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.
Ingredients
- 6-8 Baby Eggplants whole (make a + with stem intact)
For Masala Paste:
- ¼ Cup Raw Peanuts
- 2 Tablespoons Coriander Seeds
- 1 Cm Cinnamon Stick
- 3 Cloves
- 1 Tablespoon Sesame Seeds
- 1 teaspoon Poppy Seeds
- 2 Tablespoons Grated Fresh Coconut
Other Ingredients:
- 3-4 Tablespoons Oil divided
- ½ teaspoon Mustard Seeds
- ¼ teaspoon Fenugreek Seeds
- ½ cup Finely Chopped Onion
- 1 ½ teaspoon Ginger-Garlic Paste
- 2 Tomatoes roughly chopped
- ½ teaspoon Turmeric Powder
- 1-2 teaspoon Red Chilli Powder
- 2-3 Tablespoons Tamarind Pulp
- 1 teaspoon Jaggery Powder
- Salt to taste
- Coriander chopped
Instructions
Prepping Eggplants:
- 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.