Bagara baingan is a popular Hyderabadi dish.The combination of peanuts, sesame seeds, and coconut come together and impart a rich, nutty flavor in the dish. The eggplant is traditionally deep-fried but shallow frying works just as well. The vegetable is then simmered in a spicy, tangy, and creamy gravy.It goes well with simple pulao, vegetable rice, jeera rice, veg biriyani, ghee rice and roti.Ingredients:Small eggplant. 8-10Oil As neededPeanuts 1/2 cupSesame seeds 1/4 cup Grated coconut 1/4 cupBay leaf 1Fennell seeds 1 teaspoonCinnamon 1Mustard seeds 1/2 teaspoonGreen chillies 2Onion 1Ginger garlic paste 1 teaspoonTurmeric powder 1/2 teaspoonSugar 3/4 teaspoonSalt 3/4 teaspoonCoriander powder 1 teaspoonJeera powder 1 teaspoonGarma masala powder 1 teaspoonRed chili powder 3/4 teaspoonTamarind juice 1/2 cupJaggery As desiredCoriander leaves for garnishingPreparation time: 5 minutesCooking time: 30 minutesServings: 4-6 Directions:1. Partially slit brinjals into four with the stem intact.Shallow fry or deep fry until the skin wilts completely. Keep it aside.2. Roast 1/2 cup peanuts until golden brown. Add 1/4 cup sesame seeds and allow them to splutter.Add and sauté 1/4 cup coconut until light brown. Grind them into a fine paste.3. Add 1 bay leaf, 1 teaspoon fennel seeds,1 cinnamon stick and 1/2 teaspoon mustard seeds to the heated oil. Let it splutter.4. Add green chillies, ginger garlic paste and onion. Sauté until onion is translucent.5. Then add turmeric powder, salt, sugar, jeera powder, coriander powder, garam masala powder and red chilli powder. 6. Pour half a cup of water. Sauté until the masalas are cooked . When the oil oozes out, add the ground paste. Adjust the consistency by adding some water and cook on medium flame.7. Add tamarind juice and jaggery. When the gravy starts to boil, add the fried brinjals. Cook over medium flame for another 2-4 minutes.Garnish with coriander leaves.Bagara baingan is ready!
