Baghare Baingan

As I mentioned earlier, my mother is born and brought up in Hyderabad. So from our childhood, we are eating many Hyderabadi dishes. My Aai is pure vegetarian… so only veg:). Baghare baigan is a typical Hyderabadi dish. It is very close to Maharashtrian Bharli vangi:)

Ingredients

Small Eggplants (baingan) - 5-6

Sesame seeds - 2 tablespoons

Peanuts - 2 tablespoons

Grated coconut - 2 tablespoons

Chopped onion - 2 medium

Chopped Garlic - 1 teaspoon

Chopped Ginger - 1 teaspoon

Green chilies - 2

Coriander powder - 1/2 teaspoon

Cumin powder - 1/2 teaspoon

Red chili powder - 1 teaspoon

Tamarind pulp - 1 teaspoon

Mustard seeds - 1/2 teaspoon

fenugreek seeds - 1/4 teaspoon

Turmeric powder - 1/2 teaspoon

Oil - 2-3 tablespoon

Salt to taste

Procedure

Remove the stem of eggplants and give 2 vertical slits to each eggplant. Do not give cut till end. Keep aside. Now roast Sesame seeds, peanuts, coconut, onion, garlic and ginger one by one on a low flame. Colour should change to slightly brown. Mix above ingredients with tamarind pulp, green chili, red chili powder, cumin powder, coriander powder and make a smooth paste with little water. Heat oil in a kadai and make tadka of Mustard seeds, fenugreek seeds and Turmeric powder. Now fry eggplant in it. Fry till it becomes slightly brown. Remove it and keep aside. Now add the paste in kadai. Fry till it leaves oil from sides. Put eggplants into it. Add little water and salt. Cover and cook on low flame till baingan cooks properly. Serve hot with Rice/ Roti.