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Bagara Baingan (Tempered Eggplants)

Bagara Baingan is an authentic Hyderabadi side dish, that goes well with Biryani, rice and even roti. Though I have stayed in Hyderabad for over 4 years, during different postings, I never really bothered to taste Bagara Baingan. It was more due to the fact that I had a dislike for eggplants/ brinjals. Few years back, I happened to taste this at my dear friend Sridevi Chechi’s place and took an instant liking to it. On enquiring, she shared her recipe with me, which I have been following eversince.

Bagara Baingan (Tempered Eggplants)

Source: Sridevi Chechi

Bagara Baingan (Tempered Eggplants)

Bagara Baingan is an authentic Hyderabadi side dish, that goes well with Biryani, rice and even roti. Though I have stayed in Hyderabad for over 4 years, during different postings, I never really bothered to taste Bagara Baingan. It was more due to the fact that I had a dislike for eggplants/ brinja

Ingredients
  

  • 10 - 12 eggplants Baby
  • 1 onion (big) Chopped
  • 1 inch Chopped ginger
  • 6 Garlic cloves
  • 1/2 cup coconut Grated
  • 1/2 tablespoon Coriander powder
  • 1 teaspoon Chilli powder
  • 2 teaspoons Sesame seeds
  • 1 - 1/2 tablespoons Groundnuts
  • 2 teaspoons Poppy seeds (Khuskhus)
  • 1 teaspoon Tamarind paste
  • 1 teaspoon Jaggery

For Tempering

  • 2 tablespoons butter Clarified (Ghee)
  • 1/2 teaspoon Mustard seeds
  • 1 sprig Curry leaves
  • 2 Green chillies slit

Instructions
 

  • Wash and wipe dry the eggplants.
  • Keep the stem intact. Slit the eggplants in a cross pattern to the stem, making sure that the stem holds the brinjal together.
  • Mix 1/2 teaspoon turmeric powder and salt together and apply in the insides of the eggplants. Keep aside.
  • Meanwhile dry roast the grated coconut, sesame seeds, poppy seeds and groundnuts till they turn brown in colour.
  • Add the coriander powder and chilli powder and stir for a minute. Switch off heat and allow to cool. Once cool, grind to a smooth fine paste and keep aside.
  • Grind the chopped onion, ginger and garlic together to form a smooth paste. Keep aside.
  • Take a pan with oil for deep frying the eggplants. When the oil is hot, carefully drop the eggplants and fry for about a minute.
  • Drain onto an absorbant paper. Switch off heat
  • Take 2 tablespoons of the oil and pour into another pan.
  • Add the ground onion paste and cook till it turns light brown in colour.
  • Add the ground coconut- sesame paste and cook till oil separates.
  • Add tamarind paste diluted in water and mix well.
  • Add more water if required. When it starts to boil, add the fried eggplants as well as jaggery and mix well so that they are coated with the gravy.
  • Check and adjust the seasoning. Cover and cook on low heat for 2 minutes. Switch off heat and transfer to a serving bowl
  • For Tempering:
  • Heat clarified butter in a pan.
  • Add the mustard seeds.
  • When they start to splutter, add the curry leaves and green chillies and fry for a minute. Switch off and carefully pour over the curry.
  • Sprinkle some chopped corinader leaves and serve hot.

Notes

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