -
- Get 6 baby eggplants, washed, drained & slit
- You need 3 tbsp. oil
- You need 2 tbsp. peanuts
- Get 1 tbsp. sesame seeds
- You need 2 tbsp. fresh grated coconut
- You need 1 tbsp. roasted coriander powder
- Get 1 tsp. roasted cumin powder
- Take 2 onion, sliced
- Provide 1-2 sprigs curry leaves
- Get 1 tsp. ginger-garlic paste
- Get to taste salt
- Prepare 1/2 tsp. turmeric powder
- Provide 1 tsp. red chili powder
- Prepare 1 tsp. tamarind paste mixed with 1/2 cup water
- Prepare 1 tsp. coriander leaves, chopped
Steps to make Bagara Mutton Baingan:
- Marinate mutton with all the ingredients (except oil) for 2-3 hours / overnight.
- Heat oil in a pan and saute the mutton on high flame for 4-5 minutes.
- Cover & cook on a low to medium flame till the moisture has all been absorbed.
- Add 1/2 cup water….. Pressure cook for 15-20 minutes on a low flame after the first whistle.
- 6 baby eggplants, washed, drained & slit
- 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.
- Heat remaining oil and saute the onion till light brown.
- 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.
- Add the ground coconut paste & curry leaves. Stir fry till well combined.
- 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.
- Add the tamarind water and simmer further for 2 minutes.
- When done, switch off the flame & garnish with coriander leaves.
- Enjoy with biryani, jeera rice, pulao, naan or tandoori roti.
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