Ingredients
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1 kg Eggplantssplit into 4, lengthwise
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4 Onionsfried and blended to paste
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1 tbsp. Ginger Garlic Paste
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2 tbsp. Roasted PeanutsPaste
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½ kg TomatoesPureed
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4 tbsp. Tamarind Pulp
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1 tsp. Saltor acc. to taste
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4-5 Whole Red Chilies
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1 tbsp. Sesame seeds
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1 tbsp. Cumin (Zeera)
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2 tbsp. Desiccated Coconut
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1 tsp. Fenugreek Seeds
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1 tsp. Mustard Seeds
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For Tempering:
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2 Cups Oil
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7-8 Curry Leaves
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½ tsp. Mustard Seeds
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½ tsp. Kalonji (Nigella Seeds)
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10 Black Peppercons
Description
Hyderabadi Bagar-e-Baingan, one of the famous Nawabi cuisines from Hyderabad is an Eggplant delicacy.
This delicious, spicy, nutty and tangy gravy cooked in tempering oil and a blend of spices with fried Eggplants may be served as a side dish during a feast or may even be enjoyed as a main course during a family meal.
Here’s the recipe for this appetizingly delicious Baghar-e-Baingan;
Method
- Grind red chilies, sesame seeds, cumin, coconut, fenugreek seeds and mustard seeds to a fine powder.
- Set aside.
- Heat oil in a pan.
- Add all the tempering ingredients.
- Let splutter.
- Add onion paste and ginger garlic paste.
- Sauté fry for 1-2 mins.
- Add ground spices, peanut paste, and tomato puree.
- Sauté until oil separates.
- Add eggplants.
- Sauté for a min.
- Add salt, tamarind pulp and two cups of water.
- Cover and let simmer on low flame until eggplants are soft.
- Let simmer for 2 mins.
- Serve with plain boiled rice.
