Bagara Baingan Hyderabadi Style | Eggplant Masala Curry
Bagara Baingan Hyderabadi Style where baby eggplants are cooked in a zesty way with a unique blend of nutty spices.
Indian (South Indian)
whole (make a + with stem intact)
For Masala Paste:
Grated Fresh Coconut
Finely Chopped Onion
Red Chilli Powder
Salt to taste
Wash, pat dry eggplants and slit them perpendicularly in the centre.
Heat 1 Tablespoon oil in a pan, place eggplants, add a little salt and shallow fry until tender. Set aside.
Preparing Masala paste:
Heat a pan over medium heat with 1 teaspoon oil.
Start off with peanuts, roast for 2 min. and then add coriander seeds followed
by cinnamon and cloves. Roast for a minute.
Now, add sesame seeds and poppy seeds. Roast for a minute.
Turn off the heat and finally add coconut and roast on the left over heat of the pan.
Cool down and grind to a fine paste.
Making the curry:
Heat 1-2 Tablespoons oil in a pan over medium heat. Add mustard & fenugreek seeds.
Add chopped onions, green chillies & sauté until onions turn translucent.
Then, add ginger garlic paste, followed by chopped tomatoes. Sauté until they turn soft.
Sprinkle turmeric powder, red chilli powder and mix well.
Now, add in the ground spice paste, sauté until it leaves oil.
Add tamarind pulp, salt & jaggery.
Add 1 cup water and bring it to boil.
Gently place shallow fried eggplants, simmer & cook for few minutes until done.
Serve hot bagara baingan with Hyderabadi biryani,