STANDARD RECIPE CARD DATE:

Dish Name BAGHAREY BAINGAN

Recipe Category ANDHRA
For Outlet
Meal Period Lunch/Dinner
Prep. Time
Cooking Time
Finishing Time
Ingredients for _ portions Price Waste Raw Cost of
Qty Unit Description Per Unit % Qty Raw Mat
1 KG Baingan small (eggplants) 0.00 0.00 1 0.00
0.02 KG Red dry chillies 0.00 0.00 0.02 0.00
0.7 KG Onions medium 0.00 0.00 0.7 0.00
0.1 LT Vegetable oil 0.00 0.00 0.1 0.00
0.1 KG Tamarind water 0.00 0.00 0.1 0.00
0.06 KG Roasted coconut powder 0.00 0.00 0.06 0.00
KG Sesame seed, powder,
0.06 roasted 0.00 0.00 0.06 0.00
0.04 KG Peanut powder 0.00 0.00 0.04 0.00
0.04 LT Lime juice 0.00 0.00 0.04 0.00
0.02 KG Coriander powder 0.00 0.00 0.02 0.00
0.01 KG Cumin powder 0.00 0.00 0.01 0.00
0.01 KG Salt 0.00 0.00 0.01 0.00
0.01 KG Chilli powder 0.00 0.00 0.01 0.00
0.06 KG Ginger garlic paste 0.00 0.00 0.06 0.00
0.005 KG Turmeric 0.00 0.00 0.005 0.00
0.02 KG Curry leaves 0.00 0.00 0.02 0.00
0.03 KG Fresh green chillies 0.00 0.00 0.03 0.00
0.06 KG Coriander chopped 0.00 0.00 0.06 0.00
0.01 KG Whole jeera 0.00 0.00 0.01 0.00
0.01 KG Mustard seeds 0.00 0.00 0.01 0.00
0.005 KG Kalonji 0.00 0.00 0.005 0.00
0.01 KG Methi 0.00 0.00 0.01 0.00
0.03 KG Fresh garlic 0.00 0.00 0.03 0.00

0.00
Method:-
Boil the coconut, sesame seeds, peanuts, coriander, and cumin.
Remove it from the stove, dry and grind to a paste.
Heat the oil and add mustard seeds, jeera, kalonji, methi and dry red chillies, turmeric, onions,
curry leaves, and chilli powder.
Add both the groups together and bring the mixture to a boil, till the oil starts to separate.
Then add tamarind water, coriander powder, cumin powder and plain water.
Simmer for a few minutes and add fried, small baingans, along with lemon juice and salt.