|Hyderabadi Bagara Baingan|
This is one of my favorite recipe among veg and also a big hit with my parents. I dont prepare brinjal recipes often since my husband doesn’t like this veggie. But I’m exactly opposite to him. So whenever i get chance to cook at my mom place, i cook bagara baingan to serve with biriyani or pulao. I have tried this recipe n number of times but always forgot to take the photos. My husband couldn’t identify it from the taste since i didnt give him any brinjal pieces. And poor hubby also gave me some ideas to try this masala with non-veg 🙂 I have adapted this recipe from Popular Restaurant Gravies by Tarla Dalal.
To Dry Roast & Grind :
- 2 tbsp black sesame seeds (til)
- 2 tbsp peanuts
- 1 tbsp cumin seeds
To Grind into a smooth paste :
- 1/2 cup chopped onion
- 1 tbsp ginger-garlic paste
- 1/4 cup chopped coconut
- 2 tbsp tamarind paste
For Curry :
- 6-7 small brinjals (eggplant / baingan /kathirikkai) – stem removed and cut into four, keeping the bottom intact
- 3 green chilies – slit
- 1/4 tsp turmeric powder
- 1 tsp red chili powder
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- salt to taste
- 1 tsp mustard seeds
- 1/4 tsp fenugreek seeds
- 1/4 tsp nigella seeds (kalonji)
- 10 curry leaves
- 2 tbsp chopped coriander
To Prepare Sesame-Peanut Powder :
- Dry roast cumin seeds, peanuts and sesame seeds for a min. Allow to cool and grind in a mixer without adding water. Keep it aside.
To Prepare Curry :
- Grind onion, ginger-garlic paste, coconut and tamarind paste in a mixer adding little water to a smooth paste.
- Heat 2-3 tbsp oil in a pan or kadhai. Tamper mustard seeds, kalonji and fenugreek seeds.
- Add green chilies and curry leaves. Saute a while. Add slit brinjals and fry for 2 mins on low flame.
- Remove the brinjals and keep aside. In the same kadhai, add grounded paste and saute a while.
- Add turmeric powder, red chili powder, coriander powder, cumin powder and 1/4 cup water.
- Mix all and cook it on low flame for 2 mins. Add sesame-peanut powder, salt and fried brinjals.
- Mix all and add 1 cup water. Cook it covered on low flame for 15-20 mins. If it becomes too thick, you can add more water as required.
- Cook till oil splits and garnish with chopped coriander. Serve hot with biriyani, rice or roti.