I obviously have a few terminologies to catch up on.
Could someone please help me out on the following quote...

(THIS IS CALLED TO BAGAR THE GURAVY)

Excuse my ignorance.
                                            Tom

It's the Bagger bit thats throwing me ;D

Quote from: Tommy Timebomb on May 07, 2012, 11:46 PM
It's the Bagger bit thats throwing me ;D

Bagar is often translated as "tempering". It is a garnish and/or cooking technique used in the cuisines of Indian, Bangladesh and Pakistan, in which whole spices (sometimes also other ingredients such as minced ginger or sugar) are fried briefly in oil or ghee to liberate4 essential oils from cells and this enhance their flavours before being poured together with the oil into a dish.

It is added at the end of cooking just before serving (as with dal) or else prepared at the beginning of cooking before adding the ingredients to a curry.

There's certainly a bit of science invovlved in this stuff...

Thanks for that informative reply CCL, I'll have to work on this one!
                                                                                                             

Hi Tom
CCL's reference to Bhagar may be misleading as often, Textbook, Google searches are.

In this context. making base gravy in a Bengali Kitchen, Bhagar is a kitchen term of what to do when you transfer
the blended base to another pot. It's part of the second stage of cooking the base gravy
Abdul Mohed calls it an enhanced gravy method here -
https://curry-recipes.co.uk/curry/index.php?topic=5958.msg67240#msg67240
Mick CBM's video shows it here -
https://curry-recipes.co.uk/curry/index.php?topic=8242.msg73012#msg73012
Az at Zaal video shows it here -
https://curry-recipes.co.uk/curry/index.php?topic=8198.msg72531#msg72531


Hope this helps
cheers Chewy

Thanks Chewy,
You certainly know your stuff