A traditional Hyderabadi dish featuring eggplants stuffed with a rich, spicy, and tangy masala.
Ingredients
Spice Mixture
- 3tbspcoriander seeds
- 3tbspcumin seeds
- 3tbspsesame seeds
- 3tbsppoppy seeds
- 3tbspdesiccated coconut
- 3tbspraw peanuts
Main Ingredients
- 1/2cupwater
- 4 1/2pieceonion
- 750ground eggplants
- 3/4cupoil
- 1/4tspkalonji
- 1tspcumin seeds
- 7 1/2piecebutton red chilies
- 9 1/2sprigcurry leaves
- 1tbspginger garlic paste
- 1tspturmeric powder
- 1tbspred chili powder
- 1tspsalt
- 1/2cupwater
- 2cuptamarind pulp
- 1/2cupwater
How to make Hyderabadi Bhagara Baigan
Prepare Spice Mixture
In a pan, roast coriander seeds, cumin seeds, sesame seeds, poppy seeds, and coconut. Set aside.
In the same pan, roast peanuts until golden brown.
Combine all roasted ingredients and blend into a spice mixture.
Prepare Onion Paste
Fire roast whole onions on the stove.
Peel off burnt skin when cool and add to a blender with water. Blend to a smooth paste.
Prepare Eggplants
Slit eggplants into four, without cutting through completely.
Sprinkle some salt in the slits and fill with the ground masala. Set aside.
Cook
Heat oil in a pan and add kalonji, cumin seeds, button red chilies, and curry leaves. Fry until fragrant.
Add ginger garlic paste and fry for a minute.
Pour in the onion puree and mix well. Cook for 5 minutes.
Add the ground spice mixture, red chili powder, turmeric, and salt. Fry for a minute.
Add water, mix well, and cook for 5 minutes.
Place the spiced eggplants in the pan, cover, and cook for 5 minutes, turning occasionally.
Add tamarind pulp and additional water as needed for the gravy mix well, cover and cook for 10 minutes. Turn off flame and garnish with curry leaves.
Tips & Tricks
Ensure the eggplants are not cut through completely to hold the stuffing well.
Adjust the amount of water based on the desired consistency of the gravy.
