The Mughal influenced South East Asian cuisine between the 16th to 19th Centuries. Baghaare Baingan was introduced during Mughal Empire and became very popular in Hyderabad. This city is famous for delightful cuisine & Baghaare Baingan is one of the finest delicacies. Baghaare means Tadka (Tempering) & Baingan means Eggplant. Tempering technique famous & common in the Indian kitchen & it enhances the flavor & taste of the dish.
The trademark of this dish is baby eggplants which are first shallow fried & then cooked in peanut-coconut gravy. So, try this delicious vegetarian & vegan recipe to treat the family & friends on special occasions. People are unaware of the fact that brinjal is the fruit that is used as a vegetable.
Baghaare Baingan Recipe
The trademark of Baghaare Baingan dish is baby eggplants which are first shallow fried & then cooked in peanut-coconut gravy.
Ingredients
- 8 numbers Baby Eggplant
- 2 tbsp Cooking Oil
- 2 tbsp Peanuts
- 1 tbsp Seasame seeds
- 2 tbsp Desicaated Coconut
- 1 tbsp Coriander Seeds
- 1 tsp Cumin Seeds
- 1 Inch long Ginger
- 2 numbers Green Chilies
- 5 cloves Garlic
- 1 tsp Poppy seeds
- 1 number Dried red Chili
- 2 numbers Medium size onion Sliced
- 10 numbers Curry leaves
- ½ tsp Red chili powder
- ½ tsp Turmeric Powder
- ½ tsp Coriander powder
- 1 tsp Garam Masala
- 1 tbsp Tumrind Pulp
- 1 tsp Crushed Jaggery
- Salt to taste
Instructions
- Dry Roast Peanuts, Sesame Seeds, Poppy Seeds, Desiccated Coconut, whole coriander seeds, Cumin seed, Dry Red Chili, Ginger, Garlic &Green Chilies.
- Transfer the above ingredient to a bowl and soak it in warmwater for 20 minutes and make a fine Paste.
- Cut the brinjals into 4 halves - don’t take out the stem and shallow fry in a tbsp oil till the brinjals are cooked nicely.
- Heat 1 tsp oil in a pan, add curry leaves and onion and saute on medium flame till it turns light brown.
- Add turmeric powder, red chili powder, Coriander Powder, and Salt to taste and mix it well.
- Add grounded Peanut- Coconut mixture Paste in it and cook it till the mixture start oozing the oil.
- Add tamarind pulp & jaggery. Mix it well. Saute it for a minute.
- Add 2 cups of warm water and garam masala in it and once it reaches the boiling point put the Shallow fry brinjals in the gravy, cover itand simmer it for 10-15 minutes till the consistency of the gravy become thick.
- Once the gravy is cooked, transfer it to a bowl or deep-plate and garnish it with chopped coriander leaves.
Video
Notes
Health Benefits of Brinjal:
- Good for Weight Loss: Brinjal is low in calories, a cup of chopped brinjal contains only 30 calories.
- It is high in Fibre.
- It is rich in Folate which is required for producing red blood cells.
- Brinjal contains a negligible amount of sodium which is safe to consume by hypertensive.
- It is also beneficial because it contains a phytonutrient that acts as an anti-oxidant.
Nice and simple recipe gr8