Bhagaray Baingan-Hyderabadi Style
Bhagaray Baingan-Hyderabadi Style
Bhagaray Baingan is a Eggplant curry from the Hyderabadi cuisine. It is best complemented with Biryani. The curry is quite spicy, thick and tangy. It is almost like a pickle. This dish is usually made with young small Eggplants which is quite difficult to find in Perth. You may even use the bigger Eggplants to prepare this dish.This dish can also be eaten with Rotis or Rice. This is one of my favourite Desi Vegetable dish and I usually cook it when I am making Biryani. The recipe is quite simple, extremely aromatic and flavourful.
Ingredients
- 600 gms Eggplant 6-8 small sized Eggplants, you may use the bigger ones too if the small Eggplants are not available
- 1/4 cup Oil
- 2 Onions Medium sized
- 1 tbsp Ginger & Garlic Paste
- 1/2 tsp Fenugreek seeds Methi Dana
- 1 tbp Cumin Seeds
- 2 tbsp Curry Leaves
- 5-6 Green Chillies
- 1 tsp Red Chilli Powder
- 1/2 tsp Turmeric Powder
- 1/4 cup Tamarind pulp
- 1-2 cups Water As required for the gravy
- Salt According to taste
Ingredients for the Bhagaray Baingan Spice mix
- 3 tbsp Corriander seeds
- 2 tbsp Cumin seeds
- 1/2 tsp Mustard seeds
- 3 tbsp Sesame seeds
- 2 tbsp Poppy seeds Khas Khas
- 1 tbsp Peanuts/Cashews Optional
- 2 tbsp Desiccated Coconut Grated Coconut
Instructions
Instructions for the Bhagaray Baingan Spice mix
- Dry roast all the ingredients together for about 1-2 minutes until fragrant
- Grind all the ingredients into a powdered spice mix
- Keep this Spice mix aside
Instructions for slitting/stuffing the Baingan/Eggplant
- Slit each Eggplant in 4's in a cross manner, but don't slit it till the end, The Eggplant should stay intact
- Now rub some salt inside the slits of the Eggplant and also add some of the powdered spice mix into the slits. Repeat this for all the Eggplants. Keep the remaining spice mix aside for the Gravy
Instructions for preparing the Gravy of the Bhagaray Baingan
- Blend the onions and form a mixture (add 1 cup of water when blending). Keep it aside
- Heat oil and add the cumin seeds, Ginger and Garlic paste and the Green Chillies and stir fry for about a minute
- Now add the Curry Leaves and stir fry until fragrant
- Add the Onion mixture to form the gravy
- Let the Gravy cook for about 5-6 minutes until oil surfaces
- Now add the Red Chilli Powder, Turmeric Powder and Salt and mix well for another 2-3 minutes
- Add the remaining Bhagaray Baingan Spice mix and give it a good stir
- Now add the Brinjals in the Gravy and pour 1 cup of water into the gravy
- Cover the dish and let it simmer for about 5 minutes on medium flame
- Now Change sides of the Brinjal and add the Tamarind pulp to the gravy and mix well
- If the Gravy is getting too thick, you may add some more water
- Cover the dish again and let the Brinjal cook for another 5 minutes
- Now open the dish and add another 1/2 cup of water into it. Cover the dish and let it simmer or about 8-10 minutes until the oil surfaces
- The Bhagaray Baingan is now ready to serve, garnish with fresh Coriander
- Can serve with Biryani or Rotis or Boiled Rice
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