Tuesday, October 16, 2012

Hyderabadi Bagara Baingan




Ingredients:

4-6  Brinjal -Eggplant 
1 Large tomato(Optional - cut into quarters )
1/2 tbsp Red chili powder
1/2 Turmeric Powder
1 tbsp ginger & garlic paste
1/2 cup Tamarind Juice(Imli ka khata)
6-8 Curry leaves
Coriander leaves fine chopped.
1/2 cup oil
salt to taste.

For Roasted and Ground Masala

2 Onions (finely chopped)
2 tbsp sesame seeds (Til)
2 tbsp Poppy seeds (khus khus)
2 tbsp Groundnut (Pali-skins removed after roast)
4 tbsp Coconut powder
1 tbsp Cumin seeds (zeera)
1 tbsp Mustard seeds (rai)
1 tbsp Nigella seed (Kalaunji)- optional
1/2 Fenugreek seeds ( methi dana)- optional

For Garnishing

Curry leaves and Green chillies washed and fine chopped.

Method

Clean and wash the Brinjal and cut into quarters keep aside.

In a large non-stick saucepan/Khadhai at medium heat, Dry Roast  sesame seeds, groundnut,poppy seeds, coconut powder, cumin seeds, mustard seeds one by one separately  for 1 minute-or till slightly darker in colour and then grind to a fine smooth paste keep aside.

Then Roast the onion  till they are slightly soft and golden in colour and grind to a smooth paste.

Then in a large cooking bowl add oil at medium heat, add Brinjal and fry in it till done keep aside.
Now add 1 tbsp cumming seed, 1 tbsp mustard seeds,stir until the seeds crackle.

After few seconds add curry leaves for few seconds immediately  add ginger & garlic paste, stir for few seconds 
Add red chili powder,turmeric powder,salt mix well,stir it for few seconds

Then add the paste & mix it well stir for 5 minutes and add tamarind juice leave it for low heat till the thin layer of oil appears on the bottom surface.

Stir often to prevent burning,if required,sprinkle a little water from time to time prevent the masala from burning.

Now Add the Brinjal pieces and mix well & salt to taste,stir often to prevent masala burning,Do not cook on a high heat,simmer heat and add the green chillies(optional), Tomato cover the pan leave for 20-25 minutes until the oil appears on the bottom surface & cook until the raw smell of onion/tomatoes/tamarind evaporates..

This dish should have thick gravy so ideally,water is not added while cooking if however,you find it getting too dry,1/2 cup of warm water can be added to it.

Remove pan from heat.
 serve dish with Naans,bagara-khana, Paranthas,Briyani.....
Enjoy It..!!!

This recipe goes to cook-like-celebrity-chef

19 comments:

  1. Delicious and very tempting... First time in your space... Happy to follow you :)


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    Sharanya
    Sharans Samayalarai

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  2. Wow. That looks yummy. Eggplant is one of our fav vegetables. I have to bookmark this.

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    Replies
    1. Hey Roha... Eggplant was on the menu today and I tried this dish. It was awesome dear. My kids literally licked the curry from their plate...

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  3. I was looking for authentic recipe and now i found it. next week on my menu. Thanks

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  4. Wow! this looks really delicious..Thanks for visiting my blog.
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  5. wow yummy perfect hyderabadi style jus lyk my mum's

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  6. It's looks Yumm. .. But if we wish to add Nigella and Fenugreek seeds, when we should add them?

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  7. Looks delicious and I love how easy to follow the recipes are. Would love to try it out.
    Restaurant Near Laxmi Nagar

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  8. Thank you I cooked this today and it's very delicious 😋

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