Baghara Baingan
A traditional Hyderabadi style eggplant curry cooked with a special blend of spices, coconut, and peanuts, served as a side dish with biryanis.
Ingredients
- 10 small size eggplant purple or green
- 2 tablespoon peanuts unroasted
- 1 tablespoon sesame seeds
- ½ cup freshly grated coconut
- 4 tablespoon oil or more
- 10 curry leaves
- 1 tablespoon whole cumin
- 1 medium onion chopped
- 2 small green chilies chopped
- 1 tablespoon grated ginger & garlic each
- ¼ teaspoon turmeric powder
- 2 tablespoon red chili according to preference
- 2 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 cup tamarind extract pulp soaked in warm water
- 1 teaspoon salt
Instructions
- Slit the eggplants lengthwise partially so that all pieces are intact and soak them in salt water for 10 min.
- In a pan dry roast 2 tbsp peanuts and 1 tbsp sesame seeds till aromatic.(do not burn them)
- Grind 1/2 cup grated coconut, roasted peanuts and sesame seeds to a fine paste.
- Heat 5 tbsp oil in a saucepan and add 10 curry leaves, fry and remove and set aside for garnishing.
- In the same oil fry eggplants till golden brown and semi-soft. Remove from pan and set aside.
- In the same oil now we will start preparing the gravy. If u feel oil is less u can add more. Some people even like to see oil floating on top of the gravy, well it is up to your preference…I prefer less oil. Now add 1 tbsp whole cumin and fry till it crackles.
- Add 1 medium onion chopped, 1 tbsp grated ginger and 1 tbsp grated garlic and fry till soft and lightly golden.
- Add the coconut paste along with 2 green chilies chopped and fry for a minute.
- Now add all the spices like 1/4 tsp turmeric powder, 2 tbsp red chili powder (according to your taste), 1 tsp cumin & 2 tsp coriander powder. Fry well for 2 more minutes along with coconut paste till well combined.
- Now you will see that gravy starts sticking to your pan, but don’t worry just add the tamarind extract and mix well.
- Now finally we are ready to add the half fried eggplants.
- At this point check the salt and other seasoning and adjust if needed, stir well place the lid on the pan and cook on low flame for 10 to 15 minutes or till eggplants are cooked. When you see the oil separating from the gravy and the eggplants are cooked, it means that it is time to turn off the stove.
- It can be served as a side dish, or with Rotis.
If you have any queries regarding the recipe, do mention them in the comments section and I shall get back to you.
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