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 |
| Servings: | 6 |
| Difficulty: | Medium |
Ingredients
| 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 |
| Salt | 1.5 tsp |
| Haldi (turmeric powder) | 1 tsp |
| Red chilli powder (lal mirch) | 1/2 tsp |
| Tamarind paste | 1 tbsp |
| Brown sugar or jaggery (optional) | 1 tbsp |
| Kari leaves | 8-10 |
| Vegetable oil | To fry |
Method
- 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.
Notes
- 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.
Summary
Recipe Name
Baghare Baingan
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
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