Hyderabadi Bagara Baingan
A rich and tangy eggplant curry made with a roasted peanut, sesame, and coconut gravy, quintessential to Hyderabadi cuisine.
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Ingredients
- 500 grams Small Baby Eggplants (Brinjals)
- 1/4 cup Peanuts
- 2 tablespoons Sesame Seeds
- 2 tablespoons Desiccated Coconut
- 2 tablespoons Tamarind Pulp
- 1 tablespoon Ginger-Garlic Paste
- 1 large Onion (finely chopped)
- 1 teaspoon Cumin Seeds
- 1 teaspoon Mustard Seeds
- 1 tablespoon Kashmiri Red Chili Powder
- 1/2 teaspoon Turmeric Powder
- 10 leaves Curry Leaves
Instructions
- 1
Slit the eggplants into four parts from the base, keeping the stems intact, and soak them in salted water for 10 minutes.
- 2
Dry roast the peanuts, sesame seeds, and coconut separately until golden and fragrant, then grind them into a smooth paste with a little water.
- 3
Heat 3 tablespoons of oil in a pan and shallow fry the eggplants until they are 70% cooked and the skin changes color, then set aside.
- 4
In the same oil, add mustard seeds, cumin seeds, and curry leaves until they splutter.
- 5
Add the chopped onions and sauté until golden brown, then stir in the ginger-garlic paste and sauté for another minute.
- 6
Add the ground nut-seed paste, chili powder, and turmeric, cooking on low heat until oil starts to separate from the sides.
- 7
Pour in the tamarind pulp and a cup of water, season with salt, and bring the gravy to a simmer.
- 8
Add the fried eggplants to the gravy, cover, and cook on low heat for 10-12 minutes until the eggplants are tender and the gravy is thick.
Nutrition per Serving
285
Calories
6g
Protein
18g
Carbs
22g
Fat
7g
Fiber
5g
Sugar
480mg
Sodium
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