Hyderabadi Harey Baghare Baingan

Name: Hyderabadi Harey Baghare Baingan
Total time: 2700 s
Yield: 8-10 servings
Cuisine: Indian
Ingredients: 500 gm Green Eggplants; 1/2 cup Oil; 1/2 tsp Cumin Seeds; 1/2 tsp Black Mustard Seeds; 1/4 tsp Black Seeds or Kalonji; 1/4 tsp Fenugreek Seeds; 1/4 cup Dry Coconut pieces; 1/4 cup Peanuts; 5 tbsp Sesame Seeds; 3 Onions roughly chopped; 2 tsp Ginger garlic paste; 2-3 tsp Red Chilli powder; 1/2 tsp Turmeric powder; 1 tbsp Cumin powder roasted; 1 tbsp Coriander powder roasted; 2 tsp Salt or to taste; 2 Sprigs Curry Leaves; 1 small bunch Coriander Leaves chopped; 1/4 cup Tamarind soaked

ZMA @zesty5

#weekmulticolour
#hyderabadi
#cookpadindia
Quintessentially Hyderabadi side dish. This one is made by me using Green or Harey Baingan. This is also the most loved side dishes that go well with both Rice and Rotis. The making process is every bit similar, the only difference being in the colour of the Eggplant or the Brinjal used. And not only that, it looks so good and colourful with Reddish brown gravy, White boiled Eggs and Green Eggplants. Isn't that wonderful? I had served it with boiled Eggs alongside. They go very well with Baghare Baingan. It is a must have with it's equally famous main course- the Dum Biryani. Nothing can beat it's awesome pairing. These two are just inseparable and incomplete without each other. Infact they both compliment each other so well like no one else.

Enjoy Hyderabadi Cooking with Zeen!

ZMA @zesty5

Enjoy Hyderabadi Cooking with Zeen!

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Ingredients

40-45 minutes

8-10 servings

500 gmGreen Eggplants
1/2 cupOil
1/2 tspCumin Seeds
1/2 tspBlack Mustard Seeds
1/4 tspBlack Seeds or Kalonji
1/4 tspFenugreek Seeds
1/4 cupDry Coconut pieces
1/4 cupPeanuts
5 tbspSesame Seeds
3Onions roughly chopped
2 tspGinger garlic paste
2-3 tspRed Chilli powder
1/2 tspTurmeric powder
1 tbspCumin powder roasted
1 tbspCoriander powder roasted
2 tspSalt or to taste
2 SprigsCurry Leaves
1small bunch Coriander Leaves chopped
1/4 cupTamarind soaked

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Steps

40-45 minutes

1

Heat oil and add curry Leaves along with cumin, black mustard, fenugreek and black seeds or kalonji. Fry them all for a minute before adding the eggplants. Make a + shaped incision on the top of them and can keep their crowns intact or cut off. It depends on you. Some people like it with the crown. So make an incision on top of it. But be careful while doing so. I had removed all the crowns from the eggplants.
2

Fry them until done. Do not stir them a lot while frying. Keep the heat on a low. After done, remove them onto a plate. Keep aside until use. To the same oil, add roughly chopped onions. Fry them a little until translucent. Grind them to a paste.
3

Meanwhile roast dry coconut pieces, sesame Seeds and peanuts. Grind them all to a smooth paste using water as required. You can grind them all together for a hassle free cooking.
4

To the same oil again, add the blended paste along with the spices mentioned including slit green chillies. Saute this masala until the oil floats on top. After done with that, add in the squeezed tamarind water with the eggplants. Stir gently. Adjust salt at this stage. Bring it to a rolling boil on a high heat at first and then simmer along for the next 15-18 minutes on a low to medium high heat.
5

Garnish with chopped coriander leaves. The tamarind water should be thick and not too watery. Use of it can be according to your choice. But this is a tangy and a thick gravy. So please remember that and adjust the consistency accordingly. Serve it hot with whole boiled eggs on top. Enjoy!

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ZMA @zesty5

on May 04, 2021 02:29

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.