Baghare Baingan is a popular Hyderabadi dish made with small eggplants or brinjals stuffed with a flavorful paste and cooked in a rich, aromatic curry. Here’s a detailed recipe for Baghare Baingan:
Ingredients:
For Stuffing:
- Small eggplants (brinjals) – 250g
- Peanuts – 1/4 cup
- Sesame seeds – 2 tablespoons
- Desiccated coconut – 2 tablespoons
- Coriander seeds – 1 tablespoon
- Cumin seeds – 1 teaspoon
- Green chilies – 2-3 (adjust to taste)
- Ginger – 1-inch piece
- Garlic – 4-5 cloves
- Tamarind pulp – 1 tablespoon
- Salt – to taste
For Curry:
- Oil – 3 tablespoons
- Mustard seeds – 1/2 teaspoon
- Cumin seeds – 1/2 teaspoon
- Curry leaves – a few
- Onions – 1 large, finely chopped
- Green chilies – 2, slit
- Ginger-garlic paste – 1 tablespoon
- Turmeric powder – 1/2 teaspoon
- Red chili powder – 1 teaspoon (adjust to taste)
- Coriander powder – 1 teaspoon
- Garam masala – 1/2 teaspoon
- Water – 1 cup
- Fresh coriander leaves – for garnish
Instructions:
Preparing the Eggplants:
- Wash the eggplants and make a cross-shaped incision, keeping the stem intact.
- Soak them in water with a little salt to prevent discoloration.
Making the Stuffing:
- Dry roast peanuts, sesame seeds, desiccated coconut, coriander seeds, and cumin seeds separately until golden and aromatic.
- Grind the roasted ingredients along with green chilies, ginger, garlic, tamarind pulp, and salt to a coarse paste. Set aside.
Stuffing the Eggplants:
- Stuff each eggplant with the prepared paste, ensuring it gets into the incisions.
Cooking the Baghare Baingan:
- Heat oil in a deep pan. Add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
- Add finely chopped onions and sauté until golden brown.
- Add slit green chilies and ginger-garlic paste. Sauté for a couple of minutes.
- Add turmeric powder, red chili powder, coriander powder, and garam masala. Cook the masala until the oil starts to separate.
- Gently place the stuffed eggplants into the masala, coating them well.
- Pour water into the pan, cover, and simmer on low heat until the eggplants are cooked and the curry thickens.
- Garnish with fresh coriander leaves.
Serving:
- Baghare Baingan is best served with steamed rice or Indian bread like naan or roti.
Enjoy your delicious Baghare Baingan!
