Hyderabadi Bagara Baingan
Ingredients - Serves 7-8
- 500 g eggplants, use whole baby eggplants or alternatively cut into large chunks
- oil, for deep frying
- For the gravy
- ½ cup peanuts
- ¼ cup sesame seeds
- 1 tbsp white poppy seeds or khus-khus, optional
- ¾ cup dried coconut, shredded, optional
- 5-6 green chillies (adjust based on your spice/heat tolerance)
- 20 g tamarind
- 3 tbsp oil
- 1 tsp turmeric powder
- 1 tbsp ground coriander
- 2 tsp ground cumin
- 1 tbsp ginger-garlic paste or ½ tbsp ginger, crushed and ½ tbsp garlic, crushed
- 1½ tsp mustard seeds
- ½ tsp fenugreek seeds, optional
- 10-12 curry leaves
- a pinch of asafoetida (hing)
- Salt, to taste
Steps
- To prepare the eggplants
- If using small baby eggplants, leaving the stem intact, make 5 slits (like *) along the length of the eggplant. It is important that the eggplant is held together at the stem
- Otherwise, simply cut into large cubes
- Deep fry in hot oil, drain on kitchen towels and set aside
Use a {deep fryer} if you want to. A deep saucepan will do just as well
- To make the gravy
- Cook the tamarind with ½ cup of water in the {microwave} on high for 30 seconds. Cool and squeeze out the tamarind juice. Discard the seeds and fibre and set the juice aside
- Roast the peanuts, sesame seeds, khus-khus (poppy seeds) and dry coconut until everything starts to brown
- Grind along with the green chillies. Add up to 1 cup of water in small amounts to facilitate grinding and make a smooth paste
- In a saucepan, heat 3 tbsp of oil. Add fenugreek seeds, mustard seeds, curry leaves and a pinch of asafoetida and fry till the mustard seeds splutter
- Add ginger-garlic paste, coriander powder, cumin powder and turmeric and saute for a minute
- Add the ground peanut-sesame paste and fry until you can see oil starting to separate from the mixture. Keep stirring and don't let anything stick to the pan
- Add the tamarind juice and 2 cups of water, season with salt and bring to a boil
- Bring down to a simmer, add the fried eggplant and cook covered for 5 minutes
Use a {spice mill}, {Indian mixie grinder} or {magic bullet} or something similar. Regular blenders are too large, so they will just toss the contents around instead of grinding them
By Sirisha Tadimalla on