Hyderabadi Baghara Baingan

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Brinjals cooked in Hyderabadi gravy is a delicious dish and a must try recipe. This gravy is tangy and has a unique flavour because of roasted sesame and peanuts. Peanuts and sesame seeds impart a nutty flavour to the gravy. This gravy goes well with rotis and also tastes great with rice.

Ingredients

10 to 12 small brinjals
4 tbsp oil
¼ tsp fenugreek seeds (methi seeds)
¼ tsp nigella seeds (kalonji)
1 tsp mustard seeds (rai)
Few curry leaves
2 green chillies, slit vertically
Salt as per taste

For sesame peanut powder
2 tbsp peanuts (moongphali)

2 tbsp sesame seeds (til)
1 tbsp cumin seeds (jeera)

For the masala paste
1 onion, chopped

6 to 7 cloves of garlic
1 inch piece of ginger
½ cup fresh grated coconut
a lemon sized ball of tamarind
½ tsp turmeric powder
1 tsp cumin coriander powder
2 tsp red chilly powder

Method

  • Wash the brinjals and slit each brinjal lengthwise into four, keeping the stems intact in such a way that the brinjals remain joined at the stem.  Immerse the slit brinjals in water in a vessel to prevent it from turning black.
  • Soak a lemon sized ball of tamarind in ¼ cup of water.
  • Keep aside for 20 to 30 minutes .
  • Mash and squeeze the tamarind using your fingers.
  • Strain and keep tamarind paste aside,  discarding the tamarind remains.
  • Heat a pan and dry roast peanuts, sesame seeds, cumin seeds for 2 minutes while stirring continuously.
  • Once it cools down, blend in a mixer to a coarse powder. Keep this aside.
  • Blend chopped onion, garlic, ginger, grated coconut, tamarind paste with a little water to a smooth paste.
  • Heat 1 tbsp oil in a pan. 
  • Add the ground paste and saute for 5 minutes.
  • Add the turmeric powder, cumin-coriander powder, red chilly powder and mix well.
  • Saute for a minute or so.
  • Add the sesame peanut powder, little water and mix well.
  • Cook on a slow flame for 5 to 10 minutes.
  • In the meanwhile, heat another pan with 3 tbsp oil.
  • Add  frenugreek seeds, nigella seeds, mustard seeds, curry leaves, slit green chillies and saute for few seconds.
  • Add the slit brinjals and saute for 2 minutes.
  • Cook covered for 5 minutes.  
  • Add the sautéed brinjals to the masala paste.
  • Add little water to obtain the desired consistency.
  • Add salt and cook covered till the brinjals are cooked well.
  • Garnish with fresh chopped coriander.
  • Serve hot with rotis or rice.

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