Hyderabadi baghara Baingan

Name: Hyderabadi baghara Baingan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Indian
Ingredients: 4 pieces Green Peas (Baby Eggplants- 10-12); 4 pieces Chilli (Kashmiri red chilies- 3-4); 3 tbsp Coconut (Freshly grated coconut- 3tbsp); 1 tbsp Coriander (Coriander seeds- 1tbsp); 1 tsp Cumin Powder (jeera or cumin seeds- 1 tsp); 4 pieces Curry leaves (Curry leaves- 8-10); 2 cloves Garlic (Garlic- 2 cloves); 1 piece Ginger (Ginger- 1" piece); 0 pieces Lime (Tamarind- A small lime sized, soaked and pulp extracted); 1 tsp Cooking Oil (Oil- 1tsp); 1 piece Yellow Onion (1 large Onion, chopped); 0 pieces Table Salt (Salt to taste); ½ tsp Sunflower Seeds (Nigella seeds- 1/2 tsp); 1 tsp Sesame Seeds (Sesame seeds- 1 tsp); ¼ tsp Ground Turmeric (Turmeric- 1/4tsp); 2 tsp Jaggery (Jaggery- 2tspns); 2 tbsp Vinaigrette (Peanuts- 2 tbspns); 2 pieces Fish Sauce (Cashewnuts- 2 tbsps)

45 minIndian

Servings4

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Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian

Steps

1Wash the eggplants and pat them dry. Slit the eggplants length wise into fours but keep the stems intact. This way, the egg plants remain joined at the stem. Keep aside.
2Heat a tspn of oil in a separate pan and add the cumin seeds, peanuts and cashew nuts and fry for a few seconds.
3Add ginger, garlic and chopped onion and fry for a min.
4Add the turmeric, coriander seeds, coconut and Kashmiri red chilies and fry till the mixture is brown. Allow the mixture to cool completely and blend to a fine paste using a little water and keep aside.
5Heat oil in a thick bottomed pan and fry the egg plants till brown and tender, remove and keep aside.
6Add the nigella seeds to the same oil and allow them to crackle. Stir in the curry leaves and fry for a few seconds.
7Add the ground paste, tamarind pulp, salt and jaggery and mix well.
8Add the sauted egg plants and 1/2 cup of water and cook covered over low heat till the egg plants are cooked through and soft.
9Serve the curry hot with either rice or rot is.