Baghare Baingan Recipe

This is delicious preparation of the the popular hyderabadi recipe made from roasted brinjal, an accompaniment that can to be served along with Hyderabadi Vegetable Biryani.

Tamarind gives the sourness that is needed and the peanut and sesame paste gives it a good color and flavor too. Have to say this turned out extremely well n tasted yummy. 

The thick and creamy sauce is perfect with steamed rice, pulav, Naan or Chapati.

It Looks too good and so tempting...

Just try it and you surely won't be disappointed.

Ingredients

Brinjals/Eggplant 8 to 10

Mustard seeds  1/4 tsp

Fenugreek seeds 1/4 tsp

Nigella seeds (kalonji) 1/4 tsp

Curry leaves 8 to 10

Green chillies (slit) 3

Oil 4 tbsp

salt to taste

For the paste

Sesame seeds 3 tbsp

Grated coconut 3 tbsp  (Optional)

Raw peanuts 3 tbsp

Chopped ginger 1 tbsp

Chooped Garlic 1 tbsp

2 Onions chopped

Turmeric powder 1/2 tbsp

Coriander powder 1 tbsp

Cumin seeds powder 2 tbsp

Chilli powder 1 tsp

Tamarind pulp 1 tsp

(Alternate 1: Yogurt   

Alternate 2: Half tamarind and half lemon juice )

For the garnish

Chopped coriander 2 tbsp

  

Paste preparation

1. Combine the sesame seeds, coconut, peanuts on a pan 
2. Dry roast them over a slow flame till the ingredients are lightly browned
3. Add the turmeric powder, coriander seed powder, cumin seed powder, chilli powder and tamarind paste
4. Grind it to a smooth paste using ½ cup water. Keep aside

Preparation

1. Slit the brinjals, lengthwise, into four, but leave the stems on, so the brinjals remain joined at the stem
2. Marinate the brinjal with the paste and keep it for 15 minues (Optional)
3. Deep fry the brinjals till it becomes soft, Remove and keep aside
4. Soak tamarind in warm water and mash it in water to get pulp

Method

1. Heat the oil in a deep bottomed pan
2. Add the mustard seeds, fenugreek seeds and nigella seeds
3. Add curry leaves and green chillies and sauté over medium heat for a couple of minutes.
4. When seeds crackle, Add chopped onions and fry it till onion turns golden brown
5. Add chopped ginger, garlic
6. Add the paste and Keep stirring while frying to avoid getting burnt at the bottom. (Note: You can add Garam Masala while adding paste)
7. Cook till the mixture leaves the sides of the pan
8. Add the fried brinjals and mix once. Simmer and cook till it leaves oil (You can add ½ cup of water to avoid getting burnt at the bottom)
9. Add salt and cook covered over a slow flame till the brinjals and paste get blended well.

Garnish it with chopped Coriander leaves and serve hot with Rice or Chapati