Bagharay Baingan


This is a popular and very rich Indian eggplant curry of Hyderabad in India and also in Pakistan.  It is normally prepared as a side dish with Hyderabadi biryani.  The word 'Baghar' means tempering and 'Baingan' means eggplant.  My love for eggplant is strong enough that I make this dish to enjoy over simple plain boiled rice because it is THAT finger-licking good!  The process is somewhat lengthy, but the results are always well-worth the effort and I only make this dish on very special occasions.

What you will need

12 small/baby eggplants

2 medium onions, sliced

1 small bunch of fresh coriander

2 green chillies

2 tsp. whole cumin seeds

1/2 tsp. mustard seeds

4 curry leaves, chopped

2-3 whole dried red chillies (optional for extra spice)

1 tsp. garlic paste

1 tsp. ginger paste

1 tsp. garam masala powder

1/2 tsp. turmeric powder

oil as needed

1 tbsp. tomato puree/paste (optional)

1 tbsp. sugar

1/4 cup tamarind water (soak tamarind in water and then drain out the pulp, then measure) OR juice of 1 lemon

1-2 tsp. red chilli powder

salt to taste

some chopped fresh coriander for garnishing

1/2 cup peanuts

1/2 cup coconut

1/4 cup sesame seeds

1 tbsp. white poppy seeds

2 tbsp. coriander seeds

1 tbsp. cumin seeds

1 tbsp. channa/split chickpea lentils

1 small cinnamon stick

2 cloves


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