Bagara baingan is a popular vegetarian dish from Hyderabad. In this recipe fried brinjal is simmered in a rich peanut coconut gravy. It is also called as Nune Vankaya Kura in Telugu. Bagara Baingan tastes delicious with a nutty aroma that comes from peanuts, sesame seeds and coconut.
250 gram egg plants or brinjals
½ tsp cumin seed
½ tsp mustard
One onion chopped
1 sprig curry leaves
1 tsp ginger garlic paste
½ tsp garam masala
½ tsp coriander powder
½ tsp chilli powder
¼ tsp turmeric powder
2 tbsp coriander leaves
2 tbsp oil
Salt as needed
2 tbsp peanuts
1 tbsp sesame seeds
3 tbsp fresh coconut
2 tbsp tamarind paste
Dry roast peanuts until it turn light brown. Next add sesame seeds and allow them to splutter
Add the coconut and sauté till the coconut smells good
Cool these and blend into a smooth paste along with tamarind paste.
Slit the brinjals into 4 sections leaving the stem intact.
Heat oil in a pan. when the oil turns hot fry the brinjals until the skin looks wilted completely. Brinjals can be deep fried or shallow fried. Keep aside.
Heat a kadai with 2 tsp of oil. Add cumin and mustard seeds to it. When it sizzle add onions ,curry leaves and sprinkle salt. Fry till the onions turn transparent.
Next add ginger garlic paste and fry until the raw smell goes away.
Add blended mixture, red chilli powder, garam masala and turmeric powder and half a cup of water
When the gravy begins to bubble well, add the fried brinjals and stir. Add more water if needed.
Cover and cook till the brinjal is cooked completely. Add coriander leaves. Serve Bagara Baingan with roti or pulao.