Meals · Telangana

Bagara Baingan

The Hyderabadi wedding favourite: baby brinjals in a rich, nutty gravy of peanuts, sesame and coconut, soured with tamarind.

Prep 20 min · Cook 35 min · Total 55 min · Serves 4

Ingredients

Brinjals

• 8 Small round brinjals, slit in a cross
• 5 tbsp Oil

Masala paste

• 3 tbsp Peanuts
• 2 tbsp Sesame seeds
• 2 tbsp Dry coconut, grated
• 1 tbsp Coriander seeds
• 1 tsp Cumin seeds
• 1 Onion, sliced and roasted dry until brown

Gravy

• ½ tsp Nigella seeds
• 1 tsp Mustard seeds
• ½ tsp Fenugreek seeds
• 1 sprig Curry leaves
• 1 tbsp Ginger-garlic paste
• 1 ½ tsp Red chilli powder
• ¼ tsp Turmeric
• 2 tbsp Tamarind pulp
• 1 tsp Jaggery
• 1 ½ tsp Salt

Method

1. Grind the masala. Dry-roast the peanuts, sesame, coconut, coriander and cumin. Grind with the roasted onion and a little water to a smooth paste.
2. Fry the brinjals. Fry the brinjals in the oil until the skins blister and they're half cooked. Lift out.
3. Build the gravy. In the same oil crackle the nigella, mustard, fenugreek and curry leaves. Fry the ginger-garlic paste, then the chilli and turmeric.
4. Cook the paste. Add the masala paste and fry, stirring, until it darkens and the oil separates. Add the tamarind, jaggery, salt and 1 1/2 cups water.
5. Simmer. Return the brinjals and simmer gently until tender and the gravy is thick with oil floating on top.

Tips

Served with Hyderabadi biryani alongside mirchi ka salan, or with plain bagara rice.