Baghare Baingan - Hyderabadi Eggplant Curry

 

 

Baghare Baingan is Hyderabad style eggplant curry. In my version, instead of deep frying the eggplants, I lightly fry them in a spoonful of oil.  Serve with chapati or plain rice.

 

 

Baghare Baingan

Hyderabadi Eggplant Curry

Ingredients

10 - 12 baby eggplants, stems removed, 2 slits keeping each eggplant in tact

1/2 tbsp. oil

 

Roast one after the other

1 tbsp. sesame seeds

2 tbsp. peanuts

1 tbsp. poppy seeds

2 tbsp. coconut

1/2 tsp. cumin seeds

1/2 tbsp. coriander seeds

1/2 tsp. fennel seeds

8-10 fenugreek seeds

1/2" ginger, peeled

4 cloves garlic, peeled

1/2 cup onion

4-5 byadgi chilies

1 sprig curry leaves

 

Grind the roasted ingredients with

1/2 tbsp. tamarind pulp

2 tbsp. water

You will also need
salt to taste
1 tbsp. jaggery

Tempering
1 tbsp. oil
1/2 tsp. mustard seeds
1/4 tsp. asafetida
1/2 tsp. turmeric powder
1/4 cup minced onion
2 sprigs curry leaves

Garnish
1 tbsp. minced cilantro

Method
1. Rinse eggplants. Dry eggplants completely. Cut off the stems. Make two slits, leaving each eggplant intact.

2. Heat a pan. Add 1/2 tbsp. oil. Spread eggplants in a single layer. Fry till they are uniformly browned - not necessarily cooked. Set them aside. 

3. Roast all the spices, coconut, onion one after the other.

4. Grind them with tamarind and water.
5. Heat oil in a saucepan. Add the ingredients for tempering. Add onion and curry leaves. Sauté till onion is soft.
6. Add ground paste, 1 cup water and fried eggplants. Bring to boil. Switch gas to low. Cover and let it cook till eggplants are cooked but not mushy.

7. Add salt and jaggery to taste. Simmer till gravy is thick.

8. Garnish with cilantro.


Note -
1. Traditionally eggplants are deep fried before adding to the gravy.



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Mirchi Ka Salan

Zee TV was launched somewhere in 1992 - 1993 and Sanjeev Kapoor with his "Khana Khazana" took many kitchens by storm. I was still attending college then. But I watched every episode avidly.

Those were the days when I followed each and every recipe, every step in great detail. But life was different then. I surely was a pampered chef. Our bai - domestic help- would chop vegetables for me, and I would just cook without worrying about the cleaning process.

Fast forward to several years later, in the United States, where I shop, chop, cook and clean. As a result, the recipes get shortened as multiple steps are combined into one giant leap! Today's Mirchi Ka Salan has its origin in Sanjeev Kapoor's Khana Khazana but it's probably a very quick and abbreviated version.

Mirchi Ka Salan
Anaheim Chilies Curry
Ingredients
5-6 Anaheim Chiles, halved or cut into 3 parts if too big
salt to taste

Roast one after the other
1 tbsp. white sesame seeds
1/4 cup peanuts, unsalted, peeled
2 tbsp. dessicated coconut
2 garlic cloves
1 small piece of ginger
2-3 Guntur Chilies * (See note below)
4 sprigs curry leaves, torn

Grind together
Roasted ingredients from above
1 tsp coriander-cumin powder
1 tsp tamarind pulp

Tempering
1/2 tbsp. oil
1/2 tsp mustard seeds
1/4 tsp asafetida
1/2 tsp turmeric powder

Method
1. Heat oil  and add tempering ingredients.
2. As they sizzle, add chilies in a single layer.

3. Cook on medium flame till they are uniformly blistered.
4. Add ground masala and 1/2 cup water.

5. Cook till chilies are soft. Add salt to taste.
6. Simmer for 10 minutes.

Note -
1. You can add a little jaggery if your prefer sweetish taste.
2. I happened to have spicy Guntur chilies in my pantry so I used them. Any chilies of your choice and per your heat preference can be used.
3. I use Anaheim chilies for this recipe since they are readily available here.


Credits
http://www.sanjeevkapoor.com/recipe/Mirchi-Ka-Salan-Khazana-of-Indian-Recipes.html

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