Try this easy recipe of ‘Hyderabadi Baghaar-e-baingan’ by Chef Ranveer Brar
Preparation time : 15 minutes
Cooking time : 30-35 minutes
Servings : 2-4
Cooking time : 30-35 minutes
Servings : 2-4
Ingredients
For Ground Peanut Coconut Sesame
1 cup Peanuts
¾ cup Coconut – grated
½ cup Sesame Seeds
1 tsp Salt
For Powered Masala
2 tbsp Coriander Seeds
1 tbsp Cumin Seeds
For Gravy
2 tbsp Peanut Oil
3-4 fresh Green Chillies – slit in half
3 Charred Onion Paste
½ tsp Ginger-Garlic Paste
¼ tsp Turmeric Powder
½ tsp Powdered Masala
1 heaped tbsp Curd
¼ cup Ground Peanut Coconut Sesame
1 sprig Curry Leaves )
Salt to taste
Water
½ tbsp Red Tamarind Pulp
1 tsp Jaggery
For Fried Eggplant
8-10 small Eggplants – cut in half, not all the way through
Oil for frying
For Tempering
1 tbsp Peanut Oil
1 sprig Curry Leaves
½ tsp Cumin Seeds
½ tsp Onion Seeds
For Garnish
fresh Coriander leaves
Process
For Ground Peanut Coconut Sesame
In a hot pan add peanuts and dry roast them for 1 minutes.
Now add grated coconut and continue roasting for a minute.
Then add the sesame seeds and continue roasting until it’s properly roasted.
Remove and cool down then grind it into a fine powder. And keep aside for further use.
For Powdered Masala
In a hot pan add coriander seeds, cumin seeds and roast it until fragrant then grind it into a fine powder.
For Fried Eggplant
Heat oil in a kadai on medium heat and deep fry the eggplants until light golden and cooked.
Remove on an absorbent paper and keep aside for further use.
For Tempering
Heat peanut oil in a pan and add curry leaves, cumin seeds, onion seeds and let them crackle then keep aside for further use.
For Gravy
In a kadai heat peanut oil then add green chillies, charred onion paste and saute for a minute.
Then add ginger-garlic paste, turmeric powder, powdered masala, curd and continue sauteing for 2 minutes.
Now add ground peanut coconut sesame seeds and saute until fragrant.
Add curry leaves, salt, water and cook for 4-5 minutes.
Now add tamarind pulp, jaggery then stir it once and continue cooking for 1-2 minutes. And switch off the flames.
Pour this in a serving plate then place the fried eggplants then pour hot tempering on it .
