Hyderabadi baghare baingan or eggplant curry
This Hyderabadi curry is made by frying brinjals and simmering in an onion-coconut gravy
| PREP TIME | 15 m |
|---|---|
| COOK TIME | 45m |
| SERVES | 4-6 |
6-8 small round brinjals
2 medium onions
3 cloves garlic, chopped
2 tsp ginger, grated
1 tsp shelled peanuts
1 level tsp sesame seeds
1 level tsp cumin seeds
1 level tsp ground coriander
1 tsp grated coconut or desiccated
½ level tsp fenugreek seeds (methi)
6 curry leaves
1 level tsp salt
½ tsp ground turmeric
1 level tsp chilli powder
4 tsp tamarind pulp
8 tsp vegetable oil
1 tsp coriander leaves, finely chopped
1. Wash and pat dry the brinjals. Carefully slit them into four lengthways; do not cut right through, they should be held together at the stalk. Heat oil in a frying pan.
2. Fry the brinjals for a few minutes until light brown, turn once. Remove from oil and place them on a kitchen paper.
3. Thread onions in a skewer and grill over glowing coal or place skewer under a grill. Peel the charred skin and chop. Grind together onion, garlic, ginger, peanuts, sesame seeds, half of the cumin seeds, coriander and coconut. Make a fine paste.
4. Heat remaining oil again. Put remaining cumin seeds and fenugreek seeds and curry leaves. Then add ground onion paste. Stir well. Fry for few minutes.
5. Add salt, turmeric and chilli. Cook over medium heat until oil begins to separate and colour turns brown. Stir in tamarind juice. Mix well and cook for another few minutes. Gently add fried brinjals, coat evenly with the masala mixture. Cover and reduce heat.
6. Cook another 10 minutes. Garnish with chopped coriander leaves. Serve hot.
image courtesy: Shutterstock
Tell us about your favourite dishes or recipes at food@gulfnews.com