Wonder if you would believe if I said that eggplant is one of my favorite veggie and I have just one recipe out of my `185 posts. Well it’s decisively, as the man hates it. And the lazy I, as you know hates to cook for self.
After a long pondering, I decided to cook eggplant yesterday and got the man to promise he was going to have it too. So decided with the baraga baingan of Hyderabad, where the egg plant is cooked in such a bracing way. Hyderabad, a foodie’s paradise as it’s also known and unfortunately I have never visited the place. But happy enough that I have got to taste some of the best Andhra cuisines back in Bangalore and here in Singapore, Andhra curry is a favorite spot.
The city of Nizam’s is sure a foodie’s paradise and this curry is truly fit for the kings. The best eggplant curry I have ever had where the eggplant is cooked in a blend of aromatic spicy sauce. The man was happy though he had just one eggplant but the gravy was gobbled away. Happy me and I am going to make this often 🙂
Over to the recipe, Bagara Baingan a Hyderabadi curry, where baby eggplants /bringal/ aubergine are cooked in a spiced coconut, groundnut and sesame paste.
You need –
- Small eggplants/brinjal – 6 nos
- Onion- 1 large, sliced
- White sesame seeds – 1 tablespoon
- Coriander seeds 1 1/2 teaspoon
- Peanuts – 2 tablespoon
- Cumin seeds – 1/2 teaspoon
- Grated coconut – 2 tablespoon
- Fenugreek seeds- a pinch
- Ginger – 1 inch piece ,roughly chopped
- Garlic – 4-5, roughly chopped
- Turmeric powder – 1/4 teaspoon
- Red chili powder – 1 teaspoon
- Tamarind – a small lemon size, soaked in 1 cup warm water
- Oil – 1 tablespoon
- Salt to taste
- Coriander leaves to garish
Wash eggplants well and make slits along the length making sure that the eggplant is held together at the stem. .Set aside.
Dry roast together coriander seeds, sesame seeds, peanuts, cumin seeds, coconut and fenugreek seeds till fragrant and little brown. .Set aside in bowl. I the same pan dry roast onions till they turn are soften.
In blender, grind together the onions, roasted spices, ginger, garlic, salt, turmeric powder, red chili powder to a very fine paste.
Heat oil in a pan/kadai/wok, and fry the eggplants till they are soft. Remove and set aside. In same pan, add the spice paste, mix gently and cook till the oil starts to separate. Now add the tamarind water and mix well. Add the fried eggplants, salt to taste. Cover and cook over low heat till the eggplants are fully cooked an the gravy is thick.
Turn off the heat. Garnish with coriander leaves Serve hot with flavored or just plain rice.