Hyderabadi Bagaare Baingan

               Just like the Hyderabadi Biryani is famous across the globe its main accompaniment Bagaare baingan also called sare baingan in Hyderabad has a huge fan following too. This is served alongside Dahi ki chutney (raita) at all weddings across Hyderabad.

             The baingan or the brinjals are cooked in gravy that consists a rich blend of ingredients like that of sesame seeds, coconut and peanuts. However the star of the dish are the seeds and not just one or two but a collection of four. Cumin seeds (jeera), mustard seeds (rai), nigella seeds (kalonji) and fenugreek seeds (methi dana) all these combine to impart a rich flavourful taste and an aroma to the curry and are also very healthy. The consistency of the gravy is left a little thick to pair with the rice. So, here comes the detailed authentic recipe :-

Ingredients:

1. Brinjal - 250 gms
2. Tomato - 250 gms 
3. Tamarind juice - 3 cups
4. Cumin seeds - 1 tsp
5. Mustard seeds - 1tsp
6. Fenugreek seeds - 1 tsp (methi dana)
7. Nigella seeds - 1 tsp (kalonji)
8. White sesame seeds - 3/4th cup
9. Dry coconut - 1 no
10. Peanuts - 2 to 3 tbsp
11. Red chili powder - 1 tbsp
12. Turmeric powder - 1/2 tbsp
13. Ginger garlic paste - 1 tbsp
14. Green chillies - 4 to 5 nos
15. Curry leaves - 2 sprigs
16. Salt - to taste
17. Oil - 3 to 4 tbsp 

Method :

• Dry roast sesame seeds, coconut and peanuts and grind to a fine paste.
• Add red chilli powder, turmeric powder, salt and ginger garlic paste with 1/2 cup of water. Mix and keep aside.
• Remove the stalks of brinjals make 2 slits like in the picture below (do not cut entirely) and place them in salted water till ready to use.

                                             

 

• Heat oil in a cooking vessel. Add cumin seeds, mustard seeds, nigella and fenugreek seeds.
• Add curry leaves followed by brinjals.
• Cover and cook till brinjals turn a little tender. Stir occasionally.
• Add the prepared masala paste from step 1 and mix well.
• Add tamarind juice (to get tamarind juice soak a fistful of tamarind ball in water for 15 to 20 minutes and extract the juice using your fingertips).
• After five minutes add green chilies and curry leaves along with the twig.
• Add halved tomatoes, cook for another 5 to 7 minutes on low flame.

                                                 

• Serve warm.

                                 

        You can also serve this curry with Boot pulao, Bagaara khaana, Fitni pulao or Chana vegetable biryani from My Mom's Kitchen.

Share what you think of it in the comments section below.

Happy Cooking!!!