Baghaar-e-baingan

Popular eggplant (brinjal) dish from Hyderabad.Cooked with spices, tamarind pulp and tomatoes with curry leaves.

Ingredients:

Small eggplant( brinjals12-13

Salt to taste

2 tablespoons peanuts

3 teaspoons dried coconut

1/4th teaspoon fenugreek seeds

1/2 teaspoon mustard seeds

1 teaspoon cumin seeds

8-10 curry leaves

1 teaspoon taarind concentrate soak in 1/2 cup warm water

3-4 tomatoes

1 medium sized onions

1 plus 1/2 teaspoon fresh grated ginger garlic

3-4 chopped green chillies

pinch of asafetida

1/2 teasppon sugar

1 teaspoon coriander seeds

1/2 teaspoon red chilli powder

4-5 tablespoons oil

1 cinnamom stick

1 black cardamon

2-3 cloves

First wash , dry and Slit the eggplant/brinjal/baingan from the top so the masala can go in and sprinkle some salt and shallow fry it and keep it aside.

In a pan roast the mustard seeds, fenugreed seeds, cumin seeds , peanuts , coriander seeds, cinnamon , cardamon and cloves with coconut and after roasting put it in a grinder.

Now in the same pan add oil and fry the onions ,curry leaves once it is golden add the ginger garlic with green chillies cook for a few minutes and add tomatoes , add salt and dries spices. Keep stirring and add the roasted ground spices and the tamaraind and keep cooking till oil comes up.

Now add the eggplant/brinjals/baingan to the mix and make sure the micture had gone inside the eggplant and cover the lid for 8-10 minutes until it is soft and cooked . Garnish with cilantro.

Serve with roti or rice. Yummy Hyderabadi dish .