Bhagaare Baingan is a dish made of tender eggplants and cooked in peanut based gravy. It is very famous side served along with Briyani in Hyderabad. This gravy is nutty , spicy , tangy and little bit sweet. Pairs perfectly with roti / naan / curd rice. I saw this dish posted by Sarika on one of the FB Groups. Followed her recipe from her blog and the dish turned out super yummy. Thank you Sarika for the perfect recipe
Recipe Source : http://sarikasethgunjal.com/hyderabadi-bhagaare-baigan/
2. Apply a pinch of salt inside the slit on each eggplant and set aside
3. In a pan, dry roast sesame seeds on high flame. When they start to splutter, remove them from the pan and transfer it to a plate
4. In the same pan, dry roast peanuts until they are crispy and the skin turns light brown. If you are using readily available roasted peanuts, you may skip this step
5. Remove the peanuts from the pan and let it cool
6. In the same pan, dry roast coconut bits on low flame until they are crispy and the color changes slightly to light golden
7. Cool sesame seeds, roasted peanuts and coconut completely. Once cooled, grind it to fine paste along with 2 tablespoon water
8. In the pan, heat 1 teaspoon Oil. When the oil is hot, add all the eggplants at once and leave them undisturbed for 5minutes
9. Egg plants will get roasted in oil and they will start having nice char on the skin
10. Switch off flame and set the eggplants aside
11. Preparing the gravy : In a wok / pan, heat sesame seed oil. When the oil is hot add mustard seeds, fenugreek seeds, curry leaves. Let them splutter
12. Add onions and sauté till they are soft
13. Add ginger garlic paste and sauté till oil starts leaving from the mixture
14. Add coriander powder, red chilli powder, turmeric powder and sauté nicely
15. Add the paste we prepared at step number 7 to the pan and fry it for 5 minutes on low flame
16. Finally add eggplants along with tamarind extract and cook for 20 minutes or until the eggplants are cooked through
17. Add jaggery and stir , switch off the flame when the eggplants are cooked
18. Serve hot with biryani / roti / naan
Recipe Source : http://sarikasethgunjal.com/hyderabadi-bhagaare-baigan/
Ingredients
- 10 Small sized tender egg plants
- 1 Medium Onion Chopped finely
- 1 Teaspoon Ginger Garlic Paste
- 1 Tablespoon Coriander powder
- 1 Teaspoon Red Chilli Powder
- 1 Teaspoon Turmeric Powder
- 1/4 Cup Tamarind Extract
- 1 Tablespoon Jaggery Powder
For the Paste
- 2 Tablespoon Sesame Seeds
- 4 Tablespoon Peanuts
- 2 Tablespoon Fresh Coconut bits
Tempering :
- 2 Tablespoon Sesame seed Oil
- 1 Teaspoon Mustard Seeds
- 1 Teaspoon Fenugreek Seeds
- 5 Curry leaves
- 2 Whole Red Chillies
Directions
1. Wash eggplants and slit each egg plant into four. Do not cut them into 4 pieces. Just make 2 slits keeping the stem intact2. Apply a pinch of salt inside the slit on each eggplant and set aside
3. In a pan, dry roast sesame seeds on high flame. When they start to splutter, remove them from the pan and transfer it to a plate
4. In the same pan, dry roast peanuts until they are crispy and the skin turns light brown. If you are using readily available roasted peanuts, you may skip this step
5. Remove the peanuts from the pan and let it cool
6. In the same pan, dry roast coconut bits on low flame until they are crispy and the color changes slightly to light golden
7. Cool sesame seeds, roasted peanuts and coconut completely. Once cooled, grind it to fine paste along with 2 tablespoon water
8. In the pan, heat 1 teaspoon Oil. When the oil is hot, add all the eggplants at once and leave them undisturbed for 5minutes
9. Egg plants will get roasted in oil and they will start having nice char on the skin
10. Switch off flame and set the eggplants aside
11. Preparing the gravy : In a wok / pan, heat sesame seed oil. When the oil is hot add mustard seeds, fenugreek seeds, curry leaves. Let them splutter
12. Add onions and sauté till they are soft
13. Add ginger garlic paste and sauté till oil starts leaving from the mixture
14. Add coriander powder, red chilli powder, turmeric powder and sauté nicely
15. Add the paste we prepared at step number 7 to the pan and fry it for 5 minutes on low flame
16. Finally add eggplants along with tamarind extract and cook for 20 minutes or until the eggplants are cooked through
17. Add jaggery and stir , switch off the flame when the eggplants are cooked
18. Serve hot with biryani / roti / naan
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