Monday, November 10, 2014

Baghare Baingan - Hyderabadi Eggplant Curry


Baghare Baingan is Hyderabad style eggplant curry. In my version, instead of deep frying the eggplants, I lightly fry them in a spoonful of oil.  Serve with chapati or plain rice.
Baghare Baingan
Hyderabadi Eggplant Curry
10 - 12 baby eggplants, stems removed, 2 slits keeping each eggplant in tact
1/2 tbsp. oil
Roast one after the other
1 tbsp. sesame seeds
2 tbsp. peanuts
1 tbsp. poppy seeds
2 tbsp. coconut
1/2 tsp. cumin seeds
1/2 tbsp. coriander seeds
1/2 tsp. fennel seeds
8-10 fenugreek seeds
1/2" ginger, peeled
4 cloves garlic, peeled
1/2 cup onion
4-5 byadgi chilies
1 sprig curry leaves
Grind the roasted ingredients with
1/2 tbsp. tamarind pulp
2 tbsp. water

You will also need
salt to taste
1 tbsp. jaggery

1 tbsp. oil
1/2 tsp. mustard seeds
1/4 tsp. asafetida
1/2 tsp. turmeric powder
1/4 cup minced onion
2 sprigs curry leaves

1 tbsp. minced cilantro

1. Rinse eggplants. Dry eggplants completely. Cut off the stems. Make two slits, leaving each eggplant intact.
2. Heat a pan. Add 1/2 tbsp. oil. Spread eggplants in a single layer. Fry till they are uniformly browned - not necessarily cooked. Set them aside. 
3. Roast all the spices, coconut, onion one after the other.
4. Grind them with tamarind and water.
5. Heat oil in a saucepan. Add the ingredients for tempering. Add onion and curry leaves. Sauté till onion is soft.
6. Add ground paste, 1 cup water and fried eggplants. Bring to boil. Switch gas to low. Cover and let it cook till eggplants are cooked but not mushy.
7. Add salt and jaggery to taste. Simmer till gravy is thick.
8. Garnish with cilantro.

Note -
1. Traditionally eggplants are deep fried before adding to the gravy.

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