Find out how to make baghare baigan hyderabadi style which has coconut, tamarind and tadka of curry leaves.
4 medium Onions
5 grams Ginger
2 nos. Garlic cloves
12 grams Coriander seeds
40 grams Sesame seeds
70 grams Peanuts
5 grams Cumin seeds
3 grams Poppy seeds
20 grams Dessicated coconut
2 grams Fenugreek seeds
2 grams Turmeric powder
5 grams Red chilli powder
6 grams Jaggery
75 grams Tamarind
4 grams Curry leaves
As per taste Salt
120 ml Oil
- Soak the tamarind in 1 cup of water. Mash and sieve to get tamarind water.
- Discard the residue and set aside.
- Wash the brinjals, make 2 inch slits along the length ensuring that the end is intact.
- Roast the onions on a griddle till they soften and turn light golden brown.
- Dry roast together on medium heat the coriander seeds, sesame seeds, peanuts, cumin seeds, poppy seeds, dessicated coconut and the fenugreek seeds till they darken slighly and start emitting an aroma.
- Grind together the onions, roasted spices, ginger, garlic, salt, turmeric powder, red chilli powder and jaggery to a fine paste.
- Mix in the tamaind water.
- Keep aside some of this mixture and stuff the brinjals with the remaining mixture.
- Heat oil, add the curry leaves and saute for a few minutes.
- Add the stuffed brinjals and fry for about 10 minutes. Add the reserved paste and mix gently.
- Add little water, cover and cook on medium heat, stirring occasionally but very gently.
- Cook till the brinjals are thoroughly cooked and oil leaves the sides of the pan.
- Serve hot with rice or parathas.