Hyderabadi Baghara Baingan
|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|
|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)|
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.
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.
13 Serve hot, garnished with coriander.