Baghare Baingan is a very popular royal dish, straight from the royal kitchens of Hyderabad. The gravy is truly Rajsik with nuts, seeds and fat. Baingan itself is fried so it’s a ruch dish but it is delicious.
|Preparation Time:||60 minutes|
|Small Baingan (Eggplant)||12|
|Red onion||1 cup chopped|
|Ginger paste||1 tbsp|
|Dry grated coconut||3 tbsp|
|White til (sesame seeds)||1/2 cup|
|Shelled peanuts||1/2 cup|
|Jeera (cumin seeds)||1 tbsp|
|Khus khus (poppy seeds)||1 tbsp|
|Methi (fenugreek) seeds||1 tsp|
|Coriander seeds||1.5 tbsp|
|Haldi (turmeric powder)||1 tsp|
|Red chilli powder (lal mirch)||1/2 tsp|
|Tamarind paste||1 tbsp|
|Brown sugar or jaggery (optional)||1 tbsp|
|Vegetable oil||To fry|
- Roast coconut, sesame seeds, peanuts, cumin seeds, khus khus, fenugreek seeds and coriander seeds till they are light brown. Keep aside.
- Once they cool down, grind them to a fine paste with minimum water. Keep aside.
- Make two perpendicular lengthwise slits in each eggplant.
- Fry the eggplants in hot oil. Keep aside.
- Chop onion finely. Heat 1 tbsp of oil in a pan, saute onion and ginger paste till it’s translucent.
- Add the peanuts paste in the the wok. Cook on medium heat till it starts to leave oil. Stir constantly.
- Add haldi, red chilli powder, kari leaves and tamarind paste and cook for a few seconds. At this point you can add jaggery if you like and cook for a few seconds.
- Gently place all the eggplants in it. Cook for a few minutes. Stir gently once in a while.
- Baghare Baingan are ready. Serve them hot with steamed basmati rice.
- It’s a good idea to pick all eggplants of almost the same size so that they soften equally. Try to avoid big eggplants because spices will not penetrate the big eggplants.