Name: Hyderabadi Baghara baingan recipe by Nandita Shyam at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Baby Eggplants- 10-12; oil - 3tbsp; Nigella seeds- 1/2 tsp; Curry leaves- 8-10; Tamarind - A small lime sized, soaked and pulp extracted; Jaggery- 2tspns; Salt to taste; Ingredients for the spice mix:; Oil - 1tsp; jeera or cumin seeds - 1 tsp; Ginger- 1 piece; Garlic- 2 cloves; Turmeric- 1/4tsp; Onion- 1 medium, chopped fine; Peanuts- 2 tbspns; Sesame seeds- 1 tsp; Cashewnuts- 2 tbsps; Coriander seeds- 1tbsp; Freshly grated coconut- 3tbsp; Kashmiri red chilies- 3-4

ABOUT Hyderabadi Baghara baingan RECIPE

This recipe for Baghara Baingan might seem little laborious and time consuming. But trust me, it is well worth the effort. All it would take is just one bite and I assure you, you will be hooked. Hooked enough to lick the plate clean :)

Ingredients Serving: 4

Baby Eggplants- 10-12
oil - 3tbsp
Nigella seeds- 1/2 tsp
Curry leaves- 8-10
Tamarind - A small lime sized, soaked and pulp extracted
Jaggery- 2tspns
Salt to taste
Ingredients for the spice mix:
Oil - 1tsp
jeera or cumin seeds - 1 tsp
Ginger- 1 piece
Garlic- 2 cloves
Turmeric- 1/4tsp
Onion- 1 medium, chopped fine
Peanuts- 2 tbspns
Sesame seeds- 1 tsp
Cashewnuts- 2 tbsps
Coriander seeds- 1tbsp
Freshly grated coconut- 3tbsp
Kashmiri red chilies- 3-4

Instructions

Wash the eggplants and pat them dry. Slit the eggplants length wise into fours but keep the stems intact. This way, the egg plants remain joined at the stem. Keep aside.
Heat a tspn of oil in a separate pan and add the cumin seeds, peanuts and cashew nuts and fry for a few seconds.
Add ginger, garlic and chopped onion and fry for a minute. Add the turmeric, coriander seeds, coconut and Kashmiri red chilies and dry till the mixture is brown.
Allow the mixture to cool completely and blend to a fine paste using a little water and blend to a fine paste.
Heat oil in a thick bottomed pan and fry the egg plants till brown and tender, remove and keep aside.
Add the nigella seeds to the same oil and allow them to crackle. Stir in the curry leaves and fry for a few seconds. Add the ground paste, tamarind pulp, salt and jaggery and mix well.
Add the sauted egg plants and 1/2 cup of water and cook covered over low heat till the egg plants are cooked through and soft.
Serve the curry hot with either rice or rot is.

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