Hyderabadi Baghara Baingan

by Tarla Dalal

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This recipe of Baghara Baingan is a traditional one and lives up to the reputation of this cuisine.

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Preparation Time : 15 mins.
Cooking Time: 20 mins.
Serves 4.
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Ingredients

8 to 10 brinjals (baingan / eggplant)
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp fenugreek (methi) seeds
1/4 tsp nigella seeds (kalonji)
8 to 10 curry leaves (kadi patta)
3 green chillies, slit
4 tbsp oil
salt to taste

For the coconut and sesame paste
2 tbsp sesame seeds (til)
2 tbsp grated coconut
2 tbsp raw peanuts
1 tsp chopped ginger (adrak)
1 tsp garlic, chopped
1/4 cup chopped onions
1/4 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
1 tsp chilli powder
1 tsp tamarind (imli) pulp

For the garnish
2 tbsp chopped coriander (dhania)

Method

Slit the brinjals, lengthwise, into four, but leave the stems on, so the eggplants remain joined at the stem. Keep aside.

For the coconut and sesame paste

Combine the sesame seeds, coconut, peanuts, ginger, garlic and onions in a pan and dry roast them over a slow flame till the flavours are released and the ingredients are lightly browned.
Add the turmeric powder, coriander seed powder, cumin seed powder, chilli powder and tamarind paste and grind it to a smooth paste using ½ cup water. Keep aside.

How to proceed

Heat the oil in a deep bottomed pan, add the mustard seeds, fenugreek seeds and nigella seeds.
When they crackle, add the brinjals, curry leaves and green chillies and sauté over medium heat for a couple of minutes. Remove and keep aside.
In the same pan, add the coconut and sesame paste and cook till the mixture leaves the sides of the pan.
Add the cooked brinjals, ½ cup of water and salt and cook covered over a slow flame till the brinjals are soft.
Serve hot.

RECIPE SOURCE : Swadisht Subzian