Bagare Baigan

Bagare Baigan: Spicy Eggplant Delight

Hi! welcome to my blog. Today’s recipe is Bagare Baigan, which is famous in Hyderabad, served with biryani. This Bagare Baigan made in many ways. But today I am going to share a very authentic Hyderabadi Bagare Baigan. I am sure this recipe is not available in any other channels. Explore the rich, aromatic flavors of Bagare Baigan! This traditional Indian dish features eggplant cooked in a blend of exotic spices and tangy tamarind. Perfect for a flavorful vegetarian meal that will tantalize your taste buds. Here I showed you a authentic way, which is cooked in dum process in a very slow flame. So, let’s start making Bagare Baigan..

Ingredients:

Baigan/Egg plant(Black)-500grams

Oil-½cup

Cumin seeds-1tsp

Mustard Seeds-1tsp

Fenugreek Seeds-½tsp

Kalonji/Nigella Seeds-¼tsp

Green chilly-2

Curry leaves-2 strands

Tomatoes-4 small

Ginger Garlic paste-2Tbsp

Turmeric-1 tsp

Red chilly powder-2 tsp

Salt- a/c taste.

For Bagara Masala:

Peanuts-4Tbsp

Sesame Seeds-5Tbsp

Desiccated coconut-6Tbsp

Coriander Seeds-2tsp

Cumin seeds -1tsp

Poppy Seeds-2Tbsp

Tamarind-one big lemon size

Onion-1 big

Coriander leaves-1 small bunch

Green chilly-4

Preparations:

• Wash brinjal thoroughly and make two slits in the bottom  side keep in salt water. Set aside.
• Soak tamarind in water and extract the thick pulp. Set aside.
• Slice the onion and deep fry it till golden brown. Set aside.
• Dry roast all the ingredients one by one(Peanuts, Sesame Seeds, Desiccated coconut, Coriander Seeds, Cumin seeds, Poppy Seeds. Avoiding burring.
• Take grinder add all the roasted ingredients to it add tamarind pulp, fried onion, coriander leaves, green chilly, little water and make it into fine paste. Set aside.

METHOD:

1. Take brinjal and wipe the water and stuff the above grinded masala in between the slits we made. Repeat the process with each brinjal. Set aside.
2. Heat oil in wide wok/vessel add cumin seeds, mustard seeds, fenugreek seeds, kalonji/Nigella seeds, green chilly, curry leaves. Fry for 1 minute.
3. Add tomatoes cut into halves. Fry for 3 minutes and take out the tomatoes. Set aside.
4. Lower the flame add ginger garlic paste, turmeric, red chilly powder, and salt. Fry for 1 minute.
5. Add stuffed brinjals and remaining grinded masala(if any)  add little water to avoid burning. Cook for 5 minutes closing the lid.
6. Open the lid and gently stir and little water if the masala sticks to the wok. Close the lid and cook till brinjal is 90% done or oil floats on top.
7. Open the lid and add fried tomatoes, mix gently cook for 2 minutes.
8. Finally add 1tsp garam masala powder and garnish with coriander leaves. Switch off the flame, serve and Enjoy!!!