Bhagaare Baigan (small eggplants) is one of the famous dish from Hyderabad which is known for cuisine of Nizams. This dish has so much flavor, nuttiness comes from peanut and sesame seeds, the sourness comes from tamarind and jaggery gives it the mild sweetness along with onion and garlic. All these flavors combined together makes this curry a delicious way to have eggplant.
- 7-8 small eggplants
- 2 tbsp sesame seeds
- 4 tbsp peanuts
- 1.5 tbsp dry shredded coconut (if you have fresh)
- lemon size ball of tamarind ( soaked)
- 1 medium size onion (chopped)
- 2 tsp ginger garlic paste
- 1 tsp coriander powder
- 1 tsp red chilli powder
- salt to taste
- 1 tsp turmeric
- 1/2 tbsp grated jaggery (gur)
- 1/2 cup water
Wash and slit 7-8 small eggplants into fours keeping the stem intact,smear some salt on the inside and keep aside for 15-20 minutes. In a kadhai, stir fry these in hot oil for about 6-7 minutes and remove from the heat.
Dry roast sesame seeds, peanuts and powder them along with dry coconut. Also soak a lemon size ball of tamarind in water,squeeze and remove the pulp.In a pan or kadhai, put olive oil and let it heat up for a couple of minutes. Fry the chopped onion for a few minutes until slightly brown. Add ginger garlic paste along with salt, red chili powder, coriander powder, turmeric and stir it until it turns brown. Now add the powdered sesame, peanuts and coconut mix. Roast for a few minutes.
Add the fried eggplants to the mixture and stir a couple of minutes. Also add half a cup of water, jaggery and tamarind juice that we soaked earlier.
Cover and cook until the eggplants are done. Temper with green chillies, curry leaves and mustard seeds. Serve hot with a chapati, rice or biryani.
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Source: Shimpa & Mom