- Servings : 4
- Prep Time : 15m
- Cook Time : 45m
- Ready In : 60m
Baghare Baingan is a traditional rich vegetarian preparation and its combination of spices is very representative of the Hyderabadi culture. In earlier times, travellers carried it because of its long shelf-life. It is versatile enough to taste good with rice as well as chapati.
- 250 grams small brinjals
- 2 medium onions, quartered
- 1 and 1/2 teaspoons coriander seeds
- 1 and 1/2 teaspoons sesame seeds
- 2 tablespoons peanuts
- 1/2 teaspoon cumin seeds
- 3/4 teaspoon poppy seeds
- 1 tablespoon grated dried coconut
- a pinch of fenugreek seeds
- 1 inch ginger, roughly chopped
- 6-8 garlic cloves, roughly chopped
- salt to taste
- a pinch of turmeric powder
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon grated jaggery or sugar
- 2 tablespoons tamarind pulp
- 2 tablespoon olive oil
- 1 spring curry leaves
wash the brinjals and slit lengthways into four, with the quarters held together at the stalk.
Dry roast the onions on a tawa till they turn soft and pale gold.
In a heavy bottomed pan add the cumin seeds, sesame seeds, peanuts, poppy seeds, fenugreek, coriander seeds and dried grated coconut and dry heat it till aroma comes out and changes it colour.
Take roasted onions, garlic, chilli powder ,jaggery, turmeric powder, salt, ginger and roasted spices and make a fine paste by grinding it. Add the tamarind pulp and mix well. Some masala will be filled in slited brinjal and keep some masala for gravy.
Take a non-stick kadai and heat some oil , add the curry leaves and saute for a minute.Then add the stuffed brinjals and saute for about ten minutes. Add the remaining masala and gently mix it. Add two cups of water, cover and cook over low heat till the brinjals are completely cooked. Serve hot.