Hyderabadi Bagara Baingan

Name: Hyderabadi Bagara Baingan
Total time: 1800 s
Yield: 4+
Cuisine: American
Ingredients: 8 small eggplants; 1/4 teaspoon mustard seeds; 1/4 teaspoon fenugreek seeds; 1/4 teaspoon nigella seeds (kalonji); 8-10 curry leaves; 1 tablespoon green chili paste; 4-5 tablespoons oil; Salt to taste; 2 tablespoons sesame seeds; 2 tablespoons grated coconut; 2 tablespoons peanuts; 1 small onion, finely chopped; 1/2 teaspoon garlic paste; 1/2 teaspoon turmeric; 1 teaspoon coriander powder; 1 teaspoon cumin powder; 1 tablespoon red chili powder; 1 teaspoon tamarind pulp; 2 teaspoons poppy seeds; 1 tablespoon whole coriander seeds; 1 tablespoon jaggery powder (or brown sugar); 1 dried red chili; 1/4 teaspoon asafoetida (hing); 2 tablespoons finely chopped cilantro

Sunita Ladha @cook_31101969

Even if you don't usually like eggplant, you'll love this flavorful Hyderabadi Bagara Baingan, where eggplants are cooked in a fragrant gravy of peanuts, sesame seeds, coconut, and whole spices.

Sunita Ladha @cook_31101969

Even if you don't usually like eggplant, you'll love this flavorful Hyderabadi Bagara Baingan, where eggplants are cooked in a fragrant gravy of peanuts, sesame seeds, coconut, and whole spices.

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Ingredients

30 minutes

8small eggplants
1/4 teaspoonmustard seeds
1/4 teaspoonfenugreek seeds
1/4 teaspoonnigella seeds (kalonji)
8-10curry leaves
1 tablespoongreen chili paste
4-5 tablespoonsoil
Salt to taste
2 tablespoonssesame seeds
2 tablespoonsgrated coconut
2 tablespoonspeanuts
1small onion, finely chopped
1/2 teaspoongarlic paste
1/2 teaspoonturmeric
1 teaspooncoriander powder
1 teaspooncumin powder
1 tablespoonred chili powder
1 teaspoontamarind pulp
2 teaspoonspoppy seeds
1 tablespoonwhole coriander seeds
1 tablespoonjaggery powder (or brown sugar)
1dried red chili
1/4 teaspoonasafoetida (hing)
2 tablespoonsfinely chopped cilantro

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Steps

30 minutes

1

First, in a pan, dry roast the coriander seeds, poppy seeds, peanuts, coconut, and sesame seeds over medium heat for about 3 minutes until fragrant.
2

Add turmeric, coriander powder, cumin powder, and red chili powder. Mix well.
3

Transfer the coconut-sesame mixture to a blender, add tamarind pulp and 1/2 cup water, and blend until you get a smooth paste. Set aside.
4

Cut the eggplants from the bottom in a cross (×) shape, keeping the tops attached.
5

Heat oil in a pan and fry the eggplants until they are about 80% cooked. Remove and set aside on a plate.
6

In the same pan, add asafoetida, mustard seeds, dried red chili, fenugreek seeds, and nigella seeds. Sauté over medium heat for 30 seconds.
7

Add curry leaves, ginger paste, and green chili paste. Sauté for 1 minute over medium heat.
8

Add the chopped onion and cook until soft and golden brown.
9

Add the coconut-sesame paste and jaggery. Mix well and cook over medium heat for 2 minutes, stirring occasionally.
10

Add the fried eggplants, salt, and 1/2 cup water. Gently mix.
11

Cover and cook over medium heat for 5 minutes, stirring occasionally.
12

Add the chopped cilantro and mix.
13

Hyderabadi Bagara Baingan is ready.
14

Serve hot with roti or rice.