Bagara Baingan

Ingredients

Curry leaves

10

Mustard seeds

1 teaspoon

Oil

2 tablespoons

Salt

to taste

Red chilli powder

1 teaspoon

Turmeric powder

1/2 teaspoon

Tamarind pulp

2 tablespoons

Ginger

1 inch piece, grated

Garlic

3 cloves, minced

Onions

2 large, finely chopped

Coconut

1/4 cup, grated

Peanuts

1/4 cup

Sesame seeds

2 tablespoons

Eggplants

500 grams, small variety

Instructions

1. Wash and make a cross slit on the eggplants, keeping the stem intact. Soak them in salted water for 10 minutes to prevent discoloration. Drain and set aside.
2. Dry roast the sesame seeds, peanuts, and grated coconut separately in a pan over medium heat until they turn golden brown. Allow them to cool then blend them into a smooth paste.
3. Heat oil in the same pan, add mustard seeds and curry leaves. Once they start crackling, add the chopped onions and sauté until they turn translucent.
4. Add the grated ginger and minced garlic to the pan and sauté until the raw smell disappears.
5. Stir in the ground paste, turmeric powder, red chilli powder, and salt. Cook on medium heat until the oil separates from the masala, stirring occasionally to prevent burning.
6. Carefully place the eggplants into the pan, gently turning and mixing to coat the eggplants with the masala.
7. Pour in the tamarind pulp and a cup of water. Reduce the heat to low, cover the pan, and simmer until the eggplants are soft and the gravy has thickened.
8. Serve the Bagara Baingan hot with biryani, pulao, or roti. Enjoy the rich and tangy flavors that this Hyderabadi delicacy has to offer.