Baghara Baingan

A popular Hyderabadi  eggplant curry dish. Dish is full of spice. It is also used as a side dish with the Hyderabadi biryani.

Ingredients

• 8 to 10 brinjals (baingan / eggplant)
• 8 to 10 curry leaves (kadi patta)
• 4 tbsp oil
• salt to taste

For the coconut and sesame paste

• 1 tbsp sesame seeds (til)
• 1 tbsp poppy seeds(khaskhas)
• 2 tbsp fresh coconut
• 2 tbsp raw peanuts
• 1 tsp chopped ginger (adrak)
• 1 tbsp garlic, chopped
• 1/4 cup fried onions
• 1/4 tsp turmeric powder (haldi)
• 1 tsp coriander (dhania) powder
• 1 tsp cumin seeds (jeera) powder
• 1 tsp chilli powder
• 1/2 tsp garam masala
• 1 tbsp tamarind (imli) pulp
• 1 tbsp jaggery

For the garnish

• 2 tbsp chopped coriander (dhania)

Method

1. Slit the brinjals, lengthwise, but leave the stems on, so the eggplants remain joined at the stem. soak in water and Keep aside.

For the coconut and sesame paste

1. Combine the sesame seeds, coconut, peanuts, poppy seeds, dry roast them over a slow flame till the flavors are released then add fresh coconut dry roast.
2. Now Add all roasted Masala in mixture, ginger, garlic and fried onions, salt, turmeric powder, coriander seed powder, cumin seed powder, chilli powder , tamarind paste, jaggery and grind it to a smooth paste using 2 to 3 tbsp water. Keep aside.

How to proceed

1. Stuff Brinjal with the prepared paste and put them in a pressure cooker Cook for 2 whistle. 
2. Heat the oil in a deep bottomed pan, add Curry leaves , reaming paste saute for min.
3. Now add Brinjal , 2 to 4 tbsp water cook for 5 to 6 min.
4. Serve hot.