Past weekend flew by experimenting some of the favorites from my Mom’s Gallery. Sunday was just another day I implemented some of the best taught lessons of my mother. Knowingly or unknowingly I developed her tastes, her senses, her intuition, some of her likes and dislikes.. After all she was my first guru in Kitchen who knew my tummy. Subconsciously I imbibed her cooking skills and worked upon it.. #Ma’sDay.. During the eve of Mother’s day I picked this classic Hyderabadi Bagara Baingan recipe to enjoy as a side for Hyderabadi Biryani.
Preparing the Vegetable
Stuffing for Brinjal
Roast the above and blend to a coarse paste without adding water then stuff the eggplants with this mixture.
Tempering / Baghar the eggplants
At this stage some folks simply – deep fry the slit Baingan over high heat, till they’re glossy and a little tender (OR) the more elaborate process would be to