I had never been fond of brinjals. Not until I was introduced to Baghare Baingan, Hyderabad style. Mom used to cook Baghare Baingan at home, and everyone loved it. Though I was still reluctant to give it a try. However, I was coaxed into tasting at least the gravy, and once I had, i regretted not having eaten it all these days. The rich, aromatic, smoky gravy and the delicately cooked brinjals are combined together in this mouthwatering dish, which was once famous in the kitchens of the Nawabs of Hyderabad. Made with ingredients like coconut, peanuts, sesame seeds and poppy seeds, Baghare Baingan is, indeed, a royal dish. But you don’t need to be an expert to make it at home. Just a bit of patience and a lot of love for cooking is enough. Here’s the recipe:
8 nos. baby brinjals
2 tbsp oil
2 tbsp oil
1 large onion (thinly sliced)
1 tbsp coriander seeds
1/2 cup peanuts
1/4 cup dessicated coconut
2 tbsp white sesame seeds
2 tbsp poppy seeds
1 tbsp Kashmiri Laal Mirch powder
1 tsp turmeric powder
1 tbsp tamarind paste
1 tbsp jaggery (grated)
Salt (to taste)
2 tbsp ghee
1/4 tsp asafoetida
1 tsp mustard seeds
1/4 tsp fenugreek seeds
2-3 dried red chillies
10-12 curry leaves
1 tbsp ginger garlic paste
1) Wash the baby brinjals and dry them with a kitchen towel.
2) Carefully make ‘+’ incision at the base of the brinjals.
3) Heat 2 tbsp oil in a shallow pan.
4) Arrange the brinjals in the pan and cook covered for 10-12 minutes or till the brinjals are tender.
5) In a separate pan, heat 1 tablespoon oil.
6) Fry thinly sliced onion till it caramelizes. Remove to a blender jar.
7) In the same pan, fry peanuts till they are crisp and let out a rich aroma. Add to the blender jar.
8) Roast the dessicated coconut in the same pan till it turns light brown. Add to the blender jar.
9) Now roast the white sesame seeds and poppy seeds for 2-3 minutes. Add this too to the blender jar.
10) Roast coriander seeds till they give out an aroma. Transfer to the blender jar.
11) Mix Kashmiri laal mirch powder, turmeric powder, tamarind paste, grated jaggery and salt with the rest of the ingredients in the jar.
12) Add 1/2 cup water and blend into a paste.
13) Heat 2 tbsp ghee in a pan.
14) Add mustard seeds and allow them to splutter.
15) Now add asafoetida, fengreek seeds, dried red chillies and curry leaves. Fry for a minute.
16) Add ginger-garlic paste and fry till it starts turning brown.
17) Add the prepared peanut-coconut paste and cover the pan with a lid. Keep the lid on for 2-3 minutes.
18) Remove the lid and stir well. Cook while stirring intermittently for 5-7 minutes.
19) Add a cup of water and bring to a boil.
20) Check for seasoning.
21) Gently drop the cooked brinjals by their stems. Stir gently and cook for another 5 minutes or till the brinjals have absorbed the spices and are well cooked.
22) Transfer to a serving dish and serve with any Indian bread or rice.
Eat, drink and be merry! 🙂