Bagara Baingan is an authentic Hyderabadi dish that has a baby / small brinjals and a sesame seeds, coconut with peanuts. As I mentioned in my earlier brinjal recipes, I just love the brinjals to the core. Brinjals in any form, Kaushi is ready to eat :-) I try different recipes with brinjals and one of my family favourite is karthirikai fry with more kuzhambu. Last month we went for a dinner to my friend's place and made an excellent Bagara Baingan which I never had before. I knew Aloo Baingan and I posted too. But for this one, am new to it but just loved it. Its great with hot rice and rotis too. I was very tempting to make this dish and thats what lead me to post it. Wow what a delicious dish is this!!!
Bagar means, tempering the oil with spices and baingan is eggplant or brinjal. Traditionally brinjal is deep fried in the oil. But I just shallow fried the brinjal with less oil. The gravy is made from roasted sesame seeds and peanuts with grated coconut. The flavour of the peanuts and the sesame is awesome when we cook it. The aroma of this gravy will make the entire home very flavourful. Wow wow wow...Trust me you all just love this Bagara Baingan. Am sure that, every month am going to make this wonderful, delicious, yummm yummm Bagara Baingan :-) And you!?
INGREDIENTS:
Baby brinjals / Small brinjals - 8 to 9
Onion - 1 finely chopped
Ginger garlic paste - 1 tsp
Red chilli powder - 1 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/2 tsp
Tamarind - small lemon sized ball
Coriander leaves - finely chopped for garnishing
Salt - as needed
To grind:
Peanuts - 2 tsp
Sesame seeds - 2tsp
Grated coconut - 2 tsp
To temper:
Oil - 2 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1 tsp
HOW TO MAKE:
Dry roast peanuts and sesame seeds separately in a kadai. Wash the brinjals and give a slight cut cross on the top of it as shown in the figure. I left the stem as it is and if you want you can remove it.
Heat 2 to 3 tsp of oil in a kadai and deep shallow fry the brinjals until it tenders and sot. Keep aside. In a mixie or blender add roasted items along with grated coconut and make a fine paste of it by adding water.
Heat two tsp of oil in a kadai and splutter mustard seeds and add cumin seeds. Add finely chopped onions and fry until it turn into transparent. Add ginger garlic paste and mix well. Wait until the nice aroma comes. Keep the grounded paste ready.
Add grounded paste then add red chilli, coriander and turmeric powder. Blend well. Meanwhile soak tamarind in a cup of water for 10 to 15 mins and extract the juice. Add 1/4 cup of water in the mixture and allow to boil.
Add extracted tamarind juice and needed salt. Mix well then add fried brinjals.
Mix well with the masala and cover with the lid. Allow to cook 10 to 15 mins in a medium flame. Slowly it will form a thick gravy. Turn off the stove. Garnish with fresh chopped coriander leaves.
Serve with hot rice, chappathi or pulao.
TIPS:
You can cut the brinjal stems if you does not like it.
You can deep fry the brinjals too or shallow fry it. I fried little oil and added as it is. If you shallow fry the brinjals then strain the oil and add.
Adding more sesame seeds, will lead a diff taste. The proportion of sesame and peanut is 1:1 also the coconut.
Garlic cloves also can be added.
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