Hydrabadi Bagharay Baingan
This is the
Ingredients
- Eggplants round 1/2 kg
- Onion 2-3 medium
- Curry leaves few
- White sesame seeds 4 tbsp
- White cumin seeds 1 tbsp
- Coriander seeds 2 tbsp
- Coconut grated 3 tbsp
- Peanuts 20-25
- Almonds 8-10
- Tamarind pulp 1 cup
- Green chilies 4
- Ginger/garlic paste 1 tbsp
- Red chili powder 1 tbsp
- Turmeric powder 1 tsp
- Salt to taste
Instructions
- Roughly chop onions then shallow fry it with 1tsp oil till it changes its color and grind it. Add a little water to make a thick paste.
- Dry roast white sesame seeds, cumin seeds, coconut,, coriander seeds, almonds and peanuts in a frying pan.
- Grind them to a paste and put them aside
- Slit eggplants from center and place them in a big bowl with water and 1tsp salt (this will prevent them from turning black)
- Put the ingredients for tempering in heated oil and fry till they turn golden.
- Now add eggplants to the pot and close the lid. Keep them on low flame till the eggplants turn soft(5min).
- Add salt, ginger/garlic paste, turmeric powder and red chili powder into the pot and fry them together (cover with a lid if sizzling a lot)
- When the eggplants have absorbed the masala, add remaining ground masala, onion paste and ½ cup of water.
- Cook on low flame for 5-10 minutes stirring intermittently as needed.
- When the oil starts to appear on top, add tamarind pulp, 1/2 cup of water and curry leaves and cook on low flame. (if the tamarind pulp is watery then don't add water) Cook another 5-10 min stirring occasionally.
- turn off the flame.Delicious Bagharay Baingan are ready.
