Hyderabadi Bagare Baingan Recipe
This recipe of Hyderabadi Bagare Baingan is iconic dish in Hyderabad and I am requested to make it more often than I can count.
Ingredients
- 1 kground eggplants (baingan) (बैंगन)
- 1/4 kg finely sliced onions (प्याज)
- 1 1/2 cups oil तेल
- 10 green chillies हरी मिर्च
- 4 springscurry leaves करी पत्ता
- 4 tbsp sesame seeds तिल
- 2 tbsp ginger-garlic paste अदरक लहसुन की पेस्ट
- 3 tbsp peanuts मूंगफली
- 2 tbsp coriander seeds साबुत धनिया
- 2 tbsp cumin seeds जीरा
- 1/2 tsp fenugreek seeds मेथी दाने
- 1/2 tsp nigella seeds कलोंजी
- 1 tbsp red chillies powder पीसी हुई लाल मिर्च
- 1 tbsp kashmiri red chillies powder (पीसी हुई कश्मीरी लाल मिर्च
- fistful tamarind pulp इमली पल्प
- salt to taste (नमक)
For the Baghar:
- 1 spring curry leaves करी पत्ता
- 1 tsp cumin seeds जीरा
- 1/2 tsp nigella seeds कलोंजी
- 1/2 tsp fenugreek seeds मेथी दाने
Instructions
- Roast the coriander powder, peanuts and fenugreek, onion, cumin and sesame seeds together.
- Grind to a fine paste with water.
- Heat oil in a pan, and fry the sliced onion until very brown but not burnt. (Or, you can roast the onions, one at a time, directly on the flame. Let each char, and then peel.
- Grind the fried or charred onions to a fine paste.
- Slit each eggplant in four quarters, leaving the stem on.
- Keep a deep bowl of salted, room-temperature water on hand, and drop each eggplant quarter into it as you slit it.
- Heat oil in a thick-bottomed, large pan.
- Add curry leaves, cumin, fenugreek and onion seeds. When these splutter, add the masala paste you ground earlier.
- Saute until it is fragrant and well-browned. Now, add the eggplants and green chillies; cover and let cook on low flame until almost soft.
- Pour the tamarind pulp and coonk on a mediuum flame for another 10 minutes or until the gravy is thick.
- Sprinkle in the coriander leaves and keep on dum for a few minutes until the oil rises to the surface.
- You can choose to drain this oil off before you serve the dish.