Baghaar
From Wikipedia, the free encyclopedia
Baghaar (Urdu: بگھار) is a cooking technique used in Pakistani and Indian cuisine in which cooking oil is heated and spices are added to fry. The oil is then added to a dish for flavoringis often translated as tempering is a garnish and/or cooking technique used in the cuisines of India, Bangladesh, and Pakistan, in which whole spices (and sometimes also other ingredients such as minced ginger root or sugar) are fried briefly in oil or ghee to liberate essential oils from cells and thus enhance their flavors, before being poured, together with the oil, into a dish.
See also
- Tarka
- Chaunk
- Baghara baingan
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