Hyderabadi Bagare Baingan
Hyderabadi Bagare Baingan is a perfectly spiced & slightly tangy curry made with small eggplants cooked in masalas. This is a perfect vegan recipe
Ingredients
- 350 gms Small Baingan/Brinjal
- 1/3 cup peanut
- 3 tbsp Desiccated coconut
- 2 tbsp Sesame Seeds
- 2 pinch Fenugreek Seed
- 1 tbsp Cumin Seeds
- 1 meduim Onion
- 1 tsp Mustard seeds
- 1 tsp Cumin Seeds
- Handfull Curry Leaves
- 1&1/2 tbsp Ginger & Garlic Paste
- 1/2 Cup Tamarind/Imli
- salt to taste
- 3/4 tsp Turmeric Powder
- 1&1/2 tbsp Kashmiri Red Chili Powder
- 1 tbsp Coriander Powder
- 1 tbsp Cumin Powder
- 1 tsp Garam Masala Powder
- 1/2 tsp Tandoori chicken Masala
- 1 cup Oil
- 1/2 Cup water
Instructions
- Soak Tamarind in 1cup warm water and keep aside.
- Wash and Make a slits into Eggplants.
- Heat 1tsp oil in flat frying pan over low medium heat and add peanuts, sesame seeds and desiccated coconut. Roast this until the colour changes to golden, takeout in a plate and let it cool completely.
- In the same pan add some oil and add Fenugreek seeds, Onion and cumin seeds. Fry until Onion caramelized. Takeout in a plate and cool completely.
- Make a fine powder of roasted peanuts, sesame and coconut , add little water to make a smooth paste.
- Make a paste of caramelized onion, cumin & Fenugreek without adding water.
- Heat Oil in a heavy Botton Pan , add cumin, mustard and curry leaves and fry for 1 minute.
- Add Eggplants and fry for 4-5 minutes.
- Add in Ginger & Garlic paste and cook for 2 minutes. Next add the prepared nuts and Onion paste and cook for 2-3 minutes stirring continuously.
- Add red chilli powder, cumin powder, salt , turmeric powder, coriander powder and garam masala powder. Cook for 1minute.
- Add tamarind water and mix well.
- Add tandoori masala powder and some water. Cover and cook until brinjal is soft and tender ( not mushy) on low heat stirring occasionally.
- Check for salt and adjust the gravy thickness to your choice.