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Hyderabadi Baghara Baingan

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Ingredients
  Eggplants 10 Small (Brinjals)
  Mustard seeds 1⁄4 Teaspoon (Rai)
  Fenugreek seeds 1⁄4 Teaspoon (Methi Seeds)
  Nigella seeds 1⁄4 Teaspoon (Kalonji)
  Green chilies 3 , slit
  Oil 4 Tablespoon
  Salt To Taste
For the coconut and sesame paste
  Sesame seeds 2 Tablespoon (Til)
  Fresh coconut 2 Tablespoon, grated
  Raw peanuts 2 Tablespoon
  Ginger 1 Teaspoon, chopped
  Garlic 1 Teaspoon, chopped
  Onions 1⁄4 Cup (4 tbs), chopped
  Turmeric powder 1⁄4 Teaspoon (Haldi)
  Coriander powder 1 Teaspoon (Dhania)
  Cumin powder 1 Teaspoon (Jeera)
  Chili powder 1 Teaspoon
  Tamarind paste 1 Teaspoon (Imli)
  Coriander 2 Tablespoon, chopped (For Garnish)
Directions

GETTING READY
1 Make lengthwise slits in the brinjal so that it is segmented into four, but leave the stems attached so that brinjal remains joined at the stem.
2 Keep aside.
3 For The Coconut And Sesame Paste, in a pan, combine the sesame seeds, coconut, peanuts, ginger, garlic and onions.
4 Dry roast them over low heat till the flavors are released and the ingredients are lightly browned.
5 Add the turmeric powder, coriander seed powder, cumin powder, chili powder and tamarind paste.
6 Transfer to a blender and grind it to a smooth paste using 1/2 cup water.
7 Keep aside.

MAKING
8 In a pressure cooker, heat the oil.
9 Add the mustard seeds, fenugreek seeds and nigella seeds.
10 When they begin to crackle, add the curry leaves and green chilies and saute over medium heat for few seconds.
11 Add the coconut and sesame paste and cook till the mixture leaves the sides of the pan.
12 Add the brinjals along with 1/2 cup of water and salt and pressure cook for 2 whistles or till the brinjals are soft.

SERVING
13 Serve hot, garnished with coriander.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Hyderabadi
Course: 
Side Dish
Taste: 
Spicy
Dish: 
Curry
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Preparation Time: 
30 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes
Servings: 
6

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